Best Turkey Tonnato With Potatoes And Green Beans Recipes

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TURKEY TONNATO



Turkey Tonnato image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 8 to 10 servings

Number Of Ingredients 25

3 1/2 pounds boneless turkey breast
1 clove garlic slivered, plus 1 clove garlic roughly chopped
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 medium onion, roughly chopped
3 stalks celery, roughly chopped
1/2 cup chicken stock, plus more, as needed
1 (6 to 7-ounce) can tuna packed in olive oil
5 anchovy fillets packed in olive oil, drained
2 tablespoons minced fresh flat-leaf parsley, plus 1/4 cup for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup mayonnaise
2 tablespoon capers, drained
1/4 teaspoon white pepper
1/2 cup cream, plus more if desired
2 cups (combined) endive, mache and/or arugula
1 cup shaved fennel
1 cup fresh corn kernels, blanched
Extra-virgin olive oil, as desired
Salt and freshly ground black pepper
Squeeze lemon juice
1/2 cup pitted Nicoise olives
Marinated roasted peppers, store bought
Marinated mushrooms, store bought

Steps:

  • Preheat oven to 450 degrees F.
  • Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
  • Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F.
  • Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.
  • To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.
  • To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.

TURKEY TONNATO



Turkey Tonnato image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

2 pound turkey breast, skinless and boneless
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
2 tablespoons extra-virgin olive oil
1 cup chicken stock
Salt and freshly ground black pepper
6 ounces canned white meat tuna, packed in olive oil ? do not drain
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1 tablespoon fresh lemon juice
1 tablespoon capers
1/3 cup mayonnaise
Chopped parsley leaves, for garnish

Steps:

  • Preheat oven 375 degrees F.
  • Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
  • In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
  • Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

TURKEY TONNATO



Turkey Tonnato image

Categories     Food Processor     Fish     Onion     Poultry     turkey     Roast     Tuna     Carrot     White Wine     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 20

Turkey:
1 3 1/2-pound boned, rolled and tied turkey breast
3 anchovies, cut into 1/2-inch pieces
1 large garlic clove, slivered
2 14 1/2-ounce cans chicken broth
2 cups dry white wine
2 onions, quartered
2 carrots, cut into 2-inch pieces
4 fresh parsley sprigs
2 bay leaves
Sauce:
1 6 1/2-ounce can white meat tuna packed in water, well drained
5 anchovies
3 tablespoons fresh lemon juice
3 tablespoons drained capers
1 1/4 cups extra-virgin olive oil
1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
Chopped fresh Italian parsley
Drained capers
2 lemons, halved lengthwise, sliced

Steps:

  • For Turkey:
  • Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit. Place turkey in large saucepan or Dutch oven. Add all remaining ingredients. Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour. Turn off heat and let turkey cool in cooking liquid.
  • For Sauce:
  • Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally. With machine running, gradually mix in oil and blend until creamy. Add mayonnaise and just blend using on/off turns (do not overmix).
  • Remove turkey from broth (reserve broth for another use). Cut off string and pull off turkey skin. Slice turkey into thin rounds. Coat platter with some of sauce. Top with single layer of turkey slices. Spread turkey with more sauce. Sprinkle generously with parsley and capers. Continue layering turkey, sauce, parsley and capers until all of turkey is used. Surround with lemon slices. Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey stand at room temperature 1 hour. Serve, passing any remaining sauce separately.

POTATO-TOPPED TURKEY AND GREEN BEAN BAKE



Potato-Topped Turkey and Green Bean Bake image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a turkey dinner? Then check out this great casserole packed with green beans, potatoes, mushrooms and water chestnuts - a delicious family meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

1 pound lean ground turkey
1 medium onion, chopped (1/2 cup)
1/2 teaspoon garlic powder
3/4 to 1 teaspoon dried thyme leaves
2/3 cup fat-free (skim) milk
2 packages (9 ounces each) frozen French-style green beans, thawed, drained
1 can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 bag (16 ounces) frozen seasoned potato nuggets

Steps:

  • Heat oven to 450°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion, garlic powder and thyme in skillet over medium-­high heat until turkey is no longer pink. Stir in milk, green beans, soup, water chestnuts and mushrooms. Heat to boiling. Pour turkey mixture into baking dish. Top with potato nuggets.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 2 g

TURKEY TONNATO



Turkey Tonnato image

I freely admit that the tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce-and it's usually served cold. But before you say "Ugh" and turn the page, please give it a try. It's really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.

Yield 2 main-course servings

Number Of Ingredients 14

1 skinless boneless turkey breast (about 1/2 pound)
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 cups plus 1 tablespoon reduced-sodium chicken broth
4 ounces canned tuna, packed in olive oil (do not drain)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1 tablespoon drained capers
1 teaspoon anchovy paste or 1 anchovy fillet, drained
1/3 cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into 1/2-inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices.
  • In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute. Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise. Season the tuna sauce with salt and pepper to taste.
  • Arrange the turkey slices on a platter and pour the tuna sauce over. Garnish with the parsley and serve.

TURKEY TONNATO



Turkey Tonnato image

Categories     Blender     Food Processor     Fish     Herb     Olive     turkey     Roast     Dinner     Tuna     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (main-course) servings

Number Of Ingredients 19

For turkey
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4- to 4 1/2-lb) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine
For sauce
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
Accompaniments: lemon wedges; capers; chopped fresh flat-leaf parsley
Special Equipment
kitchen string; an instant-read thermometer

Steps:

  • Make filling and prepare roast:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together tapenade, zest, garlic, and rosemary in a small bowl.
  • Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper. Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
  • Cook roast:
  • Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total. Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.
  • Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.
  • Make sauce:
  • Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth. Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.
  • Assemble turkey tonnato:
  • Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour. Serve with lemon wedges, capers, and parsley.

GREEN BEANS WITH POTATOES AND SMOKED TURKEY



Green Beans with Potatoes and Smoked Turkey image

Provided by Kardea Brown

Categories     side-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 8

1 pound smoked turkey tails or wings and turkey leg
1 yellow onion, diced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 to 4 large red or gold potatoes, peeled and diced into 1-inch pieces
2 pounds fresh green beans, trimmed
4 tablespoons unsalted butter
2 cloves garlic, minced

Steps:

  • Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot.
  • Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes.
  • Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter.

TURKEY TONNATO WITH POTATOES AND GREEN BEANS



Turkey Tonnato with Potatoes and Green Beans image

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

Yield Makes 6 servings

Number Of Ingredients 14

1 (2 1/2- to 3-lb) turkey breast half (with bones and skin)
1 qt chicken broth
2 to 2 1/2 qt water
1 (6-oz) can tuna packed in olive oil, drained
3 large anchovy fillets
3/4 cup mayonnaise
1/3 cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice (to taste)
1 tablespoon water
1 lb haricots verts (thin French green beans), trimmed
2 lb small (1 1/2- to 2-inch) red potatoes, peeled and quartered
2 tablespoons bottled capers, rinsed and drained
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
Garnish: small fresh basil leaves

Steps:

  • Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F).
  • Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth.
  • Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil.
  • Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use.
  • Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.

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