Turkey With Rosemary Tomato Sauce Recipes

TURKEY WITH ROSEMARY TOMATO SAUCE

Steps:

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
• Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.

AMAZING GROUND TURKEY TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.

TURKEY BREAST WITH FRESH TOMATO SAUCE

Steps:

• Sprinkle turkey pieces on both sides with salt and pepper and set aside.
• Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
• Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
• Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
• Meanwhile, coat turkey pieces with flour and shake off excess.
• Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
• Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.

TURKEY CUTLETS WITH TOMATO SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.

SPAGHETTI WITH TURKEY AND TOMATO SAUCE

Steps:

• Put 2 tablespoons of olive oil in a saucepan over medium heat.
• Add the celery and garlic powder and saute 1 minute over low heat. Add the tomato paste and water and blend together. Add the rosemary, Tabasco and capers and simmer 10 minutes. Add mustard and pepper to taste, and continue simmering a minute or two.
• Meanwhile, bring 2 quarts water to a boil in pot. Add the spaghetti with a dash of salt. Cook 7 or 8 minutes or until done.
• While the spaghetti cooks, melt the butter in a saucepan and cook the turkey enough to warm it.
• Drain the spaghetti and mix in the remaining olive oil. Place the spaghetti on a platter. Pour sauce around it and in a central well. Place turkey in a ring around the central well.

TURKEY CUTLETS WITH ROSEMARY-TOMATO SAUCE

Steps:

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm. Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey. Nutritional Information Calories:182 (27% from fat) Fat:5.5g (sat 0.9g,mono 3.5g,poly 0.7g) Protein:28.6g Carbohydrate:3.6g Fiber:0.9g Cholesterol:70mg Iron:1.8mg Sodium:498mg Calcium:19mg