1/2 cup butter or margarine, cut into small pieces and softened
1 Tbsp. lemon juice
1/8 tsp. white pepper
Rub turkey roast with pepper. Place on a rack in a shallow baking pan; insert meat thermometer. Roast in a 325░ oven for about 2 hours or until meat thermometer registers 180░ to 185░. Meanwhile, for sauce, in a medium saucepan combine chicken broth, and shallot or green onion. Bring ro boiling; reduce heat. Cover and simmer 2 minutes. Add whipping cream and brandy. Simmer uncovered, over medium heat 10 minutes or until sauce is reduces to 1/3 cup. Remove from heat. Strain sauce; return sauce to pan. Add margarine or butter to sauce, one piece at a time, stirring constantly with a wire wisk. Stir in lemon juice and white pepper. Remove from heat. To serve, slice meat. Pass sauce with meat. Makes 6 servings.
1 1/2 pounds lean ground turkey
6 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1 1/8 teaspoons salt
1/2 teaspoon ground pepper
6 tablespoons soft fresh goat cheese
6 whole wheat hamburger buns
COmbine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. cover and refrigerate). Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hanburger buns, cut side down, until lightly toasted, about 1 minute. Serve burgers on toasted buns. Serves 6.1 large leek, thinly sliced (1/2 cup)
For stuffing, cook leek in 2 teaspoons of the hot oil till tender. Combine leek, nuts, crumbs, Parmesan, 2 tablespoons fresh or 2 teaspoons dried sage, and parsley. Set aside. Rinse turkey; pat dry. Remove skin in 1 piece; set aside. Remove bone; split breast into 2 equal pieces. Place breast halves, skin side down, on plastic wrap, giving on a half-turn so the 2 halves form a square. Cover with plastic wrap. Pound with the flat side of a meat mallet to 1/2 inch thickness. To stuff, arrange prosciutto atop turkey. Spoon stuffing onto prosciutto. Starting with a side that is parrallel to seam, rool up turkey and stuffing. Wrap skin around turkey. Tie with string. Place on a rack in a roasting pan. Brush with remaining oil. Insert meat thermometer into center. Bake in a 375 degrees overn for 1 1/4 to 1 1/2 hours or till 170 deegress and no longer pink. Cover; let stand 10 minutes, reserving 2 tablespoons drippings. For gravy, spoon reserved drippings into a medium saucepan. Stir in flour. Stir in broth and wine. Add 1 tablespoon fresh or 1 teaspoon dried sage. Cook and stir till tickened and bubbly. Cook and stir 2 minutes more. Serve with turkey. Serves 12.