| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Honeysuckle White turkey breast meat or 4 Honeysuckle White turkey breast steaks |
| 1/2 | ts | Garlic powder |
| Salt and pepper; if desired | ||
| 1/4 | c | Sour cream |
| 1 | tb | Fresh chopped dill or 1/2 tsp. dried dillweed |
| 2 | ts | Prepared horseradish |
| 1 | c | Julienne-cut zucchini |
| 1 | c | Julienne-cut red pepper |
| 1 | c | Julienne-cut summer squash |
INSTRUCTIONS
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 1/2" 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. from http://www.honeysucklewhite.com/ Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 09, 1998, converted by MM_Buster v2.0l.
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