Tangy Turkey Saute Recipes

TURKEY SAUTé WITH FRESH CHERRY SAUCE

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet and sauté until golden, about 2 minutes per side. Using tongs, transfer turkey to plate. Add shallots and thyme to skillet. Reduce heat to medium-low heat and cook 2 minutes, stirring occasionally. Add vinegar and water and bring to simmer, scraping up any browned bits. Add cherries and fruit spread. Simmer until cherries soften and sauce thickens slightly, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return turkey and any collected juices to skillet. Simmer just until cooked through and hot, about 1 minute. Transfer turkey and sauce to plates.

TANGY TURKEY TOSTADAS

Steps:

• In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

TURKEY AND VEGETABLE SAUTé

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season turkey slices with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side. Transfer turkey to platter. Cover with foil and keep warm. Add remaining ingredients to skillet. Simmer until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetable mixture over turkey and serve.

CREAMY TURKEY SAUTE

Steps:

• Cut the turkey steaks in half crosswise, put in ziptop bag, pour in soy sauce, turn to coat, and marinate for 15 minutes. Remove from marinade and pat dry.
• Spray large saute pan generously with cooking spray, heat up, then add the turkey breast pieces to the pan and cook over medium heat until light brown, about 3 minutes per side.
• Remove turkey pieces to a platter and keep warm.
• Add mushrooms, onion and garlic to the drippings in pan, adding more cooking spray if needed. Saute for 3-4 minutes, or until tender.
• Stir in cream cheese, wine and thyme. Add salt and pepper to taste.
• Nestle the turkey peices back into the sauce along with any juices that have accumulated on the platter, and simmer for 15 minutes, until the turkey steaks are done through.

TANGY TURKEY SAUTE

Steps:

• Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
• heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
• Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.