© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c olive oil
1 c diced onions
4 Cloves garlic, mined
1 qt seeded and chopped tomatoes
1/4 c Dijon mustard
1/4 c fresh chopped basil
1 c TURKEY BROTH OR low-sodium chicken broth
1/2 tsp freshly ground black pepper
1 c buttery cracker crumbs
1/2 c Dijon mustard
2 c shredded zucchini
1/2 c diced roasted red bell pepper, seeded
4 oz Feta cheese, crumbled
2 tbsp fresh chopped basil
12 (4-oz) TURKEY CUTLETS, lbed to an even thickness and lbed thin
In heavy skillet, over medium-high heat, heat oil. Sauté onions for 2 to 3 minutes or until onions are tender. Add garlic and cook until garlic is fragrant.
Stir in tomatoes, Dijon, basil and broth. Cook over medium heat until tomatoes are tender. Season with pepper. Cover and hold for service.
In large bowl, combine cracker crumbs, 1/2 cup mustard, zucchini, red pepper, Feta cheese and 2 tablespoons basil.
Place each flattened turkey cutlet on a rectangular piece of foil. Spread 1/4 cup crumb mixture over each cutlet and roll up tightly. Wrap foil around turkey roll, twisting ends to seal.
Grill turkey packets over medium heat for 10-12 minutes on each side or until done. Remove from packets and serve with sauce.