|
|
|
|
|
Try using fresh thyme in this recipe for a real taste treat!
You can purchase many fresh herbs in larger supermarkets in the fresh produce aisle.
If you prefer to use a boneless turkey breast instead of the turkey loin, be sure to adjust your cooking time to account for the change in density.
Juices from the turkey will run clear when pierced with a fork to indicate turkey is cooked through.
|
|
|
|
|
|
 |
| Turkey Creole-Style |
Ingredients
4 servings - 40g protein - 10g carbohydrate per serving
275 calories per serving
|
| 1 |
boneless turkey loin (about 1-1/2 lbs) |
| 1 dash |
salt |
| 1 dash |
black pepper |
| 1 tbsp |
butter |
| 1 can (8 oz) |
stewed tomatoes |
| 1/4 cup |
catsup |
| 1 tbsp |
brown sugar |
| 1 tsbp |
red wine vinegar |
| 1 tsp |
dry mustard |
| 1 tsp |
thyme (dried) |
| 1/3 cup |
onion, finely chopped |
|
- Preheat oven to 350 degrees.
- In a medium saucepan, combine tomatoes, catsup, brown sugar, vinegar, mustard, thyme, and onion.
- Bring to a boil.
- Reduce heat.
- Simmer for 15 minutes or until sauce thickens slightly.
- In a large skillet, melt the butter
- Brown the turkey loin on all sides in the butter.
- Sprinkle with salt and pepper.
- Transfer turkey loin to a casserole or Dutch oven.
- Pour sauce over turkey loin.
- Cook turkey loin for about 40 minutes, turning turkey over once. Do not overcook.
- Slice meat and serve by spooning sauce over slices.
|
|
|
|
Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
|
|
|
|
