Turkey Picante Recipes

TURKEY PICCATA WITH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Toss the potatoes with 2 tablespoons of the olive oil, the rosemary and garlic in a medium bowl. Season with salt and pepper. Spread the potatoes in a 13- by 9-inch baking pan. Roast, uncovered, stirring once or twice, until browned and tender, 25 to 30 minutes.
• Sprinkle 1 teaspoon salt and 3/4 teaspoon pepper on both sides of the turkey cutlets. Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-high heat until hot. Sear 2 turkey cutlets, turning once, until browned and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet, cook the remaining 2 cutlets and add to the plate.
• Add the capers and the lemon zest and juice to the skillet, swirling the skillet to combine. Remove from the heat, add the butter and stir until a thick sauce forms. Stir in the parsley, adding any juices from the resting turkey, and season with salt and pepper.
• Divide the turkey cutlets among serving plates and spoon the sauce on top. Serve with the potatoes.
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TURKEY PICCATA WITH CAPERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

TURKEY BREAST PICCATA

Steps:

• Fit a sheet tray with paper towels and a rack and set aside.
• Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet.
• In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey.
• In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey.

TURKEY PICANTE

Steps:

• Lightly coat turkey cutlets with flour. Shake off excess flour.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium high heat.
• Add half the cutlets and cook about one minute on each side, or until lightly browned.
• Remove to a plate.
• Repeat with remaining 1 tablespoon of oil and cutlets, adding more oil if needed.
• Add the remaining ingredients to the skillet and bring to a boil over high heat.
• Cook for 1 to 2 minutes stirring to scrape up any browned bits on the bottom of skillet, until slightly thickened.
• Return cutlets to skillet.
• Spoon sauce over the tops, and cook until heated through.
• Serve immediately.

TIM'S TURKEY TORTILLA SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
• Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

TURKEY ENCHILADAS FANTASTICAS RECIPE - (5/5)

Steps:

• 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving

TURKEY PICCATA

Steps:

• Wash and dry turkey breast and dredge in flour.
• Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.
• Chop shallots and add to pan; saute a few seconds.
• Reduce heat and stir in sherry, wine and Worcestershire. Squeeze in lemon juice. Rinse capers and add. Stir to blend well. Place on platter.
• Sprinkle with chopped parsley.