Combine first seven ingredients.
Brush onto turkey scallopini.
Grill over medium heat 2 to 4 minutes each side or until no longer pink in centre.
As an alternative, the turkey can be pan-fried in 15 mL (1 tbsp) vegetable oil for approximately 2 minutes each side.
requently. Next add in ground turkey and break up the meat
Pound turkey breasts between moistened sheets of wax paper to 1/4-inch thickness.
Combine lemon juice and oil.
Brush on both sides of cutlets.
Sprinkle with salt and pepper.
Cover and refrigerate until ready to cook.
nd pepper. Dredge half of turkey slices in flour, shaking off
00\u00b0F. Mix the ground turkey with the cooked vegetables, breadcrumbs
heets of plastic wrap, pound turkey breast pieces to an even
heets of plastic wrap, pound turkey breast pieces to an even
Cook turkey in frying pan.
Saute
Melt butter in skillet over medium high heat.
Pound turkey to 1/4 inch thickness.
In a shallow bowl, flour, salt,and pepper.
In another bowl beat egg and water.
On a plate, combine bread crumbs with Parmesan cheese.
Dredge turkey in flour.
Dip in egg.
Then coat with bread crumbs.
Fry turkey slices in butter until done and golden brown, about 7 minutes (depending on thickness).
Pat turkey dry and season with salt
Heat 1/2 tbsp oil in a nonstick pan and cook turkey 5-6 mins. Season and remove from heat.
For the dressing, squeeze lemon half into a small bowl and season. Whisk in remaining olive oil.
To assemble, toss the turkey, tomatoes, avocado and 3/4 of the cilantro with the dressing. Sprinkle with remaining cilantro and serve with lemon wedges.
Rinse turkey and pat dry and season
Pound turkey slices between two sheets of
Melt butter in skillet; add finely diced onions and turkey cutlets.
Brown cutlets on both sides and remove.
Add sherry and let thicken, stirring constantly.
Slice mushrooms and add.
Simmer 15 minutes.
Add heavy cream as a final.
Serve over turkey cutlets.
Pound turkey to 1/8 inch thickness.
Flour lightly, shake off excess in skillet.
Melt 2 tablespoons margarine, oil and garlic. Brown meat on both sides until golden brown approximately 3 minutes.
Place meat in ovenproof casserole.
Add remaining margarine and mushrooms to skillet and saute until mushrooms lose their crispness.
Add to casserole.
Combine juice, broth and wine, stir and heat until mixture bubbles.
Pour over casserole.
Bake at 325\u00b0 for 30 minutes.
Makes 4 servings.
arge stock pot, bring the turkey stock to a boil.
Preheat oven to 350\u00b0F.
Cook turkey bacon according to package, let cool.
Coat a 9-inch pie pan with cooking spray. Overlap 2 of the tortillas in the bottom of the pan. Cut the third in half and cover the rest of the pan to form the crust.
In large bowl, mix eggs, milk, and sour cream. Beat well. Salt and pepper to taste.
Chop turkey bacon into small pieces.
Combine turkey bacon, cheese, and broccoli into egg mixture. Pour mixture into pie pan and bake for 45 - 50 minutes.
Allow to cool for 10 minutes before serving.
In a large skillet, brown turkey.
Add celery, carrots, garlic & oil; cook until tender.
Remove turkey and vegetables, keep warm.
Add broth to the pan; bring to a boil.
Add pasta; cook 10min or until tender.
Reduce heat; stir in vinegar, sugar, paprika, cumin, oregano, onion and turkey mixture.
Simmer 10min or until heated through.
Saute mushrooms in butter until tender.
Stir in flour, salt and pepper.
Slowly add milk, stirring constantly.
Add Worcestershire sauce and simmer until thickened.
Add cheese, green pepper and scallions to the sauce and mix well.
Stir in turkey and spaghetti; mix well.
Pour into 2-quart casserole. Sprinkle top with Parmesan.
Bake, uncovered, at 350\u00b0 for 20 minutes.
Add olive oil and onion in a 2-quart pan.
Saute 2 minutes on medium heat, add turkey.
Saute until turkey is all opaque.
Add rest of ingredients; stir.
Cook over medium heat for 45 minutes to 1 hour, stirring occasionally.
Serve with croutons or crackers.
Yields 4 servings.