| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Low fat, Poultry, Main dish |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinned and boned Turkey Thighs or Breasts, cubed |
| 2 |
|
Whole Portobello mushrooms; quartered |
| 1/2 |
md |
Red bell pepper; cut into cubes |
| 1 |
sm |
Yellow squash; cut into rounds |
| 1 |
sm |
Zucchini; cut into rounds |
| 1/2 |
c |
Green onions; chopped |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Worchestershire sauce |
| 2 |
ts |
Garlic; minced |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Dried tarragon |
INSTRUCTIONS
MARINADE
Place turkey cubes and mushroom quarters in a large ziplock bag. In a small
bowl combine green onions, oil, vinegar, worcestershire sauce, garlic,
rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and
refrigerate 2 hours to overnight. Barbecue on medium-high for 10 to 12
minutes or until turkey is no longer pink.
Recipe by: Manitoba Turkey Producers
Posted to Digest eat-lf.v097.n231 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Sep 14, 1997
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