Creamy dill-sauced turkey and vegetables
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Honeysuckle White turkey breast meat or 4 Honeysuckle White turkey breast steaks |
| ½ | teaspoon | Garlic powder |
| \N | \N | Salt and pepper; if desired |
| ¼ | cup | Sour cream |
| 1 | tablespoon | Fresh chopped dill or 1/2 tsp. dried dillweed |
| 2 | teaspoons | Prepared horseradish |
| 1 | cup | Julienne-cut zucchini |
| 1 | cup | Julienne-cut red pepper |
| 1 | cup | Julienne-cut summer squash |
Sprinkle turkey with garlic powder, salt and pepper. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot; add turkey. Cook 10-15 minutes or until turkey is golden brown, tender and no longer pink in the center, turning once. Add sour cream, dill, and horseradish to skillet; cook until heated through. Do not boil.
Bring ½" water to boil in large skillet to steam vegetables. Add zucchini, red pepper, and summer squash; cover and cook over medium heat for 5-10 minutes or until vegetables are crisp-tender. Drain. Serve the dill sauce over the turkey with the steamed vegetables.
from
Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 09, 1998, converted by MM_Buster v2.0l.