SWEET AND SOUR TURKEY RECIPES

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SWEET 'N' SOUR TURKEY RECIPE: HOW TO MAKE IT



Sweet 'N' Sour Turkey Recipe: How to Make It image

Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner.

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon lemon juice
2 celery ribs, sliced
2 medium carrots, sliced
1 small onion, cut into thin wedges
3 tablespoons butter
2 cups julienned cooked turkey
2 cans (8 ounces each) unsweetened pineapple tidbits, undrained
1/4 cup slivered almonds, toasted
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside. , In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice.

Nutrition Facts : Calories 327 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 32g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 25g protein. Diabetic Exchanges 2-1/2 lean meat

SWEET AND SOUR TURKEY TENDERLOIN | ALLRECIPES



Sweet and Sour Turkey Tenderloin | Allrecipes image

A nice, light turkey tenderloin dinner I created one night with things I had on hand. Serve over brown rice.

Provided by cookinme

Categories     uncategorized

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks in juice
1 cup low-sodium chicken broth
½ cup apricot preserves
¼ cup rice vinegar
2 tablespoons soy sauce
cooking spray
1 pound turkey tenderloins
2 cups thinly sliced carrots
1 large onion, chopped
½ cup red bell pepper, cut into 2-inch chunks
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Drain pineapple chunks and set fruit aside. Combine pineapple juice with chicken broth, apricot preserves, vinegar, and soy sauce in a small bowl.
  • Coat a nonstick skillet with cooking spray. Add tenderloins to the cold skillet and place over medium heat. Cook until browned, 7 to 8 minutes, turning halfway through. Remove tenderloins to a plate.
  • Add carrots and onion to the skillet, adding a little cooking spray or broth if needed. Saute for 3 minutes. Stir in bell pepper and saute for 1 more minute.
  • Pour in pineapple juice mixture and return tenderloins to the skillet. Cover and simmer over low heat until tenderloins are no longer pink in the center and the juices run clear, 12 to 15 minutes.
  • Remove tenderloins from the skillet and slice; keep warm.
  • Stir cornstarch and water together in a small dish until smooth. Add to the skillet with the reserved pineapple chunks. Cook over medium heat until thickened, 2 to 3 minutes. Serve over sliced tenderloins.

Nutrition Facts : Calories 312.3 calories, CarbohydrateContent 50.5 g, CholesterolContent 46.6 mg, FatContent 3.5 g, FiberContent 3.4 g, ProteinContent 24.3 g, SaturatedFatContent 1.2 g, SodiumContent 1047.8 mg, SugarContent 32 g

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