| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Red currant jelly |
| 1/2 | c | Turkey stock |
| 1/4 | c | Whipping cream |
| 1 1/2 | ts | Prepared horseradish |
| 3/4 | ts | Dijon mustard |
| Salt & pepper | ||
| 8 | sl | Turkey breast (1/4" thick) |
| Snipped fresh chives (for | ||
| Garnish) |
INSTRUCTIONS
For sauce, heat jelly, stock & cream in 10" nonstick skillet over med high heat until boiling. Let boil, uncovered, until thick & syrupy, about 3 minutes. Add horseradish & pepper & mix well. Adjust seasoning. Add turkey slices to pan. Use tongs to turn meat until heated through. Sauce can be made ahead & refrigerated. Gently reheat in skillet & finish as above. Garnish glazed turkey slices with chives. Serve hot. Sauce: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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