Have you already grown weary of leftover turkey sandwiches? Here are four healthy and delicious ways to prepare those 14 pounds of leftover turkey meat.
Turkey Tetrazzini (a favorite from my childhood – from www.eatingwell.com)
2 TBS extra-virgin olive oil, divided
1 lb. turkey breast cutlets, ¼ in. thick
2 ½ cups sliced mushrooms, (about 8 ounces)
3 TBS all-purpose flour
1 cup reduced-sodium chicken broth
¼ cup dry sherry
1 cup low-fat milk
2/3 cup frozen peas, thawed
½ cup chopped jarred roasted red peppers
¼ cup shredded Parmesan cheese
Freshly ground pepper, to taste
- Heat 1 TBS oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2-3 minutes per side. Transfer to a plate and cover to keep warm.
- Heat the remaining 1 TBS oil in the pan. Add mushrooms and cook, stirring often, until browned, 4-6 minutes. Sprinkle with…
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