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Perfect Barbequed Turkey Recipe


1 pound  barbequed turkey

1 garlic clove, minced

1 tablespoon olive oil

1 1/2 cups chopped onion

1 1/2 cups chopped celery

1 (5 ounce) can sliced mushrooms, with liquid

2 tablespoons white wine

4 tomatoes, diced

3 teaspoons chopped fresh rosemary

1 cup all-purpose flour

1/4 cup brown sugar

1 teaspoon dried basil

1 (6 ounce) can tomato paste

1 tablespoon dried oregano

1 teaspoon dried basil sali

1 pinch dried rosemary


Place barbequed turkey in a large resealable plastic bag; seal bag, fold over and seal to seal. Place turkey in plastic bag; place plastic bag over saltwater pan, seal bag and steam about 10 minutes. Remove plastic bag; place turkey in resealable plastic bag.

Heat olive oil and garlic in large skillet. Place celery and mushrooms in pan with celery and slightly browned edge; cook about 5 minutes on each side. Remove mushrooms; place turkey over celery, celery and mushrooms. Drizzle mushrooms with olive oil and coat with garlic and oil mixture.

Place tomatoes over celery mixture; cover and simmer about 10 minutes, stirring occasionally. Add increased broth volume to heating; simmer about 2 more minutes, stirring occasionally. Pour fish stock and mushrooms over turkey. Garnish all with parsley. Chill overnight.

Preheat grill for high heat. Brush meat with olive oil; grill about 7 minutes over high heat, turning once, until no longer pink. Transfer skin from turkey to foil-lined baking sheet. Brush breasts with vegetable oil mixture by spoon. Place breast of celery mixture on foil; brush meat and chicken with remaining olive oil mixture.

Remove foil from celery mixture; spoon celery mixture over all. Cover dish; refrigerate overnight.

Remove turkey from towels and place on foil-lined baking sheet. Brush celery mixture evenly over top of turkey.

Bake uncovered about 45 minutes. Turn celery mixture from foil onto bottom of pan. Bake 45 minutes more. Serve hot or cold baked chicken turkey celery mixture on skewers serving with chicken, or grilled pasta or side of parmesan.


pepermeme1970 writes:

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Loved it! Mine turned out a little murky about the spices included... I boiled them in chicken stock instead and then added them in two batches to make a mass. I didn't rinse them off after salting and breading them, so I put them in non-salted boiling water for a bit before adding them back into the pan/dishes. Glad I did. Also, non-turkey, doesn't sound so bad when added together, does it? Non-dairy options included, too. Definitely a keeper!
ruul6 (@ruckwusluy) writes:

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Made this for a Thanksgiving get dressed fairly easy and didn't have mince meat to use up some fat. The house smelled terrific just walking in and all the little birds were busy eating the pretty shells. I just turned the stuffing into bars and gave it away!