© 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
2 Large mangos, peeled and medium dice
4 oz pineappple, medium dice
2 jalapenos, seeded and small dice
1 Large red onion, small dice
1 oz cilantro, chopped
1 oz fresh lime juice
1 c extra virgin olive oil
3 oz cilantro
2 roasted sweet red peppers, seeded and coarse cut
1 onion, medium dice
1/2 c TURKEY STOCK
2 Cloves garlic, minced
To Taste salt and pepper
8 lbs TURKEY BREAST, scallopine sliced
1 lb mache, washed & dried
1 lb red oak lettuce, washed & dried
8 oz citrus vinaigrette
Combine mango, pineapple, jalapeno, onion, 1 ounce cilantro and lime juice.
Cover and set aside in refrigerator for flavors to blend.
Combine olive oil and 3 ounces cilantro in blender or food processor. Pulse to a rough puree.
Combine red peppers, onion, turkey stock and garlic in a saucepan and simmer for 5 minutes. Puree and season with salt and pepper.
Place coulis and cilantro infusion in squeeze bottles and refrigerate. Hold for service.
Sear the turkey scalloppine in a hot saute pan and finish in the oven. Cook until done throughout, to an internal temperature of 170 degrees F.
For each serving, place 8 ounces of turkey scalloppine in center of dinner plate. Add 2 ounces of mango salsa and 2 ounces mixed greens tossed in the citrus vinaigrette.
Pour the cilantro infusion and red pepper coulis around the rim of each plate in a decorative fashion.
Total Calories 460
Calories from Fat 180
Total Fat 20 g
% Daily Total Fat 31
Saturated Fat 3 g
% Daily Saturated Fat 15
Cholesterol 150 g
% Daily Cholesterol 50
Sodium 450 mg
% Daily Sodium 19
Total Carbohydrates 12 g
% Daily Total Carbohydrates 4
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 8 g
Protein 55 g
% Daily Protein 90
% Daily Vitamin C 70
% Daily Calcium 4
% Daily Iron 20