Turkey Picatta On Pumpkin Puree Recipes

TURKEY PICCATA

Steps:

• Preheat oven to 200 degrees F.
• Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
• Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
• In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
• Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

SWEET AND SPICY PUMPKIN TURKEY PASTA

Steps:

• Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
• Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.

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.