| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Low fat, Main dish, Poultry |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinned and boned Turkey |
|
|
Thighs or Breasts cubed |
| 2 |
|
Whole Portobello mushrooms |
|
|
quartered |
| 1/2 |
|
Red bell pepper, cut into |
|
|
cubes |
| 1 |
|
Yellow squash, cut into |
|
|
rounds |
| 1 |
|
Zucchini, cut into rounds |
| 1/2 |
c |
Green onions, chopped |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
T |
Worchestershire sauce |
| 2 |
t |
Garlic, minced |
| 1 |
t |
Dried rosemary |
| 1 |
t |
Dried tarragon |
INSTRUCTIONS
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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