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Full Online Book HomeLearning KitchenPoultry - Turkey Cheese And Toast
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Poultry - Turkey Cheese And Toast Post by :Morgankane Category :Learning Kitchen Author :Unknown Date :March 2012 Read :664

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Poultry - Turkey Cheese And Toast

1 Tbl. butter
1 Tbl. flour
2/3 cup milk
1 tsp. worcestershire sauce
1 tsp. caraway seeds
2 cups cheddar cheese - shredded
toasted bread
sliced turkey

Melt butter in a saucepan. Stir in flour. Add milk gradually and cook & stir until thickened.

Add worcestershire & caraway. Add cheese. Cook & stir over low heat until melted.

Cut toast diagonally. Top each piece with a slice of turkey. Spoon cheese sauce over top. This also tastes good with turkey that has been frozen.
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Poultry - Turkey -  Turkey Curry With Orange Poultry - Turkey - Turkey Curry With Orange

Poultry - Turkey -  Turkey Curry With Orange
-------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 medium onion, minced 2 cloves garlic, minced 1 tablespoon curry powder 1 tablespoon grated orange zest 1 tablespoon honey 1/2 cup orange juice 2 cups cooked turkey, in 3/4-inch cubes Salt to taste 1 cup plain yogurt Heat oil in skillet over medium heat. Saute onion and garlic for 5 minutes. Stir in curry powder and orange zest and saute for 1-2 minutes more. Add honey and orange juice. Add turkey and salt and simmer 5 minutes to heat turkey. Slowly stir the yogurt into curry. Simmer over low 5 minutes more

Poultry - Turkey -  Turkey Breast Pappagallo Poultry - Turkey - Turkey Breast Pappagallo

Poultry - Turkey -  Turkey Breast Pappagallo
Turkey Breast Flour 12 tablespoons butter 6 tablespoons oil Salt, freshly ground pepper Ham slices Sliced white truffles (or sliced mushrooms, lightly sautéed in butter) Chicken or turkey broth Freshly grated Parmesan cheese Remove the breast meat from the bones in two whole fillets and cut each fillet into slices about 3/8-inch thick. Pound lightly between sheets of waxed paper as you would for scaloppine of veal. Flour slices lightly. Use 2 skillets for sautéing so pans will not be overcrowded. Melt half the butter in each skillet and add half the oil to each. Sauté breast slices gently, turning often,