Turkey is an overlooked meat. It's inexpensive, and delicious. The problem is that most of us think that turkey is to be cooked as a whole bird. That makes it cumbersome to use in daily cooking. I believe the following idea will give you just one idea about how to use this inexpensive meat more often. I think that this next payday, instead of purchasing chicken, I'll be buying turkey breast.
While washing my hair this morning, an idea came to me for a new entre'/appetizer using turkey breast. Here it is:
Slice the uncooked turkey breast, against the grain, into thin slabs. Dredge the slabs in AP flour, then egg wash, then in breadcrumbs seasoned with sage, thyme, black pepper, salt, and celery seed, you know, seasonings for turkey stuffing. Lay the breaded slabs on a wire cooling rack and let dry for about 5 minutes or so to set the breading. Then, spread a thin layer of chunky cranberry sauce onto one side of the slice, and jelly roll. Secure with toothpicks. Bake until meat thermometer reads 160' F. Serve either as a main course, or appetizer.
I'm thinking steamed asparagus spears with Hollandaise would be a great side for this.
Of course you could change this up a hundred different ways. You could roll the breaded turkey slices in chopped onion and mushrooms, or with a liver pate'. The only requirement is to not overcook the turkey, and make sure that all of the flavors compliment each other.
Though I haven't made these, as the idea just hit me this morning, They sound like they would be easy to make, and could be quite delectable.
Seeeeeya; Chief Longwind fo the North