Hawaiian Turkey Skillet Meal

Description
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 1 cup onion, cut into 1-inch cubes
 * ½ cup each green and red pepper, cut into 1-inch cubes
 * 1 tablespoon margarine
 * 2 cups cooked turkey, cut into ¾-inch cubes
 * 1 can (15½ ounces) pineapple chunks, drained, and juice reserved
 * ½ cup orange juice
 * 1 tablespoon lemon juice
 * 1½ teaspoon corn starch
 * 1 teaspoon each lemon pepper and basil
 * ½ teaspoon salt
 * 1 container (8 ounces) lemon yogurt
 * 4 servings cooked rice or egg noodles

Directions

 * 1) In large skillet over medium high heat, cook onion and pepper cubes in margarine 3 to 4 minutes, add turkey cubes and cook 2 to 3 minutes until heated.
 * 2) In small bowl, combine reserved pineapple juice, orange juice, lemon juice, corn starch, lemon pepper, basil and salt. Stir into turkey mixture until thickened.
 * 3) Remove turkey mixture from heat and stir in yogurt and pineapple cubes.
 * 4) Return skillet to burner for 2 to 3 minutes until entire mixture is heated throughout.
 * 5) Serve over rice or noodles.