Alternating turkey and chicken recipes adds variety through the whole year. Turkey breasts are usually sold individually near the ground turkey in most grocery stores. This recipe feeds a large family, is flavorful and filling. Serve with a fresh garden salad.
Yield: 6 to 8 generous portions
4 tablespoons butter
1 turkey breast with skin and bone
1/2 cup yellow onion, finely chopped (S)
1/4 teaspoon each dried oregano, basil, marjoram, thyme, rosemary, and sage
1/4 c dry white wine
1/4 cup heavy whipping cream
1/4 cup low-fat milk
4 cups shredded zucchini (sprinkle with salt and set aside to release water)
2 cups shredded cheddar cheese
sea salt and pepper to taste
1. Grease a large casserole dish with butter. Preheat oven to 425˚F.
2. Using a frying pan on medium-high heat, fry turkey breast in two tablespoons of butter until well browned and cooked thoroughly. Set aside to cool on a large plate or cutting board.
3. Using the same pan with turkey juices, add two more tablespoons butter and chopped onions. Sauté until onions become clear.
4. Add herbs, salt and pepper to onions and sauté for about one minute. Reduce heat to medium-low. Add wine and cook an additional five minutes.
5. Meanwhile, begin cutting up turkey breast into bite-sized pieces, removing skin and bone.
6. Add whipping cream and milk to wine sauce and simmer for ten minutes.
7. Blot zucchini with a paper towel to remove excess moisture and layer evenly on the bottom of prepared casserole dish.
8. Evenly distribute cut-up turkey breast over the top of zucchini.
9. Pour cream sauce over turkey and zucchini.
10. Top with shredded cheese. Bake uncovered for 25 minutes or until sauce bubbles and cheese browns. The “burnt cheese” adds a distinctive flavor to this dish, so don’t shy away from letting it bake until it is as brown as top photo demonstrates.
11. Serve hot in generous portions. Top with Parmesan cheese if desired.