Turkey Cutlets With Artichokes And Tomatoes Recipes

ZESTY TURKEY WITH ARTICHOKES

Steps:

• In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
• In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
• Cover and cook on low heat setting for 4 to 5 hours.

TURKEY ARTICHOKE & TOMATO TAPAS

Steps:

• In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown, no longer pink in center, and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
• In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
• Before serving, fold in tomatoes.

ITALIAN TURKEY CUTLETS

Steps:

• In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

TURKEY CUTLETS WITH TOMATO SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.

TURKEY RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
• Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
• Sprinkle with remaining 1/4 cup cheese and parsley, if desired.

CRISPY TURKEY CUTLETS WITH CHOPPED ARUGULA AND TOMATO SALAD

Steps:

• Preheat oven to 425 degrees. Combine tomatoes, onion, and My Favorite Dressing. Set aside. Line a baking sheet with aluminum foil and preheat in oven. Combine cornflake crumbs with seasoning in a large shallow bowl. Combine oat milk and olive oil, blending well in a shallow bowl or plate. Put flour in a zip-top plastic bag. Put turkey cutlets in bag with flour, and shake to coat. Remove one at a time from bag, shaking off extra flour. Turn cutlet in olive oil/oat milk mixture, then roll in corn-flake crumbs, using your fingers to press the crumbs in. Put on a plate. Once you've breaded all the cutlets, remove preheated baking sheet from oven, add the 3 Tbsp. olive oil, and tilt to coat completely. Place cutlets on baking sheet. Cook for 15 minutes, flip and cook 10 minutes more. Mix arugula with tomatoes and onions. Sprinkle with salt. Put cutlets on plates, top with salad and a few grindings of fresh pepper. Serve with Herbed Jerusalem Artichokes or New Potatoes with Parsley or brown rice. Definitely double if you want leftovers.