Recipes

* Recipes are from www.eatturkey.com

Turkey and Broccoli Stir-Fry

Ingredients

1 Pound TURKEY CUTLETS, cut into 1/2-inch strips

1 Tablespoon dry white wine

2 Tablespoons low-sodium soy sauce

1 Cup reduced sodium chicken bouillon

1 Tablespoon cornstarch

3 Tablespoons vegetable oil

6 Tablespoons slivered almonds

1/3 Cup green onions, thinly sliced

2 Cloves garlic, minced

1 Pound fresh broccoli, cut into 1-inch pieces

1/2 Pound fresh button mushrooms, cleaned and sliced

In a medium bowl, combine turkey, wine and 1 tablespoon soy sauce. Set aside.
In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside.
In a wok or large skillet, over medium-high heat, heat 2 tablespoons oil and stir-fry almonds, stirring to coat in oil. Add turkey and stir-fry until turkey loses the pink color and almonds are lightly browned. Remove from pan.
Add remaining oil and stir-fry onions, garlic and broccoli until vegetables are tender-crisp.
Add mushrooms and stir-fry for an additional minute.
Fold in turkey and mushrooms. Add bouillon mixture and cook and stir until thickened.

Turkey and Artichoke Sandwiches on Whole Wheat Rolls

Ingredients

18 Ounces artichokes, marinated in oil, drained, and chopped

24 Ounces cream cheese with herbs and garlic

12 Each whole wheat rolls

12 Leaves leaf lettuce or bibb, washed and drained

3 Pounds OVEN ROASTED TURKEY BREAST, thinly sliced

24 Each tomato slices

1-1/2 Cups alfalfa sprouts, washed and drained

Combine artichokes with cream cheese.
Spread 1/4-cup artichoke mixture on the bottom half of each roll.
Top with lettuce, 4 ounces of turkey, 2 tomato slices, and 2 tablespoons of sprouts.
Spread 2 addditional tablespoons of the artichoke mixture on the cut side of the top bun.
Place on top of sandwich.
Garnish plate and serve immediately.