Raspberry Glazed Turkey Saute Recipe
Ingredients
| Green onions | 5 | |
| Red raspberry jam | 1/3 Cup (16 tbs) | |
| Raspberry wine vinegar | 3 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Orange peel | 1/2 Teaspoon, grated | |
| Dried tarragon | 3/4 Teaspoon, chopped | |
| Fettuccine | 8 Ounce, dried | |
| 1 teaspoon olive oil or Vegetable oil | ||
| 2 turirey breast tenderloins (about 1 lb./455 g total), cut into 1/4- by 2-inch (6-mm by 5-cm) strips | ||
| Raspberries | 1 Cup (16 tbs) | |
| Tarragon sprigs | ||
Directions
1. Trim and discard ends of onions. Cut onions into 2-inch (5-cm) lengths; then cut each piece lengthwise into slivers. Set aside. In a small bowl, stir together jam, vinegar, mustard, orange peel, and chopped tarragon; set aside.
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook fet-tuccine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions.
3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add turkey and 1 tablespoon (15 ml) water Stir-fry just until turkey is no longer pink in center; cut to test (about 2 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove turkey from pan with a slotted spoon and keep warm. Discard drippings from pan; wipe pan clean (be careful; pan is hot).
4. Add jam mixture to pan and bring to a boil over medium-high heat; then boil, stirring, just until jam is melted and sauce is smooth (about 1 minute). Remove from heat and stir in turkey and onions.
5. Drain pasta well and divide among 4 warm individual rimmed plates or shallow bowls; top with turkey mixture. Sprinkle each with raspberries and garnish with tarragon sprigs
2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook fet-tuccine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions.
3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add turkey and 1 tablespoon (15 ml) water Stir-fry just until turkey is no longer pink in center; cut to test (about 2 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove turkey from pan with a slotted spoon and keep warm. Discard drippings from pan; wipe pan clean (be careful; pan is hot).
4. Add jam mixture to pan and bring to a boil over medium-high heat; then boil, stirring, just until jam is melted and sauce is smooth (about 1 minute). Remove from heat and stir in turkey and onions.
5. Drain pasta well and divide among 4 warm individual rimmed plates or shallow bowls; top with turkey mixture. Sprinkle each with raspberries and garnish with tarragon sprigs
Chef
