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CatKween's homemade Recipie!

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1 CatKween's homemade Recipie! on Wed Nov 05, 2008 10:22 pm

CatKween

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2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 3- to 4-ounce skinless turkey breast cutlets
1 day-old low-fat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
2 tablespoons plus 1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry vermouth or dry white wine

Cooking Instructions:

1. Preheat oven to 375 degrees F.

2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.

4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.

5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.

7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Have fun and i love eating this recipie!!

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2 Re: CatKween's homemade Recipie! on Thu Nov 06, 2008 7:50 am

Sashi

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Thanks for the recipe Cat..
Sound delicious!!

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3 Re: CatKween's homemade Recipie! on Thu Nov 06, 2008 2:24 pm

$weet$tuff

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thanks for the recipes!

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4 Re: CatKween's homemade Recipie! on Thu Nov 06, 2008 5:41 pm

CatKween

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well actuallu it's only one recipie..but yaa..

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5 Re: CatKween's homemade Recipie! on Sat Nov 15, 2008 5:54 pm

It sounds yummy!

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6 Re: CatKween's homemade Recipie! on Sat Nov 15, 2008 9:01 pm

CatKween

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indeed it is!

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7 Re: CatKween's homemade Recipie! on Sun Nov 16, 2008 10:40 am

CourtneyKong

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CatKween wrote:2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 3- to 4-ounce skinless turkey breast cutlets
1 day-old low-fat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
2 tablespoons plus 1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry vermouth or dry white wine

Cooking Instructions:

1. Preheat oven to 375 degrees F.

2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.

4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.

5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.

7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Have fun and i love eating this recipie!!


What exactly is the name of it??Oh and can you post a pic so we can see if it looks good or not but otherwise it sounds great!Thanks.

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8 Re: CatKween's homemade Recipie! on Sun Nov 16, 2008 11:40 am

CatKween

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you should test it out!i don't wanna spoil what it looks like for ya!it's a chef recipie that cooks never tell!hehe! Wink

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9 Re: CatKween's homemade Recipie! on Sat Jan 03, 2009 4:58 pm

Icicle20

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Administrator
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Yeah...whats the recipe called? Smile


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