recipe for ham or turkey?

Answer 1

Turkey Empanadas Grande

"Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
Original recipe yield: 8 servings.

INGREDIENTS:
1 pound ground turkey
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped green bell peppers
2 cups chopped fresh tomato
1 tablespoon dried parsley
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1 (15 ounce) package refrigerated pie crusts
1 egg white, beaten

DIRECTIONS:
In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
Preheat oven to 400 degrees F (200 degrees C).
Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.

Answer 2

Cherry Ham Glaze



.INGREDIENTS
3 tablespoons water
1/4 cup white vinegar
2 tablespoons light corn syrup
1 (12 ounce) jar cherry preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
DIRECTIONS
Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
How to use

Brush 1/4 to 1/3 cup of this glaze over your ham 30 minutes before it is finished. Stir the ham drippings into the remaining glaze and serve along side the sliced ham.


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Answer 3

I've got one of each for ya!

Best Glazed Ham

1 (10 lb.) cured ham, bone-in (spiral sliced ok, but don't get one w/ a glaze or sugar on it)

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour.
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Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

--Ina Garten, Food Network

Answer 4

Ina Garten Ham Glaze

Answer 5

You can use left over turkey or chicken breast for this recipe.

Fry a little bacon and onion in butter. Add 1 can Cream of Mushroom Soup. Add 1 lb of shredded cheddar cheese. Stir until cheese melts.

Cook one package of frozen cauliflower.

In a casserole. Layer turkey and cauliflower. Cover with the creamy cheese suace.

Bake 15 minutes in a 350 oven and serve.

Answer 6

fo turkey after you wash,put in a roasting pan, season with poultry seasoning, thyme, tonys chacherie, salt, pepper,onion powder,garlic powder, stuff with cously chopped celery,bellpepper,carrots,and onions, also add a stick of butter, pou an additonal stick of butter on top fill half full with water carful not to was seasonings off, put top on cook at 350 till done basting with butter every half an hour or so a the inside temp will be 180 degrees when done but trust me youll know

for the ham wash season with salt pepper onion and garlic melt a stick or two of butter and mix a cup or so of dark brown sugar baste with sugar and butter ever halfhour or so till done bake at 350 till done

Answer 7

This one is for leftover turkey...

"Scalloped Turkey" - 8 servings

1/4 cup butter or margarine
2 ribs celery; chopped
1 large onion; chopped
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed chicken broth
2 1/2 cups water
4 cups cubed cooked turkey or chicken
1 (8 oz.) pkg. herb-seasoned stuffing mix

1) In 3-quart saucepan over medium-high heat, in hot butter, cook celery and onion until tender. Stir in flour, salt, sage and pepper until well blended; stir in chicken broth and water. Over high heat, heat to boiling, stirring constantly. Remove from heat; stir in turkey and set aside.
2) Prepare stuffing mix as label directs. Spoon 1/2 of the reserved turkey mixture into 13x9" baking dish; top with 1/2 of the stuffing mixture. Repeat layers.
3) Bake at 325* - 45 minutes or until golden.


"Broiled Ham and Sweet Potatoes" - 4 servings

1 smoked ham center slice; cut 3/4" thick (about 1 lb.)
1/2 cup orange marmalade
1/4 cup orange juice
2 tbsp. butter or margarine
1/4 tsp. ground cloves
1 (17 oz.) can vacuum-packed sweet potatoes
4 orange slices

1) Cut ham slice into 4 portions, discarding bone, if present.
2) In small saucepan, stir together marmalade, orange juice, butter and cloves. Over medium-high heat, heat mixture to boiling, stirring constantly. Remove from heat.
3) On rack in broiler pan, arrange ham pieces and sweet potatoes; brush with marmalade mixture. Broil 4" from heat 10 minutes, turning ham and potatoes often and brushing with marmalade mixture. Place orange slices on ham, brush with marmalade mixture; broil 3 minutes more.

Answer 8

Crab Stuffed Ham Rolls
2 packages (6 ounces each) frozen cooked crabmeat
12 thin slices boiled ham (about 1/2 pound)
Hot cooked rice
Sliced green onions or capers
Curry Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
1 teaspoon sherry or sherry flavoring

Preparation Instructions:

Heat oven to 350 degrees. cut each block of frozen crabmeat into 6 sticks, each 1/2 inch wide. Place frozen stick of crabmeat on narrow end of each ham slice; roll up and secure with wooden pick. Place seam side down in ungreased baking pan, 13 x 9 x 2 inches. Cover; bake 20 minutes or until heated through.

While ham rolls bake, prepare Curry Sauce. Arrange ham rolls on rice; spoon sauce over rolls and sprinkle with sliced onions. 4 to 5 servings.

Curry Sauce: In saucepan, melt butter over low heat. Blend in flour, salt, curry powder and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. 1 cup sauce.

TURKEY CHILAQUILES

2 tablespoons vegetable oil
1 1/2 cups chopped red onion, divided
2 cups diced cooked turkey
1 4-ounce can diced green chiles
3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
4 cups unsalted tortilla chips
2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend
1/4 cup chopped fresh cilantro
Crema mexicana or sour cream


Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

Makes 4 to 6 servings.

Answer 9

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