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Instructions. Heat the oil in a large deep frying pan or casserole dish. Add the onion and garlic and cook for a couple of minutes. Add the milk, chicken stock and pasta. Bring to the boil and simmer for 6 minutes, stirring regularly. Add the cooked turkey, cooked ham and frozen peas and simmer for another 6-8 minutes until the pasta is cooked.
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Top with another piece of bread, mayonnaise side up, and top it in this order: ham (fold in half, if needed, to fit), one piece of lettuce, two slices of tomato, salt and pepper, 2 pieces of bacon (broken in half, if needed, to fit). Top with the third piece of bread, mayonnaise side down. Cut the sandwich into quarters.
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Preheat the oven to 180°C/350°F/Gas Mark 4. 4. Melt 25g of the butter in a large sauté pan, add the onions, carrots, celery and thyme and fry for 6-8 minutes or until tender. Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.
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Arrange a rack in the top third of the oven and heat the oven to 400℉. Remove, but reserve, the parsley stem bundle and bay leaves from the infused milk. Melt 1 stick unsalted butter in a medium saucepan over medium heat. Add 1/2 cup all-purpose flour and cook, stirring continuously for 2 minutes.
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Instructions. Preheat oven to 350°. Cut ham and turkey into large chunks. Spray a casserole dish with non-stick cooking spray. Lay the ham and turkey into the casserole dish and set aside. Melt butter in a saucepan. Stir in flour to make a roux and cook for 1-2 minutes stirring continuously.
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Approximately 1 pound of turkey per person is enough turkey for a dinner party. If you plan on having any leftovers aim for 1 ½ pounds of turkey per person. As stated above, it's always best to have a little extra turkey than not enough, so I recommend: For 8 people: get a 10-12 pound turkey. For 12 people: get a 14-18 pound turkey.
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1. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup Paxo stuffing (prepared as per the packaging) per pound of turkey. 2. Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only). 3. Insert a meat thermometer into the thickest part of the thigh.
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Place the turkey ham in a roasting pan or a baking dish, with the skin side up. Cover the turkey ham with aluminum foil to help keep it moist throughout the cooking process. Bake the turkey ham for approximately 15 minutes per pound, or until it reaches an internal temperature of 160°F (71°C).
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Add the thyme leaves and chopped parsley, then sprinkle the flour over the mixture. Stir to combine. Cook the mixture for 1 to 2 minutes, stirring constantly. Return the pancetta or bacon to the skillet, and add the cooked turkey and ham. Mix in the stock and increase the heat to high to bring the mixture to a boil.
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Tie the turkey legs together with string and tuck the wing tips under the body of the turkey. Next, roast the turkey for about 2 ½ hours or until the juices run clear when cut between leg and thigh. Remove turkey and place on a cutting board. Cover with aluminum foil and let rest for 20 minutes. Slice turkey and serve.
Turkey & ham dinner with mashed potatoes and stuffing, cranberry sauce
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Makes a great vegetarian and vegan dish, as it is gluten-free, nut-free, and dairy free. Tarragon-Rice Stuffed Mushrooms. This is a great low fat and low calorie appetizer to serve your guests. Vegetable Platter. Platter of assorted cut-up fresh vegetables, cheeses, and meats plus Dill Dip and/or Roasted Jalapeno Dip.
Recipe Sweet Slice Boneless Smoked Ham & Turkey
First take the total number of people and cut that number in half. Apply that number to the ham calculator above. Then, apply that same number to the handy guide above for turkey. Therefore, if your guest list is for 20 people, then you'll need a 15 lb turkey plus a 3-5 lb boneless ham.
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Oven-Roasted Cranberry-Dijon Glazed Ham. Fresh tangy cranberries give this ham a festive holiday flavor. Be sure to score the ham with a sharp knife so all that delicious sauce seeps into the meat. Get the Oven-Roasted Cranberry-Dijon Glazed Ham recipe at The Food Charlatan. We Are Not Martha.
Turkey & Ham Dinner Centra
Fold in the turkey or chicken, ham, tarragon and peas. Squeeze any excess water from the spinach, then stir the spinach into the dish. Taste for seasoning and add salt and pepper as needed. To make the topping, mix the breadcrumbs, onion, chestnuts, drained cranberries and the herbs, then season with plenty of salt and pepper.
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Preheat your oven to 325°F (163°C) and prepare a roasting pan with a rack. For easy cleanup, line your roasting pan with aluminum foil. *The baked-in honey glaze is extremely sticky! (Optional) If desired, score the ham in a diamond pattern and place cloves onto the ham.