Creamy dill-sauced turkey and vegetables

Yield: 1 Servings

Measure 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.


Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 09, 1998, converted by MM_Buster v2.0l.

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