April 10, 2017 2 min read
Here’s a great stove top recipe that we think you’ll enjoy – let us know how you like it!
8 – 6oz to 8oz. boneless wild turkey breast medallions
2 – standard cans of tomato sauce
1 – 8oz. container of sliced or whole fresh mushrooms (Like to use whole and slice for recipe)
2 – garlic cloves minced
4 – green onions sliced- (use some of the green)
1 – cup of Italian style fine bread crumbs
3 – tbsp olive oil
3 – tbsp Chianti or dry red wine
2 – tsp oregano
1 – tsp basil
¼ – tsp Italian pepper flakes
1 – egg white
1 – tbsp butter
1 – cup of shredded mozzarella cheese
1 – tbsp- parmesan cheese
Salt and pepper to taste
3 – cups of cooked wild rice
Add 1 tbsp of olive oil to sauté pan and sauté sliced mushrooms, green onions and garlic clove over med. Heat. Add tbsp of butter and 1/4 tsp each of oregano and basil cover to simmer.
After sauté turn heat up and add 1 tbsp of red wine. Mix well while cooking off alcohol. Add salt and pepper to taste. Next add tomato sauce, more oregano, basil and red pepper flakes and 1 tbsp red wine. Bring to a simmer, salt and pepper to taste and continue to simmer until you have a nice marinara sauce. Set aside!
Next, take turkey breasts and flatten by pounding between wax paper. Whip egg white and 1 tbsp of red wine in glass bowl. Dip breasts into mixture and then roll in fine Italian bread crumbs. Add 2 tbsp of olive oil to large sauté pan and bring to a med. High temp. Add breasts and lightly brown on both sides. After browned drain any excess oil. Now cover breasts with mozzarella and completely smother all of the breasts with the marinara sauce previously made. Sprinkle parmesan over the top. Cover pan and cook on low-med heat for 45 minutes.
Serve over a bed of wild rice. Serve with fresh spinach & strawberry salad and a side dish of cooked Italian zucchini.
Sign up to get the latest on sales, new releases and more …