Food recipes
Turkey
Turkey
Ingredients:
8 ounces (225 g) egg noodles or spaghetti
1/12 pounds (680 g) turkey breast cutlets
2 cups (470 ml) chicken broth
2 tablespoons (28 g) butter
8 ounces (225 g) presliced cremini or white mushrooms
3 tablespoons (42 ml) dry sherry
1/12 cups (375 g) refrigerated or jarred Alfredo sauce
Directions:
/12 cup (50 g) grated Parmesan cheese
Cook the noodles according to the package directions. Butter
a 13 x 9-inch (32.5 x 22.5-cm) baking dish.
Meanwhile, put the turkey and broth in a Dutch oven or a
large, deep skillet. Bring to a boil over high heat, then reduce
the heat to medium-low, cover, and simmer very gently until the
juices run clear when the turkey is pierced, 8 to 10 minutes.
Remove the turkey to a cutting board and cut into bite-size
pieces. Pour the broth into a 2-cup (470-ml) glass measure.
Preheat the oven to 375ºF (190°C, or gas mark 5).
Melt the butter over medium-high heat in the same pan
used to cook the turkey. Add the mushrooms and cook until
they release their liquid, about 5 minutes. Add the sherry and
cook 1 minute. Stir in 1 cup (235 ml) of the reserved broth, the
Alfredo sauce, and the turkey. Remove from the heat.
Drain the pasta and add the turkey mixture, stirring until
combined. Scrape the mixture into the prepared dish and
sprinkle with the Parmesan. Bake until bubbly and lightly
browned on top, 25 to 30 minutes.
Prep = 5 minutes Cook = 40 minutes
Yield = 6 servings
Chicken and Turkey Main Dishes 99
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p99
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
083-102.qxd 7/31/06 2:37 PM
Crispy Cajun
Turkey Tenders
Alfredo sauce coats these tantalizing
tenders, adding moisture and flavor.
It also helps the bread crumbs to stick.
1/12 to 13/
4
pounds (680 to 795 g) turkey tenderloins
Ingredients:
8 ounces (225 g) egg noodles or spaghetti
1/12 pounds (680 g) turkey breast cutlets
2 cups (470 ml) chicken broth
2 tablespoons (28 g) butter
8 ounces (225 g) presliced cremini or white mushrooms
3 tablespoons (42 ml) dry sherry
1/12 cups (375 g) refrigerated or jarred Alfredo sauce
Directions:
/12 cup (50 g) grated Parmesan cheese
Cook the noodles according to the package directions. Butter
a 13 x 9-inch (32.5 x 22.5-cm) baking dish.
Meanwhile, put the turkey and broth in a Dutch oven or a
large, deep skillet. Bring to a boil over high heat, then reduce
the heat to medium-low, cover, and simmer very gently until the
juices run clear when the turkey is pierced, 8 to 10 minutes.
Remove the turkey to a cutting board and cut into bite-size
pieces. Pour the broth into a 2-cup (470-ml) glass measure.
Preheat the oven to 375ºF (190°C, or gas mark 5).
Melt the butter over medium-high heat in the same pan
used to cook the turkey. Add the mushrooms and cook until
they release their liquid, about 5 minutes. Add the sherry and
cook 1 minute. Stir in 1 cup (235 ml) of the reserved broth, the
Alfredo sauce, and the turkey. Remove from the heat.
Drain the pasta and add the turkey mixture, stirring until
combined. Scrape the mixture into the prepared dish and
sprinkle with the Parmesan. Bake until bubbly and lightly
browned on top, 25 to 30 minutes.
Prep = 5 minutes Cook = 40 minutes
Yield = 6 servings
Chicken and Turkey Main Dishes 99
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p99
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
083-102.qxd 7/31/06 2:37 PM
Crispy Cajun
Turkey Tenders
Alfredo sauce coats these tantalizing
tenders, adding moisture and flavor.
It also helps the bread crumbs to stick.
1/12 to 13/
4
pounds (680 to 795 g) turkey tenderloins
Printed from https://recipe.bluelayer.org/recipe/70606/turkey