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Phase 1 Main Dish Recipes
Some supermarkets carry fresh turkey breasts in the form of fresh turkey cutlets, fillets, tenderloins, and thin sliced turkey, usually in packages of approxoimately one pound. Whatever their cut is called, they can be used interchangeably in these recipes.
See Crock Pot Recipes for more recipes using turkey.
Turkey Sauté Two servings.
2 tablespoons olive or canola oil (divided) 10 to 12 ounces of turkey breast fillet or cutlets, cut into 1" strips 1 medium zucchini (8 to 12 ounces), cut into 1/2-inch slices or chunks 1/2 large onion, sliced (about 3 ounces) 1/2 teaspoon minced garlic from jar (or 1 clove garlic, minced) 1/2 to 3/4 cup diced tomatoes (1 medium tomato, 6 to 7 ounces) 1/3 cup water or broth 1/4 teaspoon salt 1/2 teaspoon cumin 1/8 teaspoon tumeric 1/4 teaspoon ground red pepper
Stir-fry turkey in 1 tablespoon of the oil for 3 to 5 minutes. Remove from pan and keep warm.
Add remaining tablespoon of oil, zucchini, and onion; stir-fry 3 to 5 minutes, or until lightly browned. Add garlic and return turkey to skillet. Add tomatoes, broth, and seasonings. Bring to boil, lower heat and simmer 5 minutes, till all is tender.
Note: Can substitute one can Rotel, original or mild, instead of the fresh tomato, but reduce or eliminate the amount of ground red pepper, unless you like more heat.
Turkey Mexicana Four servings. Modified from www.kraftfoods.com.
1 lb. precooked, purchased turkey breast, cut into 8 slices 1 cup chunky salsa (with no added sugars) 1/2 cup Kraft 2% Milk shredded cheddar cheese 1/4 cup sliced pitted ripe (black) olives Low fat sour cream (optional for garnish) Chopped fresh parsley (optional for garnish)
Place turkey slices in large skillet, overlapping slices. Add salsa; bring to boil. Reduce heat to low; cover. Simmer 8 to 10 minutes or until thoroughly heated.
Sprinkle with cheese and olives; cover. Cook 1 minute or until cheese is melted. Top with sour cream and parsley.
Note: Instead of using precooked, purchased turkey breast, you can sauté a package of fresh turkey breast fillets or tenderloins. Sauté until done and browned, then add salsa and continue following above directions.
Greek-Style Turkey
1 package (about 1 pound) turkey breast fillets, cut into strips or bite-size pieces 1 tablespoon olive oil 1/2 cup chopped onion 1 can (14.5 oz) petite-diced tomatoes 1 Knorr vegetarian vegetable bouillon cube (or 1/2 of the large size) 1 box (9 or 10 oz) frozen cut green beans (about 2 cups) 1/4 cup sliced ripe (black) olives
Rinse green beans under cool water until slightly thawed. Set aside.
Sauté turkey in oil until lightly browned. Remove from pan and keep warm. Add chopped onion to skillet and sauté until translucent (add a bit more oil if needed). Add tomatoes, veggie bouillon cube, and green beans. Cover and simmer until green beans are done, about 7 or 8 minutes. Add sliced olives and simmer another minute or two.
Turkey Tenderloins Four servings. From allrecipes.com: “If you're not up to the task of roasting a turkey for Thanksgiving, this dish is for you. Serve with Cranberry Chutney.”
1 to 1 1/4 pounds turkey tenderloins (four serving-size pieces, 4 to 6 oz each) 3 tablespoons soy sauce 1 tablespoon Dijon-style prepared mustard 2 teaspoons dried rosemary, crushed
Place the turkey tenderloins in a sealable plastic bag and set aside (or use a plastic Tupperware-like container with lid).
In a small bowl, combine the soy sauce, mustard, and rosemary. Pour over turkey, seal bag, and shake to coat. Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear.
Serve with Cranberry Chutney in Phases 2 and 3.
Turkey with Red Peppers in Tomato Juice Two servings.
10 to 12 ounces of turkey breast fillet or cutlets 1 red bell pepper, coarsely chopped (4 to 5 ounces, or about 1 cup) 1 small onion, chopped or sliced (about 2 ounces or 1/2 cup) 1/2 cup tomato juice (or V-8) 1 tablespoon cooking sherry 1 tablespoon low sodium (no sugar) soy sauce 1/4 to 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon ground ginger
Slice turkey fillet into strips. Brown turkey in cooking spray (or some olive oil if preferred) in a nonstick skillet for about 10 minutes.
Remove turkey and set aside. Add red bell peppers and onion; sauté for a couple of minutes. Add remaining ingredients, and stir to mix; then add turkey back to pan. Cover and cook five minutes, then uncover and cook another five minutes or longer, until turkey is done and sauce thickens.
Baked Dijon Turkey Four servings. From www.recipeusa.org. Can also use boneless skinless chicken breast halves.
Turkey breast fillets (1 to 1 1/4 pounds) 1 tablespoon Dijon or coarse-grained mustard 2 teaspoons lemon or lime juice 1/2 teaspoon bottled minced garlic 1/8 teaspoon black pepper
Preheat oven to 375ºF. Rinse chicken or turkey and pat dry.
In a small bowl, stir together remaining ingredients. Arrange turkey or chicken in a single layer in a glass baking dish. Spread mustard mixture over the top of each piece.
Bake, uncovered, 15 to 20 minutes, or until tender and done.
Cajun Turkey Breast Roast
Serves eight. Leftovers make flavorful sandwiches and salads.
2-pound turkey breast (thaw if frozen) 1 teaspoon garlic powder 1 teaspoon thyme 1 teaspoon dried basil 1-1/2 teaspoons pepper 1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees. Combine all seasonings in a small bowl. Rub seasonings all over turkey breast. Place turkey breast on a rack; roast 1 1/2 hours, until done.
This page on-line September 12, 2003
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