TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
ZESTY APRICOT TURKEY
You see a lot of steak, chicken and chops at cookouts, but how about something different? With its apricot-chile glaze, this juicy grilled turkey is one of our picnic faves. -Wendy Moylan, Crystal Lake, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 200 calories, Fat 2g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 424mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
- Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
- Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
- Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
ARTICHOKE-TURKEY CASSEROLE
Use Thanksgiving leftovers to make a day-after Artichoke Turkey Casserole. Honestly, you may even want to make Artichoke Turkey Casserole the main event.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Melt butter in large skillet on medium heat. Add carrots, peppers and onions; cook and stir 4 to 5 min. or until carrots are crisp-tender. Remove from heat. Stir in all remaining ingredients except Parmesan.
- Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Parmesan. Cover.
- Bake 40 min. or until rice is tender and casserole is heated through, uncovering after 20 min.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
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