I got a great deal on turkey tenderloin at the grocery store this week. It was one of those orange tag markdowns, where the meat is about to hit its expiration date. That's a great way to pick up spendier cuts of meat that you might not normally buy - they're usually marked down 40 - 50 percent. Just make sure you use or freeze the meat that day, or you negate all that savings!
I made this with a can of cream of mushroom soup because I had some on hand, but it would be equally tasty and healthier (and not much more time consuming) to whip up a batch of white sauce instead. If you do this, omit the milk from the recipe.
Serves 4 - 6
2 turkey tenderloins
1 T. butter
1 cup sliced mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 t. celery seed
1 t. dried thyme
salt and pepper to taste
Place turkey in an 8x8 baking dish (I cut them each into three chunks first).
Melt butter in a large skillet over medium heat. Add mushrooms, onions, and garlic. Saute until the onions are soft. Add soup, milk, and seasonings, stirring to combine. Stir until the soup is smooth. Pour over the top of the turkey.
When ready to cook: Bake at 350 degrees for 45 minutes or until turkey is cooked through. Serve over cooked pasta.
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