Poached Turkey Normandy Food

TURKEY NORMANDY

Turkey Normandy image

This is from my Eat Well, Stay Well cookbook. It originally called for chicken breasts, but I adapted it to what I had in the house. It would work well with leftover turkey too. It freezes well. Serve over hot egg noodles.

Provided by dicentra

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1 lb ground turkey
1 teaspoon flour
3 scallions, thinly sliced
2 apples, peeled, cored and thinly sliced
3 tablespoons apple juice or 3 tablespoons brandy
3/4 cup chicken stock
1/2 teaspoon pepper
1/4 teaspoon dried sage
3 tablespoons sour cream
2 tablespoons fresh parsley, chopped

Steps:

In a large skillet, heat the oil over moderate heat. Cook the turkey until no longer pink. Drain and transfer to a plate.
Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned.
Remove the pan from the heat and add the apple juice or brandy. Return the pan to the heat and cook until the liquid has evaporated. Add broth to the pan along with the sage. Bring to a boil. Reduce heat to a simmer, return the turkey to the pan and cook for 5-7 minutes or until heated through.
In a small bowl, whisk together the sour cream and the flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until thickened.

Nutrition Facts : Calories 273.1, Fat 14.2, SaturatedFat 4.2, Cholesterol 95, Sodium 179.8, Carbohydrate 14.4, Fiber 2.1, Sugar 9.4, Protein 21.8

TURKEY NORMANDE

Turkey Normande image

Provided by Marian Burros

Categories dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

Ingredients

10 ounces turkey breast, preferably in one piece
1 teaspoon canola oil
2 tart medium apples
3 tablespoons apple brandy
1/4 cup low-fat sour cream
Freshly ground black pepper
5 sprigs parsley to yield 1 tablespoon chopped

Steps:

Wash and dry turkey breast, and slice on the diagonal into 1/4-inch-thick slices.
Heat oil in nonstick skillet until it is medium hot.
Saute turkey breast slices until they are brown on both sides.
Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
Add the apples and the brandy to the turkey; cover, and cook about 3 minutes, until the apples are tender.
Stir in the sour cream and pepper, and cook just until the sour cream is heated.
Wash, dry and chop parsley, and sprinkle it over turkey to serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 19 grams, TransFat 0 grams

POACHED TURKEY PAPRIKA

Poached Turkey Paprika image

From "The Healing Foods Cookbook". This looks so yummy. Turkey is helpful to building your immune system as well as wound healing. I can't wait to try this one.

Provided by megs_

Categories Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb turkey cutlets
3 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon black pepper
3 tablespoons lemon juice
1 cup nonfat yogurt
1 teaspoon dill weed

Steps:

In a pie plate, combine the oil, paprika, and pepper. Dip the turkey in the mixture to coat both sides.
Place in a nonstick frying pan. Sprinkle with the lemon juice. Cover and cook over medium-high heat for 8-10 minutes until the turkey is opaque. Do not overcook.
In a small bowl, mix the yogurt and dill. Serve as a sauce for the turkey.

Nutrition Facts : Calories 258.9, Fat 12.1, SaturatedFat 2.1, Cholesterol 69.3, Sodium 119.4, Carbohydrate 5.9, Fiber 0.3, Sugar 5, Protein 30.4