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Raspberry-glazed Turkey Saute
1/3 cup red raspberry jam, seedless
3 tablespoons raspberry vinegar
1 tablespoon dijon mustard
1/2 teaspoon orange peel -- grated
1/4 teaspoon dried tarragon
8 ounces fettuccine, spinach -- dried
1 teaspoon olive oil
1 pound turkey breasts -- cut 1/4 x 2" pieces
1 cup raspberries
Trim and discard ends of onions. cut onions into 2-inch lengths; then cut each piece lengthwise into slivers. Set aside. In a small bowl, stir together jam, vinegar, mustard, orange peel, and chopped tarragon; set aside.
In a 4-5 quart pan, cook fettuccine in 8 cups boiling water until just tender to bite (8-10 min); or cook according to package directions. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add turkey and 1 tbsp. water. Stir-fry just until turkey is no longer pink in center; cut to test (about 2 minutes). Add water, 1 tbsp. at a time, if pan appears dry. Remove turkey from pan with a slotted spoon and keep warm. Discard drippings from pan; wipe pan clean.
Add jam mixture to pan and bring to a boil over med-high heat; then boil, stirring, just until jam is melted and sauce is smooth (about 1 minute). Remove from heat and stir in turkey and onions.
Drain pasta well and divide among 4 warm individual rimmed plates or shallow bowls; top with turkey mixture. Sprinkle with raspberries and garnish with tarragon sprigs.