| INGREDIENTS |
| 7 pounds JENNIE-O TURKEY STORE® Turkey Breast Steak, Non-marinated |
| 6 cups plain lowfat yogurt |
| 6 tablespoons fresh gingerroot, grated |
| 1 tablespoon garlic, minced |
| 1 1/2 tablespoons ground cinnamon |
| 1 tablespoon ground cumin |
| 1 tablespoon coriander |
| 1 tablespoon allspice |
| 1 tablespoon salt |
| 3/4 teaspoon cayenne pepper |
| 3 quarts hot cooked rice pilaf w/peas |
| 1 1/2 cups chutney |
| 2 each cucumber, chopped |
| | |  |  Directions
Combine yogurt, gingerroot, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper. Place thawed turkey breast tenders in shallow pan; pour yogurt mixture over turkey and coat well. Cover and refrigerate at least 6 hours or overnight, turning turkey occasionally.
Remove turkey from marinade; discard marinade. Place turkey in roasting pan and bake, uncovered, in preheated oven until product reaches an internal temperature of 165 degrees F. Serve sliced with accompaniments of rice pilaf, chutney and cucumber.
Alternate Ingredients: JENNIE-O TURKEY STORE® Prep Chef Turkey Breast Fillets; JENNIE-O TURKEY STORE® Prep Chef Turkey Breast Medallions
YIELD: 25 portions
Portion: 3 oz.
OVEN: 350 degrees F
AND STOVE: medium
COOK TIME: 45 minutes
Approximate nutrient content per serving:
Calories 300
Fat calories 50
Total fat 6 g
Saturated fat .1 g
Cholesterol 30 mg
Sodium 490 mg
Total carbohydrates 44 g
Fiber 3 g
Sugars .16 g
Protein 20 g
Vitamin A 24IU
Vitamin C 1 mg
Calcium 21 mg
Iron 1.4 mg |
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