Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Source:
Recipe type: Main Dish
Ingredients
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
Directions
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
Notes
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.

 

Caramelized Onion Rosemary Chicken Legs (Cuisinart Convection Steam Oven Recipe)

Caramelized Onion Rosemary Chicken Legs (Cuisinart Convection Steam Oven Recipe)
A quick chicken recipe that is moist, delicious, totally fuss free taking only one pan to make! Adding the steam to an otherwise dry oven gives amazing results!
Source:
Recipe type: Main Dish
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Bone-In Skin-On Chicken legs
  • 1 teaspoon Paprika Powder
  • ½ tablespoon minced ginger
  • ½ tablespoon minced garlic
  • 1 tablespoon Lemon Juice
  • 1 Large Onions, sliced
  • 1 tablespoon Honey
  • 1-2 sprigs Rosemary, finely chopped
  • Salt & Pepper to taste
Directions
  1. Mix paprika, ginger, garlic and lemon juice in a bowl. Rub this mixture all over the chicken legs and set aside for 10 minutes.
  2. Place the chicken legs’ skin up on top of the boiling/steaming rack fit into the baking pan. Add the sliced onion around the legs. Sprinkle Rosemary and Sprinkle ground salt and pepper over all.
  3. Put in the Cuisinart Convection Steam Oven with the rack in the middle position.
  4. Set to bake steam at 450° F for 25 minutes or chicken or cook until juices run clear or an internal temperature of 165°F.
  5. Remove from oven and Pour off excess liquid
  6. Drizzle the honey over the legs and onions.
  7. Place back in oven and set to broil 500° F for 5 minutes.
Notes
Serve caramelized onion rosemary chicken thighs with a side of
Sautéed Spinach and Yellow Bell Pepper (as in the picture) or
Pan-Seared Baby Patty Pan Squash With Sautéed Spinach

 

Links to Combi Steam Convection Oven Recipes and Guides

Cruisinart Convection Steam Oven

Recipes and Guides

This is a series of links to manufacturer websites which have recipe manuals for their combi steam oven

RECIPES

Manuals with some recipes

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans
(Cuisinart Convection steam oven directions included.) Gluten free. Low Carb, Diabetic Friendly and so simple to make
Source:
Serves: 4 servings
Ingredients
  • ¼ -½ cup olive oil
  • Juice of 2-3 lemons
  • Several cloves of garlic, cut in half (I buy the pre-peeled cloves – they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • Salt or seasoned salt & pepper to taste
  • A bunch of green beans (¾ pounds, ends trimmed)
  • 8-12 red baby potatoes, cut into halves)
  • Chicken 8 thighs or 4 breasts, bone-in, skin-on. (About 3 ¼ lbs)
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good). Potatoes to the outside and green beans on the inside
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the green beans in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for 50 minutes or an internal temp of 180 is reached for the chicken.
Notes
For Cuisinart Convection Steam oven directions
Place the pieces skin up on top of the green beans and the potatoes to the outside on the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to bake steam at 450° F for 35 minutes or an reach an internal temperature of 180° F

Using actual lemon slices can make this dish bitter the lemon juice solves this problem.

 

Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)

 

Roasted Salmon Baby Potatoes & Carrots (Cuisinart Convection Steam Oven)
A quick and delicious one pan meal which comes out of the oven ready to eat in 15 minutes.
Source:
Ingredients
  • Seasoning Mix
  • ½ tsp Basil Leaves
  • ½ tsp Garlic Powder
  • ¼ tsp Oregano Leaves
  • ¼ tsp Rosemary
  • ¼ tsp Kosher Sea Salt
  • ¼ tsp ground pepper
  • The rest
  • 2 tsp olive oil
  • 2 salmon fillets, skin on 4 oz. each
  • 1 lb baby potatoes mixed cut in half
  • 1 lb baby carrots
  • 1 tbsp. sugar
Directions
  1. Mix seasonings in small bowl. Sprinkle 1 tsp over salmon cover and set aside in the fridge.
  2. Micro wave potatoes and carrots until almost done
  3. Sprinkle the oil on the vegetables mix to coat them add the rest of the seasonings mix and sugar mix again.
  4. You could at this point cover and put in fridge with salmon until ready to eat.
  5. Place the salmon and vegetables on the foil wrapped baking sheet. Put in the Cuisinart Convection Steam oven with the rack in the lowest position. Set to bake steam at 450° F for 15 minutes
Notes
You could use different root vegetables with this. I used Baby Choy but did not precook like you would with root vegetables and it was very good.

Asian Salmon with Mushrooms and Bok Choy (with Cuisinart Convection steaming oven directions)

Asian Salmon with Mushrooms and Bok Choy (Cuisinart Convection steaming oven directions included)
This Asian-inspired salmon is ready in just thirty minutes. A simple marinade of soy, Japanese rice wine, fresh garlic and ginger gives the roasted fish and vegetables a complex flavor you’ll love and want make again
Source:
Serves: 4
Ingredients
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 1 tbsp. Ketjap Manis (Indonesian soy sauce) or dark soy sauce
  • 4 salmon fillets, each about 5½ oz(150 g)
  • 1 tbsp. Mirin (Japanese rice wine)
  • 2 Bok Choy, quartered lengthwise
  • 2 in (5 cm) piece of fresh ginger, peeled and finely chopped
  • 7 oz. (200 g) Mushrooms, halved if large
  • 2 garlic cloves, finely chopped
Directions
  1. Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
  2. Put the salmon, Bok Choy, and Mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
  3. For the Cuisinart Convection Steaming Oven place baking pan on middle rack. Put the vegetables in pan with the Bok Choy in the middle and mushrooms on outside. Place the Salmon on top of the Bok Choy. Set Oven to Bake Steam at 450 F for 15 to 20 minutes.
Notes
If you can't get hold of Mirin (Japanese rice wine), use dry sherry or omit altogether.
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