© 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 lb TURKEY BREAST
1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1/2 lb TURKEY BACON, chopped
4 anchovy fillets
4 shallots, minced
24 chanterelles, trimmed, wiped clean and halved
8 cloves garlic, thinly sliced
6 fresh or canned tomatoes, diced
2 c dark TURKEY stock made with turkey bones
2 c dry white wine
1/2 c balsamic vinegar
2 tbsp fresh rosemary leaves, chopped
Sprinkle the turkey with the salt and pepper.
Place a large skillet over medium heat and when it is very hot, add the oil.
Add the turkey, skin side down and cook for 3 minutes.
Add the bacon and cook until the turkey is browned, about 4 minutes each side.
Transfer the turkey to a platter. Drain off the bacon fat and reheat skillet.
Add the anchovies, shallots, chanterelles, garlic and cook until the shallots and garlic begin to caramelize, about 7 minutes.
Add the tomatoes, turkey stock, wine, vinegar and rosemary and cook for 15 minutes.
Return the turkey to the pan and cook until turkey is heated through, about 2 to 3 minutes.
580 Total Calories
240 Calories from Fat
27 g Total Fat
42 % Daily Total Fat
7 g Saturated Fat
35 % Daily Saturated Fat
115 g Cholesterol
38 % Daily Cholesterol
1480 mg Sodium
64 % Daily Sodium
24 g Total Carbohydrates
8 % Daily Total Carbohydrates
6 g Dietary Fiber
24 % Daily Dietary Fiber
11 g Sugars
39 g Protein
40 % Daily Protein
50 % Daily Vitamin C
15 % Daily Calcium
25 % Daily Iron