01 November, 2012

Turkey with Nuts recipes

Carol Burnett's
Turkey Fillets with Pistachio Nuts ingredients
Makes 6 servings
1 cup butter
6 turkey fillets, cut from breast and about 4- to 6-ozs each
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
4 shallots, finely chopped
4 large mushrooms, sliced
2 Tbsp all-purpose flour
1/3 cup dry white wine
2/3 cup chicken broth
2 egg yolks
1/2 cup whipping cream
1/3 cup shelled and chopped pistachio nuts
1/4 tsp dried tarragon
1 Tbsp lemon juice


Melt 1/4 cup butter in  large skillet. Season turkey with salt and pepper. Sauté until golden; remove from pan and set aside.

Adding more butter as needed, sauté shallots for 5 minutes; add mushrooms and sauté for 5 minutes more. Sprinkle in flour; stir and cook for 3 minutes. Stir in wine and broth; cook until slightly thickened. Return turkey fillets to the pan; cover and cook on Low heat for 15 minutes.

Beat the cream and the egg yolks together. Add some of the hot sauce to the cream mixture; then stir into the hot sauce. Stir until thickened. Add pistachios, tarragon and lemon juice. Correct seasonings, if necessary.

Place fillets on hot serving platter; cover with hot sauce and serve.

Carol Burnett contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 384.

Hazelnut-Crusted Turkey Breast ingredients
Makes 6 to 8 servings
1 (3 to 3.5-LB) turkey breast half with bone
1 Tbsp olive oil or vegetable oil
1 clove garlic, minced
1/4 tsp salt
1/2 cup hazelnuts (filberts)
1/2 tsp ground coriander
1/4 tsp coarsely ground black pepper
1/8 tsp ground cinnamon
1/4 cup orange marmalade

For garnish: (optional)
Oranges, halved
Fresh bay leaves


Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Standing Time: 15 minutes 
Preheat oven to 375ºF. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan.

In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast; don't let it touch bone. Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170ºF. Remove from oven.

Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves.

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