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by user [[User:Elocina|Elocina]]
 
 
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==Info==
 
==Info==
 
'''Cook Time''': 20-30 minutes
 
'''Cook Time''': 20-30 minutes
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[[Category: Recipes]]
 
[[Category: Recipes]]
[[Category: Recipes by User Elocina]]
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[[Category: December 27, 2007]]
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[[Category: December 2007]]
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[[Category: Main Dish Recipes]]
 
[[Category: Main Dish Recipes]]
 
[[Category: Turkey Recipes]]
 
[[Category: Turkey Recipes]]

Revision as of 21:00, April 22, 2008

Info

Cook Time: 20-30 minutes

Serves: 4

Ingredients

  • Two small turkey breast tenderloins (about 1 pound total), sliced horizontally in half to make 4 pieces
  • 1/2 cup leeks (white part only), sliced

Directions

1.Heat oil in a large skillet over medium heat.


2.Add the turkey and the leeks and cook for 5 minutes until turkey is browned, turning once.


3.Stir in the wine, broth and tarragon. Raise heat, bring to a boil then reduce heat to low. Cover and simmer for 5 minutes or until turkey is no longer pink in the center. Preferably, use a food thermometer to test the center of the meat which should be a minimum of 165º F to determine doneness. For more information on correct food temperatures, see our Danger Zone thermometer.


4.Transfer turkey to a serving plate and reserve liquids in the skillet. Raise heat to bring liquid to a boiling for 5 minutes until reduced to about 1/2 cup then return heat to low. Stir in the sour cream and mustard and heat through then spoon the sauce over the turkey and serve.

Source

Community content is available under CC-BY-SA unless otherwise noted.