Looking for a quick-and-easy way to feed a family on a busy weeknight? Try this wild-turkey-breast recipe. We start it out by marinating the turkey in zesty Italian dressing for a few hours, up to overnight, for a burst of flavor.
The marinated turkey gets sautéed in olive oil with a bit of minced garlic. A bag of frozen broccoli adds a healthy vegetable to the dish. Toss it all with cheese-filled tortellini from the frozen-foods section of your favorite supermarket.
Toss the pasta, turkey and broccoli with an easy cream sauce made from a roux, cream and a few cheeses to tie it all together.
1 side of a wild turkey breast
around 2 pounds cut into bite sized bits
2 cups zesty Italian dressing for marinade
2 cloves garlic minced
2 19-ounce bags of cheese filled tortellini boiled according to package directions
1 16-ounce bag of frozen broccoli
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups heavy cream
8-ounce block cream cheese
1 cup parmesan cheese. Grated
1 cup shredded Italian blend cheese
1 tablespoon Italian blend dried herbs
Sautee the marinated turkey in two tablespoons olive oil for 10 minutes. Add the garlic and broccoli, then sauté for five more minutes or until the turkey is just cooked through.
While the turkey cooks, start the sauce by melting the butter over medium-high heat, add the flour and stir until the flour begins to turn a light tan in color, about 5 minutes. Add the milk and cream, reduce heat to medium, and stir until the sauce bubbles and begins to thicken. Add the softened cream cheese and stir till melted. Add parmesan and shredded Italian blend cheeses, along with the Italian herbs, and stir till the cheese is melted and the sauce smooth.
Drain the cooked pasta, toss the turkey and broccoli into the pasta, then pour over the sauce and stir well to coat everything evenly.
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