1 pound turkey breast tenderloin slices, all visible fat removed 1/2 cup low-sodium chicken broth 1 tablespoon cornstarch 1/8 teaspoon salt 1/8 teaspoon black pepper Vegetable oil spray 2 tablespoons balsamic vinegar 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced 1/4 cup chopped shallots or onion Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.
Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup!
6 ounces turkey breast tenderloin 1 14½-ounce can dried tomatoes with basil, garlic and oregano 3/4 cup skim-milk ricotta cheese 1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese 2 tbsp. nonfat liquid egg substitute 2 tbsp. chopped fresh cilantro salt and freshly ground black pepper to taste 1/2 cup chopped white onion 1 tsp. minced roasted garlic 1/2 tbsp. chili powder Tortillas
Preheat oven to 400 F. In a food processor, chop up the turkey breast. In a skillet, add onion and 2/3 cup chopped turkey. Add tomatoes, garlic and chili powder, and cook about 2 minutes. In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper. Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture. Top with the fourth tortilla and cover with aluminum foil. Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.
1 turkey, giblets removed, rinse and pat dry salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird. If your pan is not marked, put the turkey in pot and add water to just above the turkey. Remove the turkey and mark the depth of the water. Pour our the water, dry out pot, then add peanut oil to the mark.
Preheat the oil to 350. Place the seasoned turkey on the stand, use the hook to lower into the preheated oil. Cook the turkey for 3 minutes per pound at 325 degrees. Remove turkey and test for doneness with meat thermometer. The temperature should reach 170 in the breast and 180 in the thigh.
1 large onion, thinly sliced 2 turkey thighs (about 2 lb), skin and excess fat removed 1 can (16 oz) whole cranberry sauce 1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)
PREPARATION
1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.
2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.
3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.
4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.
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