Swiss Turkey Tenderloin Strips Food

TURKEY 'N' SWISS SANDWICHES

Steps:

• Spread two slices of bread with mustard. Top with cranberry sauce, turkey and cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining bread.

TURKEY TENDERLOIN SANDWICHES

Steps:

• Flatten tenderloins to 3/4-in. thickness. In a large resealable plastic bag, combine the oil, sherry or broth, soy sauce, lemon juice, onion, ginger and pepper; add the turkey. Seal bag and turn to coat; refrigerate for at least 3 hours, turning occasionally.
• If grilling the turkey, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill turkey, uncovered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until juices run clear. Serve on buns with onion, tomato and lettuce.

TURKEY BREAST FLORENTINE

Steps:

• Make a lengthwise slit down the center of the turkey breast to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic; set aside., In a large skillet, cook two bacon strips until crisp. Drain, reserving drippings. Crumble bacon; set aside. In the drippings, saute onion until tender. Stir in the flour, tarragon, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat., Refrigerate 1/2 cup sauce. Add the spinach, mushrooms and crumbled bacon to the remaining sauce; spread over turkey breast. Starting at a short end, roll up and tuck in ends; tie with kitchen string. Place on a rack in a greased shallow roasting pan. Brush with butter. Cover loosely with foil., Bake at 350° for 1 hour. Remove foil. Cut remaining bacon strips in half; place over the turkey. Bake 25-35 minutes longer or until turkey is no longer pink. , Discard string. Let turkey stand for 10 minutes before slicing. Meanwhile, heat the reserved sauce; stir in cheese until melted. Serve with turkey.

TURKEY AND ROOT VEGGIE SHEET-PAN DINNER

Steps:

• Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.

SWISS TURKEY TENDERLOIN STRIPS

Steps:

• Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.
• In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.
• Add turkey; heat through. Meanwhile, in a large saucepan or Dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture over spinach.

QUICK TURKEY-SWISS WRAP

Steps:

• Spread tortilla with dressing.
• Top with turkey, cheese, lettuce and tomatoes; roll up.
• Serve immediately.
• Or wrap tightly and refrigerate until ready to serve.