© 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 CUTLETS, cut into 1/2-inch strips
2 Cloves garlic, minced
1 tbsp unsalted butter
3 oz frozen orange juice concentrate, thawed
1/2 c reduced-sodium chicken bouillon
2 tsp hot pepper sauce
1-1/2 tsp Worcestershire sauce
2 tsp brown sugar
1 tbsp cornstarch
2 tbsp cold water
1 Avocado, peeled and cubed
1 (11 oz) Can mandarin oranges, drained
8 oz linguine, cooked and drained
4 tbsp almonds, toasted
In large skillet, over medium heat, sauté turkey and garlic in hot butter 2 to 3 minutes or until turkey is no longer pink.
Stir in orange juice concentrate, bouillon, hot pepper sauce, Worcestershire sauce and brown sugar; bring to a boil. Reduce heat and simmer 4 to 5 minutes.
In small bowl combine cornstarch and water. Stir into skillet with turkey mixture. Cook and stir mixture until slightly thickened. Gently fold in avocado and oranges. Heat 1 minute.
To serve, spoon turkey mixture over linguine. Garnish with almonds.
566 Total Calories
13 g Total Fat
20 % Daily Total Fat
70 g Cholesterol
292 mg Sodium
75 g Total Carbohydrates
36 g Protein