Best Turkey Breasts With Mozzarella And Tomatoes Recipes

ROAST TURKEY WITH MOZZARELLA AND PEPPERONI STUFFING

Steps:

• For the turkey: Preheat the oven to 350 degrees F.
• Place the turkey on a flat surface and sprinkle inside and out with salt and pepper. Transfer the turkey to a large roasting pan and roast until an instant-read thermometer inserted into the thickest part of the thigh meat (without touching bone) registers 155 to 160 degrees F, 2 hours 55 minutes to 3 hours 15 minutes. Transfer the turkey to a flat surface and allow it to rest for 20 to 30 minutes before carving the meat.
• Meanwhile, place the neck and the chicken stock in a pot and simmer gently until the stock reduces by about half. Season with salt and pepper.
• For the stuffing: Preheat the oven to 400 degrees F and grease a 9-by-13-inch baking dish with butter.
• Cut the reserved turkey heart and gizzard into small pieces and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat, then add the celery and onions and season with salt and pepper. Cook the vegetables, stirring occasionally, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
• Arrange the bread slices in a single layer on a baking sheet and toast in the oven until light brown. While the bread is hot, lightly butter both sides of each piece, then cut into 1-inch squares and transfer them to a large bowl. Toss with the thyme, rosemary, sage and some salt and pepper. Mix and set aside. (Turn the oven down to 350 degrees F.)
• Heat a tablespoon of the butter in a small skillet and quickly saute the heart and gizzard pieces, about 30 seconds. Sprinkle with salt and pepper, then remove from the heat and add it to the bowl of celery and onions. Stir to blend. Heat a large skillet, add another tablespoon butter and saute the pepperoni over high heat for 2 to 3 minutes. Drain on a paper towel.
• Combine the celery and onion mixture, breakfast sausage, mozzarella and pepperoni in the bowl containing the toasted bread. Mix to blend, then add the chicken stock to moisten all of the ingredients. Transfer to the greased baking dish and bake for 40 to 45 minutes.
• For the gravy: After removing the roasted turkey to rest, place the roasting pan over the burners of the stove over low heat and add the Marsala and mustard. Cook, scraping the bottom of the pan to get the drippings and tasty bits off, until there is almost no liquid.
• Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Add the remaining chicken stock and the flour mixture to the roasting pan and whisk to blend. Taste for seasoning. Reduce until the mixture thickens to the desired consistency.
• Carve the turkey and arrange on platters. Serve with the gravy on the side. (If the turkey is dry, ladle a little hot gravy directly on the meat.)

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!

TURKEY BREAST WITH FRESH TOMATO SAUCE

Steps:

• Sprinkle turkey pieces on both sides with salt and pepper and set aside.
• Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
• Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
• Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
• Meanwhile, coat turkey pieces with flour and shake off excess.
• Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
• Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.

TURKEY BREASTS WITH MOZZARELLA AND TOMATOES

Steps:

• Melt 2 tablespoons of butter in a large frying pan. Add turkey and fry until golden brown on both sides.
• Season with salt and pepper.
• Place turkey slices in a shallow baking dish in 1 layer and cover each with a slice of mozzarella cheese and some of the chopped tomatoes.
• Dot with remaining butter and bake in a 375 degree oven for 20 minutes or until tomatoes are cooked and cheese has melted.
• Before serving sprinkle with fresh chopped parsley.

ROAST TURKEY BREAST

Steps:

• Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
• Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

TURKEY BREAST WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees.
• Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
• Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
• When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
• Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
• Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.

MOZZARELLA TURKEY SANDWICHES

Steps:

• Mix mayo, olives and basil; spread onto bread slices.
• Fill with remaining ingredients to make 2 sandwiches.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.