Creamy Parmesan Turkey Sauce With Country Ham and Peas



4 tablespoons butter

1 pound turkey cutlets or slices, uncooked, cut in strips

1/3 to 1/2 cup finely minced country ham or smoked ham

4 green onions, thinly sliced

4 tablespoons all-purpose flour

2 cups chicken broth

1 cup frozen peas

1 tablespoon fresh chopped parsley

freshly ground black pepper, to taste

1 cup heavy cream

1/3 cup grated Parmesan cheese



In a medium saucepan, melt butter over medium-low heat. Add turkey and cook, stirring,

until cooked through and lightly browned. Add the ham and green onions and cook

for about 2 minutes longer. Sprinkle with the flour and continue cooking until flour

is absorbed. Slowly add chicken broth, stirring cosntantly. Add peas. Simmer the

mixture for about 5 to 8 minutes; add parsley, cream, and Parmesan cheese. Cook

until hot and bubbly and cheese is melted. Taste and adjust seasonings; add salt

and pepper as needed.



Serves 5 to 6.

Turkey Tenderloins with Caramelized Onions

Prep: 20 min; Cook: 1 hr 10 min

Makes 6 servings



1 teaspoon vegetable oil

2 turkey breast tenderloins (about 1 1/2

pounds)

3/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup dry white wine or chicken broth

2 tablespoons margarine, butter or spread

4 large onions, thinly sliced (4 cups)

1 tablespoon packed brown sugar

1/2 teaspoon chopped fresh or 1/4 teaspoon

dried thyme leaves

1/4 teaspoon pepper



1. Heat oil in 12-inch skillet over medium-high

heat. Sprinkle both sidesof turkey with salt and 1/4

teaspoon pepper. Cook turkey in oil about 5 minutes,

turning once, until brown on both sides



2. Pour wine into skillet; reduce heat to low. Cover

and simmer 30 to 40 minutes or until juice of turkey is

no longer pink when centers of thickest pieces are cut.

Remove turkey from skillet; keep warm



3. Melt margarine in skillet over medium-high

heat. Cook onions in margarine 5 minutes, stirring fre-

quently; reduce heat to medium. Stir in brown sugar,

thyme and 1/4 teaspoon pepper. Cook 15 to 20 min-

utes, stirring occasionally, until onions are golden

brown



4. Slice turkey. Serve turkey with onions



1 Serving: Calories 210 (Calories from Fat 70); Fat 8g

(Saturated 2g); Cholesterol 65mg; Sodium 380mg;

Carbohydrate 9g (Dietary Fiber 1g); Protein 27g



Timesaving Tip



Omit wine. Use 1 pound turkey breast slices. Cook as

directed in step 1 - except increase cooking time to 10

to 12 minutes, turning once, until turkey is no longer

pink in center. Omit step 2

Zesty Turkey Casserole



2 TB vegetable oil

1 lb. turkey breast cutlets, cut into 1/2" dice

2 (3 oz.) spicy chicken or turkey sausages, sliced 1/2" thick

1 cup green bell pepper, diced

1/2 cup mushrooms, sliced

1/2 cup onion, diced

1 jalapeño pepper, seeded and minced, optional

1/2 cup chicken broth

1 can (14 oz.) crushed tomatoes, undrained

1 tsp. Italian seasoning

1/2 tsp. paprika

1/4 tsp. ground black pepper

1 cup cooked noodles

6 TB Parmesan cheese, grated or shredded

2 TB coarse bread crumbs



Preheat oven to 350º F.



Hot oil in a large skillet. Add turkey and sausages and sauté for 2 minutes.



Add bell pepper, mushrooms, onion and jalapeño pepper, if desired.



Sauté for 5 minutes more. Add chicken broth; cook 1 minute, scraping

any browned bits off bottom of skillet.



Add tomatoes and liquid, seasonings and noodles.



Spoon mixture into a 10" round casserole. Sprinkle with cheese and bread

crumbs.



Bake for 15 to 20 minutes or until mixture is hot and bread crumbs are brown.



Serves: 6 (1 cup servings).

Caribbean Turkey With Limes

Ingredients
2 turkey tenderloins (about 1 1/4 pounds)
1/4 cup lime juice
1 tablespoon oil
1 teaspoon salt
4 cups shredded cabbage
1 clove garlic, chopped
1 cup uncooked long-grain rice
1 tablespoon chopped fresh parsley
2 teaspoons instant chicken bouillon
2 1/4 cups water
2 teaspoons Worcestershire sauce
1/2 teaspoon grated lime zest
2 tomatoes, chopped
1 rib celery, sliced
1 large onion, chopped

Instructions
Place turkey in shallow glass or plastic dish. Pour lime juice
over turkey. Cover and chill for at least 1 hour. Drain.
Heat oil in Dutch oven over medium heat. Cook turkey for 15
minutes, or until browned on both sides. Drain.
Cut turkey into 1/2-inch slices. Return to Dutch oven. Stir in
salt, cabbage, garlic, rice, parsley, bouillon, water,
Worcestershire sauce, lime zest, tomatoes, celery and onion.
Bring to a boil. Reduce heat. Cover and simmer for 15 minutes,
or until turkey is no longer pink in center and rice is tender.
(Do not lift cover or stir.) Fluff lightly with a fork before
serving.
Serving quantity: Serves 5.

Turkey Piccata



1 egg



1/2 cup all purpose flour



2 teaspoons grated lemon rind



1/2 teaspoon salt



1/2 teaspoon dried thyme



1/4 teaspoon freshly ground black pepper



1 pound turkey medallions



2 teaspoons butter



2 teaspoons olive oil



Fresh parsley chopped



In shallow dish lightly beat egg.



In separate shallow dish combine flour, lemon rind, salt, thyme and pepper.



Dip turkey into egg to coat well then press into flour mixture turning to coat all over.



In nonstick skillet heat half each of the butter and oil over medium heat.



Cook half of the turkey turning once for 6 minutes or until no longer pink inside.



Wipe out pan then repeat with remaining butter, oil and turkey.



Garnish with parsley and serve immediately.

 

Tender Breaded Turkey Cutlets


Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Yields: 4 servings



"I came up with this thinking of a different way to serve the turkey

breast. The sour cream seals in the moisture and no one would ever

guess that it's in there. A great new way to try turkey. This is my

husband's new favorite turkey dish."

INGREDIENTS:

1 cup Italian seasoned dry

bread crumbs

1/4 cup grated Parmesan

cheese

4 turkey breast cutlets, 1/4 inch thick

1/2 cup fat free sour cream

1 tablespoon extra virgin olive

oil



DIRECTIONS:

1. Mix the bread crumbs and cheese in a shallow dish. Spread both

sides of turkey with sour cream and press into the bread crumb

mixture to coat.

2. Heat the oil in a skillet over medium heat. Place turkey in the

skillet and cook 5 to 7 minutes on each side, until lightly browned

and cooked through.