Turkey Lasagna Recipe - How to Make Turkey Lasagna

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Lasagna Recipe. Enjoy the best Ramadan Recipes and learn how to make Turkey Lasagna.

Total Time: 1 hr 20 min
Prep 50 min
Cook 30 min
Yield: 8 servings
Level: Easy

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa Episode: Pasta Bella

More Main Dish Recipes: 

Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms

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Turkey with Kabsah Spices Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey with Kabsah Spices Recipe. Enjoy theMiddle Eastern Cuisine and learn how to make Turkey with Kabsah Spices. 

Ingredients

Ingredients for the turkey
1 whole Turkey (6 kilos)
1 cup salt

Ingredients for boiling the turkey
1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt

Ingredients for rice and lentil
3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.

Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).

When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).

After the turkey is cooked remove it , put it aside and strain the stock or broth.

Heat the oven at 180 degrees.

Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil

Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.

Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.

Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.

Reduce the temperature on the mixture for about 20 minutes or until fully cooked.

Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.

Finally add the turkey on top of mixture and sprinkle with coriander.

Notes

The mixed spices or powdered kabsah spices are (cardamom, cinnamon, white pepper, cumin and cloves)

You can cook the turkey straight away in the oven without boiling it first and in this case you can add all the vegetables (onions, celery and carrots) with the turkey on a tray ,you can stuff the turkey with the same vegetables and can add some water , oil, fresh herbs, salt, pepper and spices. Cover the turkey with silver paper half the time it will stay in the oven. Every 1 kilograms of turkey, needs about 40 minutes in the oven at a temperature of 180 degrees to cook. It can be brushed with the stock dripping from it, from time to time, so it wouldn’t dry out.

If using a frozen turkey, keep it for 2 days in the fridge just to melt.

More Main Dish Recipes: 

Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms 
Prosciutto-wrapped beef with pesto

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Cider roast turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cider roast turkey recipe. Enjoy Christmas cooking recipes and learn how to make Cider roast turkey.

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table.

Moderately easy
Serves 8
Prep 15 mins
Cook 4 hrs
Approx 4 hrs cooking for a 4.5kg bird

Ingredients

FOR THE TURKEY

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider

FOR THE GRAVY

300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Method

1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).

2. Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Per serving (with gravy)
704 kcalories, protein 82g, carbohydrate 21g, fat 32 g, saturated fat 11g, fibre 1g, sugar 7g, salt 1.77 g

Recipe from Good Food magazine, December 2007. 

More Christmas Recipes... 

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing 

Save and share Cider roast turkey recipe

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Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing recipe. Enjoy Christmas cooking recipes and learn how to make Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing.

No need for impressive carving skills with this easy-to-serve dish with creamy gravy.

Ingredients

butter , for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
3kg 104 oz butterflied turkeys breast (see know-how below)

FOR THE STUFFING

25g butter
1 tbsp olive oil
2 large onions , halved and sliced
140g pack pancetta cubes or bacon lardons
50g pine nuts
4 garlic cloves , chopped
25g pack sage , leaves only, roughly chopped
zest 2 lemons
2 x 20g/1oz packs flat-leaf parsley , roughly chopped
100g coarse white breadcrumbs
1 egg , beaten

FOR THE GRAVY

300ml dry white wine
300ml chicken stock
142ml pot double cream
handful flat-leaf parsley , roughly chopped

Method

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.

2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.

3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.

4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.

5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

Try

Sticky rosemary & garlic roots
Cut 1 medium swede (about 500g), 500g parsnips and 500g carrots into chunks. Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact. Peel 5 garlic cloves; leave whole. Heat 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary and 4 tbsp veg stock. Season well, then put the lid on and cook gently for about 25 mins or until tender.

Know-how - butterflied turkey breast
A butterflied turkey breast is two turkey breasts taken off the bird and still joined by the skin. Ask your butcher to do this for you.

Nutrition per serving
850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, sugar 6g, salt 2.96 g

Recipe from Good Food magazine, January 2008.

More Christmas Recipes... 

Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails  

Save and share Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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Lemon roast turkey with hazelnut & fig stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon roast turkey with hazelnut & fig stuffing Recipe. Enjoy tasty Christmas main Dishes and learn how to make wonderful Lemon roast turkey with hazelnut & fig stuffing!! Merry Christmas & happy new year.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs.

Preparation Time 40 minutes
Cooking Time 210 minutes 

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve

Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

1.To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

3. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

5. Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney.

Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped.

Source
Good Taste - December 2007, Page 39
Recipe by Gemma Purcell 

Save and share Lemon roast turkey with hazelnut & fig stuffing

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