Showing posts with label British Turkey. Show all posts
Showing posts with label British Turkey. Show all posts
If you love classic comfort food with a modern twist, this Hasselback Turkey Divans recipe is sure to become a new favorite. Inspired by the traditional Turkey Divan casserole, this version transforms tender turkey breast fillets into a stunning main dish by preparing them in the “Hasselback” style — sliced almost through and stuffed with a rich broccoli and cheese filling, creating pockets of melty, savory goodness in every bite.
The turkey roasts up beautifully golden, with crisp edges and a creamy, flavorful center that feels both comforting and elegant. It’s an easy yet impressive dinner that pairs perfectly with simple sides .Whether you’re looking for a fresh way to enjoy turkey or want a family‑pleasing meal that looks as good as it tastes, this Hasselback Turkey Divans recipe brings together wholesome ingredients and irresistible flavor in the most delicious way.
One of my favorite turkey dishes has always been Turkey Divan. I love it . . . delicious chunks of turkey, with broccoli and cheese. So good. When I thought of doing a "Hasselback" turkey dish, the idea of using broccoli and cheese immediately came to mind!
These turkey tenderloins are seasoned and then sliced almost all the way through . . . crosswise . . . at half inch intervals and then the open sections are stuffed with a delicious broccoli and cheese stuffing.
Altogether this is a stunningly delicious protein option that is just that tiny bit different than the ordinary, with moist, tender and juicy meat and delicious flavors and textures.
Quick and easy to make and impressive to look at. It works very well. Stunningly delicious and very taste tempting. I served it with some mashed sweet potatoes and garden peas for a tasty entree that fed four people quite generously.
INGREDIENTS NEEDED
TO MAKE
HASSELBACK TURKEY DIVANS
There is nothing too out of the ordinary with these. Simple ingredients put together easily and in a delicious way.
- two turkey breast tenderloins (each about 340g in weight or 12 ounces each)
- 1 small head of broccoli, cooked until crispy tender and then finely chopped
- 1/2 medium onion, peeled and finely minced
- 1 tsp butter
- 1/2 cup (60g) of grated sharp/strong white cheddar cheese
- 1/4 cup (30g) of grated sharp/strong orange cheddar cheese
- 1/4 cup (30g) of grated gouda cheese (a melty cheese)
- 2 TBS lower fat cream cheese
- freshly ground black pepper
If you are unable to find turkey tenderloins, feel free to use boneless, skinless chicken breasts. They also work very well and are quite delicious. You will need 4 medium sized chicken breasts or two very large ones.
You don't need a huge head of broccoli. A small one will do. You will only need about 1 cup of cooked and chopped broccoli.
I used a brown skinned cooking onion. Make sure you peel it and mince it finely. Don't leave it (or the broccoli) in large chunks.
This is the perfect combination of cheese textures and flavors. Melty and gooey and with loads of flavor that goes very well with poultry.
You don't need a lot of salt in this because the cheese is quite salty. I do like a lot of pepper however.
HOW TO MAKE
HASSELBACK TURKEY DIVANS
These only look complicated. They are really quite simple to make!
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spritz a baking dish large enough to hold the turkey tenderloins comfortably with some low fat cooking spray. (You will want a bit of space for air to circulate around the turkey.)
- Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli. (You really don't want the onion to color.)
- Cut the turkey breast tenderloins almost all the way through to the bottom every 1/2 inch all the way down the length of them. Season with some salt and pepper, massaging it into the cuts a bit. Place them next to each other in the baking dish. (You want to make sure you don't cut through all the way to the bottom so that the tenderloins stay intact and together.)
- Mix all of the cheeses together in a bowl, with the chopped broccoli and onions until well blended, seasoning them with freshly ground black pepper to taste. (I find a fork ideal for mixing everything together.)
- Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two tenderloins.
- Cover the dish lightly with foil and then place into the heated oven.
- Roast for 1/2 hour, then remove the foil and roast for a further half hour, OR until the juices from the turkey run clear and it tests cooked through. (internal temperature of 165*F/84*C. (Take care not to over cook as you don't want the meat to dry out, but you do want all of the cheesy mixture to be hot and melty. DO CHECK IT AT ABOUT 45 MINUTES TO BE SURE.)
- Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times to make sure that you are familiar with all of the ingredients, equipment and cooking methods required.
- Assemble everything you need prior to beginning so that you don't accidentally leave anything out.
- Use separate cutting boards and utensils for the poultry and the other ingredients, so as to avoid cross-contamination.
- Wash your countertop, hands etc. thoroughly after handling poultry.
- Make sure you chop your veggies finely so that they work well in the stuffing.
- I grated my cheeses on the large holes of a box-grater for the best texture.
- Be judicious with the salt as cheese can be very salty.
- Take care not to overcook and dry out the meat. I would check it at 45 minutes to make sure. The juices should run clear and the temperature of the poultry should be 165*F/74*C.
- Allow to rest before cutting and serving. That way all of the juices will be reabsorbed into the meat.
A FEW OTHER TURKEY RECIPES TO ENJOY
I quite enjoy cooking with turkey, other than just the holidays. It is much more readily available these days in other cuts rather than the whole bird. Its every bit as versatile as chicken and can often be cheaper.
INSTANT POT TURKEY THIGHS - This recipe creates a tender, juicy turkey dinner for two using simple ingredients and the Instant Pot. Bone‑in, skin‑on turkey thighs are seasoned with salt, pepper, garlic powder, onion powder, and Bell’s (or poultry) seasoning, then seared in butter for extra flavour. Chopped carrot, celery, onion, and chicken stock are added before pressure‑cooking the thighs until perfectly moist and fall‑apart tender. After cooking, the flavorful drippings are turned into a rich, creamy gravy right in the Instant Pot using cornstarch and a splash of heavy cream.
ROASTED SPLIT TURKEY BREAST - This simple, flavourful recipe turns a bone‑in split turkey breast into a tender, juicy roast perfect for a small household. The turkey is coated with a rich herb butter made from softened butter, oil, and a generous blend of dried herbs, which is spread both under and over the skin for maximum flavour. After a short rest at room temperature, the turkey is roasted at 375°F until golden, basting halfway through for extra moisture. The result is beautifully cooked meat with crisp skin and deep herb flavour — ideal for a cozy roast dinner, sandwiches the next day, and even soup made from the bones.
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Yield: 4 servings
Hasselback Turkey Divans
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Moist turkey tenderloin fillets cut in the way of the Hasselback potato, sliced and then stuffed with a delicious broccoli and cheese filling before baking to tender, juicy flavor-filled perfection! You could use large boneless, skinless chicken breasts in their place if you cannot find turkey tenderloins.
Ingredients
- two turkey breast tenderloins (each about 340g in weight or 12 ounces each)
- 1 small head of broccoli, cooked until crispy tender and then finely chopped
- 1/2 medium onion, peeled and finely minced
- 1 tsp butter
- 1/2 cup (60g) of grated sharp/strong white cheddar cheese
- 1/4 cup (30g) of grated sharp/strong orange cheddar cheese
- 1/4 cup (30g) of grated gouda cheese (a melty cheese)
- 2 TBS lower fat cream cheese
- freshly ground black pepper
Instructions
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spritz a baking dish large enough to hold the turkey tenderloins comfortably with some low fat cooking spray.
- Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli.
- Cut the turkey breast tenderloins almost all the way through to the bottom every 1/2 inch all the way down the length of them. Season with some salt and pepper, massaging it into the cuts a bit. Place them next to each other in the baking dish.
- Mix all of the cheeses together in a bowl, with the chopped broccoli and onions until well blended, seasoning them with freshly ground black pepper to taste.
- Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two tenderloins. Cover lightly with foil and then place into the heated oven.
- Roast for 1/2 hour, then remove the foil and roast for a further half hour, OR until the juices from the turkey run clear and it tests cooked through. (internal temperature of 165*F/84*C.
- Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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The other day when my sister and I were at the shops I decided to pick up a split turkey breast on the bone. Turkey pieces are not always available where I live and so when I see them I like to buy them. In the U.K. there was an abundance of turkey in many forms always available to purchase. I was rather spoiled!
I often bought small boneless turkey breast roasts, ground turkey, or turkey scallopine/steaks. Turkey is known as a superfood and is actually very good for you. Much better than red meat at any rate.
This half turkey breast was cheaper than buying a roast and was just the right size for a weeknight meal for the small family. I found a recipe to adapt from Whole Lotta Yum.
This is a simple and straightforward recipe. It involves making a delicious herb butter which gets spread beneath and over the skin of the turkey breast portion prior to baking. Aside from that it is just a matter of banging the turkey into the oven and roasting it.
It did not take near as long to cook as a conventional full turkey would take and because of the shorter cook time, plus that coating of butter and herbs, the end result was meat that was tender and juicy, not dry in the least. Perfectly cooked.
WHAT YOU NEED TO MAKE ROASTED SPLIT TURKEY BREAST
It does seem like a lot of herbs, but don't worry, it works out beautifully. The herb butter is incredibly delicious and makes for some really flavorful meat! You can use fresh herbs rather than dry if you wish. Simply double the amounts if using fresh and chop finely.
- 1 bone in Split turkey breast (mine was about 3 pounds in weight)
- 1/4 cup (60g) salted butter, softened
- 1/4 cup (60ml) light olive oil or avocado oil
- 1/2 TBS dried thyme
- 1/2 TBS dried rosemary
- 1/2 TBS dried crumbled sage leaves (not the powdered)
- 1/2 TBS dried parsley leaves
- 1/2 TBS dried basil leaves
- 1/2 tsp fine sea salt or kosher salt
- 1 tsp coarsely ground black pepper
My turkey breast was a fairly small one, on the bone. Free From by President's Choice, which means that it was free from any antibiotics and hormones. If I am going to eat meat, fish or poultry, I prefer it that way.
It was not cheap, but at $17 and being able to get three to four meals from it, it was actually quite economical. I had a roast dinner on the day, sandwiches the day after and there was even enough to make a small casserole and the bones made a good soup.
I used salted butter. I don't really keep unsalted butter in my house unless it is for a specific purpose that salted butter won't serve.
I used dry herbs, but fresh herbs would work very well if you have them. Double the amounts and chop finely. Fresh herbs are not something that are readily available to me in the Winter months. I live in a really rural area and our resources are quite limited.
Also, if I am being really honest (and I like to be) I tend to think that using fresh herbs in a way like these would be used is a bit wasteful. They are expensive and will be pretty dried out/cooked by the time you are done. Dried herbs do a very good job. The only herb that I might be tempted to use fresh would be the rosemary.
HOW TO PREPARE ROASTED SPLIT TURKEY BREAST
This is really quite a simple way to prepare a nice piece of meat that yields a perfectly cooked and juicy turkey breast. Don't be scared by the amount of herbs used. It works out perfectly.
Take your turkey breast out of the refrigerator. Unwrap, pat dry and place in the roasting dish, skin side up. Leave at room temperature for half an hour.
Preheat the oven to 375*F/190*C/ gas mark 5. While it is preheating whisk together the butter, oil and all of the herbs and seasonings thoroughly in a bowl.
Loosen the skin on the turkey breast by carefully sliding your fingers between the skin and the flesh. Take care not to tear it if possible. Place 1/4 of the butter/oil/herb mixture in between the flesh and the skin, coating the meat as thoroughly as possible.
Rub another 1/4 of the butter/oil/herb mixture over the top of the skin and the rest of the turkey breast.
Roast the turkey in the preheated oven at 20 minutes per pound.
Halfway through the cook time, remove from the oven and baste with the remainder of the butter/oil/herb mixture. Return to the oven and continue to cook until the turkey is golden brown and done. The temperature should register 160*F/71*C.
Remove from the oven, tent with foil and leave to rest for about 10 minutes. The temperature should rise to 165*F/75*C.
Carve the turkey from the bone in one piece. Slice against the grain of the meat with a sharp knife into 1/2 inch thick slices to serve. Leave the skin on when serving.
I was really pleased with how this turned out. Carving the whole section of breast meat from the bone allowed for simplicity in carving it into servings for dinner (and sandwiches!) The meat was tender and juicy, perfectly cooked.
The herbs were on the skin and coating only, and allowed for plenty of juicy flavor which penetrated the meat and was really lovely, The skin ended up nice and crispy as well.
I enjoyed it as a dinner entree on the first day with some potatoes, stuffing and vegetables. I made a small cup of Bisto turkey gravy to enjoy with it. There was enough leftover for a tasty sandwich and the bones made for a perfect soup. This is a great meal for the smaller family!
Turkey is one of my favorite proteins. In the U.K. I got very used to being able to buy it in portions and so it was something we ate frequently. Here are some of my favorite ways of preparing different portions. They might also become a favorite for you!
INSTANT POT TURKEY THIGHS - The thigh, or dark meat, is probably my favorite part of the roast turkey. Always delicious and tender, juicy, unlike the breast which can have the capacity to become dry. This method of cooking the turkey thighs in an Instant Pot always yields tender and juicy meat in a fraction of the time as it would take to cook it conventionally.
BLACK CHERRY SAUCED TURKEY STEAKS -Tender and delicious with a scrumptious sauce. Quantities are given for one serving only. Simply multiply for however many turkey steaks you are cooking! Always juicy, never dry. The sauce for this has beautiful flavors which would also go well with chicken breasts, thighs or even salmon steaks.
Yield: 2 - 3
Roasted Split Turkey Breast
Prep time: 30 HourCook time: 1 H & 20 MInactive time: 10 MinTotal time: 31 H & 30 M
A delicious alternative to cooking a whole turkey. Perfect for the smaller family. Easy to make and really delicious.
Ingredients
- 1 bone in Split turkey breast (mine was about 3 pounds in weight)
- 1/4 cup (60g) salted butter, softened
- 1/4 cup (60ml) light olive oil or avocado oil
- 1/2 TBS dried thyme
- 1/2 TBS dried rosemary
- 1/2 TBS dried crumbled sage leaves (not the powdered)
- 1/2 TBS dried parsley leaves
- 1/2 TBS dried basil leaves
- 1/2 tsp fine sea salt or kosher salt
- 1 tsp coarsely ground black pepper
Instructions
- Take your turkey breast out of the refrigerator. Unwrap, pat dry and place in the roasting dish, skin side up. Leave at room temperature for half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5. While it is preheating whisk together the butter, oil and all of the herbs and seasonings thoroughly in a bowl.
- Loosen the skin on the turkey breast by carefully sliding your fingers between the skin and the flesh. Take care not to tear it if possible. Place 1/4 of the butter/oil/herb mixture in between the flesh and the skin, coating the meat as thoroughly as possible.
- Rub another 1/4 of the butter/oil/herb mixture over the top of the skin and the rest of the turkey breast.
- Roast the turkey in the preheated oven at 20 minutes per pound.
- Halfway through the cook time, remove from the oven and baste with the remainder of the butter/oil/herb mixture. Return to the oven and continue to cook until the turkey is golden brown and done. The temperature should register 160*F/71*C.
- Remove from the oven, tent with foil and leave to rest for about 10 minutes. The temperature should rise to 165*F/75*C.
- Carve the turkey from the bone in one piece. Slice against the grain of the meat with a sharp knife into 1/2 inch thick slices to serve. Leave the skin on when serving.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com .
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Hello! Yes, I'm back. My internet finally started working today. It should have been up and running last Tuesday, but like for some reason there was a problem with the wiring in the house.
The earliest they could get an engineer out was late today! They do say better late than never! I took advantage of the break getting things organized in the house, etc. and cooking a few things ahead so I could hit the ground running!
One thing which I cooked was these healthy, juicy and delicious turkey burgers! Yes, you CAN have a turkey burger that is moist and tender as well as being healthy and incredibly tasty!
I have never been a huge fan of beef burgers, but have always loved turkey burgers. All too often, however, turkey burgers can end up being a bit dry and flavorless.
Its a shame really because Turkey is such a healthy protein, and very good for you. Its actually considered to be one of the superfoods. Not only is a rich source of protein, but it is loaded with nutrients and vitamins.
It is also known to contain anti-cancer properties. You can be sure that when you choose a healthy source of protein such a turkey over beef, you are doing something good for your body and your health!
It is especially rich in selenium, which is known to help prevent certain kinds of cancer, including bladder, breast, lung and stomach cancers!
And if that alone is not enough to get you to switch from beef to turkey, if you happen to be a Diabetic (like myself) it is also a low Glycemic Index food. That means it won't cause the blood sugar spike that you would get from more sugar-rich and carb-rich foods!
If you are a Diabetic, including some turkey in your diet can help you to keep your blood sugars under control!!
Low GI foods such as turkey can also help to promote heart health! Being low GI eating turkey helps to increase the levels of "good" HDL cholesterol in your body, and helps to remove "bad" LDL cholesterol.
LDL cholesterol is the kind of cholesterol that lines and furs up the walls of your arteries, increasing your risk of heart attack or stroke. Including turkey in your diet as much as you can actually can boost your HDL cholesterol and increase your resistance to these diseases.
Turkey and poultry are also a part of the MIND diet. Scientists developed the MIND diet to help to slow the progression of Alzheimer's and other causes of dementia.
By eating turkey and other types of poultry at least twice a week, as a part of the MIND diet, older adults can preserve their memory and thinking skills. As an older adult, I am all for that!!
These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them.
The recipe is perfectly sized for just two people, and in face I actually cut the recipe down even further, cooking only one for myself. It is only ever going to be very rare from now on that I am cooking for more than that.
Do be careful not to use regular ground turkey in these, not ground turkey breast (which is usually labelled 99% fat free). You do need a little bit of fat to help to keep these flavor filled and moist.
I used a healthy mix of both light and dark turkey meat. Not only does it help to boost the flavor but it also keeps them nice and lush.
A tiny bit of bread and milk are mashed together to form what is called a panade, a paste of bread and milk. This is so easy to do.
You simply tear the bread into small pieces and mash it with the milk. Make sure you discard the crusts. I used a rustic whole wheat bread myself to up the fiber and the protein.
It also helps to keep them beautifully moist and tender. Additional flavor comes from the addition of a good Dijon mustard and some Worcestershire sauce.
Those are pantry staples in my house. I use them in a lot of things. They are real flavor boosters!
Other than that there is a small amount of salt and pepper. Easy peasy and not too hard on the budget without any fancy add-ins!
Initially they are seared in a hot skillet in a small amount of oil. This initial searing helps to create a lovely golden brown crust on both sides of the burger. Ideally this will only take about four minutes maximum per side.
Once you have done that, you can turn the heat of your burner down to a slow simmer, and half cover the pan with a lid. Cooking them for a few more minutes at this lower temperature is the secret to keeping them from drying out.
This last bit of cook time helps them to gently cook through, without drying them out in the least.
You want to only cook them just until the juices run clear and the interior temperature of the burger is a safe 160*F/ 72*C.
I did add a slice of cheese to my burger for the last minute of the cook time. As you can see my burger is incredibly moist, despite being perfectly cooked through.
This was one incredibly delicious and juicy burger! Feel free to serve these with your favorite burger toppings and buns. I like to toast the inside cut surfaces of my buns. This helps to hold the buns together.
I also spread the bun with a bit of mayonnaise made with olive oil and added a healthy layer of mixed spring lettuces and sliced ripe tomatoes.
With a tossed salad on the side, this made for a very healthy and delicious meal for one or two if you follow the recipe exactly. These are quite large burgers, each one using six ounces of turkey. If you are not up for that, you can cut the amount from 12 ounces (for two burgers) down to about 10 and still have a really delicious burger!
Enjoy!!
Juicy Turkey Burgers
Yield: 2
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
This simple turkey burger recipe yields two perfectly juicy and delicious burgers. No fuss, no muss.
Ingredients
- 1/2 slice of rustic whole wheat bread, crusts removed, and torn into bits
- 1 TBS whole milk
- 10 ounces ground turkey (use a mix of breast and thigh meat for the juiciest burgers)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 1 TBS light olive oil
- 2 toasted hamburger buns
- your favorite toppings, etc.
Instructions
- Place your torn bread and the milk into a bowl large enough to hold all of your burger ingredients. Mash the two together until you get a paste.
- Add the ground turkey, Worcestershire sauce, Dijon mustard, salt and pepper. Mix together thoroughly with your hands, using a light touch.
- Shape into two lightly packed balls and then shape each ball into a 1-inch thick patty.
- Heat the oil in a 10-inch non-stick skillet over medium heat. Add the burgers and cook until golden brown and lightly crusted on both sides, about 4 minutes per side.
- Reduce the heat to low and partially cover the pan with a lid. Cook until the juices run clear, about 8 to 10 minutes longer, flipping them over after 4 minutes. If you want a cheeseburger, add a slice of cheese to each for the last minute or so of cooking.
- Serve hot on toasted buns with your favorite burger toppings.
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