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Turkey Recipes


Moroccan Turkey Tenderloin


1 pound turkey Tenderloins
1 tbsp lemon juice
1/4 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/8 tsp ground turmeric
1 tsp salt
1/4 tsp black pepper
1 small onion - chopped
1 clove garlic - minced
saffron threads - few strands
1 cup turkey stock
fresh mint leaves - used as garnish
slivered almonds - used as garnish

Preheat oven to 375F.

Place tenderloins in 13 x 9-inch baking dish; sprinkle with lemon juice. (Tuck the thinner end of the tenderloins under to allow for even cooking.)

In a small bowl, combine ginger, cumin, nutmeg, turmeric, salt and pepper. Sprinkle spice mixture evenly over tenderloins and top with the onion and garlic. Cook 20 minutes.

While tenderloins are roasting, add saffron to chicken broth and let stand about five minutes. Pour broth around tenderloins and continue roasting until inside is no longer pink, about 15 minutes. Remove tenderloins from dish; place on cutting board and cover with foil to keep hot.

In a small bowl, combine cornstarch with a small amount of water and stir until cornstarch is completely dissolved. Pour drippings from baking dish into saucepan, add cornstarch mixture. Cook over medium heat, stirring, until thickened and bubbly.

Thinly slice turkey and arrange on serving plate. Drizzle sauce over sliced tenderloins. Garnish with fresh mint leaves and almond slivers, if desired.

Cooking time 20 - 30 minutes

Yield - 4 servings



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