Swiss Turkey Tenderloin Strips Recipes

SWISS TURKEY CUTLETS

Steps:

• In a 10-inch skillet over medium heat, bring turkey and bouillon to a boil. Cover and simmer for 10 minutes or until no longer pink in the center. Remove turkey set aside. Strain broth if desired.In a small bowl, mix milk, flour and pepper until smooth. Stir milk mixture into broth. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.Add cheese and whisk until cheese melts. Add green pepper, ham and turkey with any juices to sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until green pepper is crisp-tender. Place turkey on a serving plate spoon sauce over. Garnish plate with a tomato rose and a few snow pea pods if desired.

TURKEY TENDERLOIN SANDWICHES

Steps:

• Flatten tenderloins to 3/4-in. thickness. In a large resealable plastic bag, combine the oil, sherry or broth, soy sauce, lemon juice, onion, ginger and pepper; add the turkey. Seal bag and turn to coat; refrigerate for at least 3 hours, turning occasionally.
• If grilling the turkey, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill turkey, uncovered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until juices run clear. Serve on buns with onion, tomato and lettuce.

SWISS TURKEY TENDERLOIN STRIPS

Steps:

• Season turkey with salt and pepper. In a large skillet, saute turkey in oil for 6-8 minutes or until no longer pink. Remove with a slotted spoon and set aside.
• In the drippings, saute garlic until tender. Stir in the flour, broth and wine until blended. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Slowly add cheese; cook and stir for 2 minutes or until cheese is melted and sauce is blended.
• Add turkey; heat through. Meanwhile, in a large saucepan or Dutch oven, cook spinach in water for 3-5 minutes or until wilted; drain. Serve turkey mixture over spinach.