Mediterranean Turkey Scallops
Sauteed Turkey slices broiled with a seasoned Tomato Sauce and Parmesan Cheese
Topping
| servings: | 4 |
| type: | Entree |
| storage: | Freezer |
| categories: | Poultry, Turkey |
| 4 | tablespoons olive oil |
| 4 | tablespoons butter |
| 1/2 | large red onion, diced |
| 1/4 | cup dry Marsala |
| 2 | large cloves garlic, minced |
| 1/2 | teaspoon basil, dried |
| 1/2 | teaspoon oregano, dried |
| 1/4 | teaspoon thyme, dried |
| 1 | bay leaf |
| 1/4 | teaspoon coriander seeds |
| 1/4 | teaspoon fennel seeds |
| 1 | piece orange peel |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | 28 oz. can Italian tomatoes, drained |
| 1 1/2 | pounds turkey breast, slices |
| 1/2 | cup Parmesan cheese, grated |
| 2 | tablespoons fresh parsley, minced |
Sauce: In a large skillet, heat 1/2 of the olive oil and 1/2 of the butter. Add onion and cook over medium heat until golden, approximately 15 minutes. Stir in Marsala, garlic, spices, bay leaf, orange peel, salt, pepper, and drained tomatoes. Simmer, covered, for 1 hour.
Heat the remaining butter and olive oil in large skillet over medium-high heat. Saute turkey scallops until golden on both sides.
Arrange in aluminum tins. Cover with sauce, Parmesan, and parsley.
Let cool. Cover with heavy-duty aluminum foil and store in the freezer.
containers:
Aluminum Tins
reheating instructions:
Thaw in refrigerator the night before day of consumption. Heat covered in a 375-degree oven, approximately 35 to
45 minutes or until hot throughout. Uncover and place under broiler until cheese is bubbly, 1 to 2 minutes.
serving suggestions:
Serve with Vermicelli