Turkey Primavera (Master Chef Tony Seta)
Serves: Serves 8
Perdue Turkey Cutlets, sliced thin, 2 # (Seasoned with Montreal Steak Seasoning)
Mushrooms, sliced 1 & 1/2 # (Seasoned with Montreal Steak Seasoning as needed)
**Any combination of Mushrooms may be used White Button Portabella Shiitake Oyster
Garlic, minced 2 cloves
Green Onions 3 / 4 cup
Asparagus, fresh, thin sized & cut on 8 oz. the bias
Sundried Tomatoes-cut into thin strips 4 oz.
Basil, fresh, cut into thin strips 1 oz.
Butter 3 oz.
Oil, Vegetable 3 oz.
Heavy Cream 1 qt.
Favorite Pasta, cooked 2 #
Method of Preparation: 1. Assemble all ingredients in your designated work area. (Mise en Place) 2. In a large sauté pan heat 2 oz. of the oil. When the oil is hot sauté Mushrooms to a golden brown. When Mushrooms are a golden brown add Garlic & Onion & sauté for one minute. 3. In another large sauté pan heat remaining Oil & 2 oz. of the Butter. When the Butter & Oil are hot sauté Turkey to a golden brown on both sides. 4. To sautéed Mushrooms, Garlic & Onions add Sundried Tomatoes & sauté for 45 seconds. Cover the sautéed Mushroom mixture with Heavy Cream. Bring to a boil & reduce by 25% (the sauce will coat the back of a spoon). Adjust Salt & Pepper. 5. Add fresh Basil to the Mushroom Sauce & incorporate into Sauce. 6. To sautéed Turkey add remaining Butter & heat. When hot add the bias cut fresh Asparagus & sauté until the Asparagus is crisp but tender. 7. When the Asparagus is cooked add the Turkey/Asparagus Sautee to the Mushroom Cream Sauce. Toss & blend well- adjust seasoning. 8. Heat your favorite Pasta in boiling water-approximately two minutes. Remove the Pasta from boiling water & drain well. Add Pasta to the Sauce & blend well. Adjust seasoning . 9. Serve immediately.
Recipe provided by Anthony C. Seta, C.M.C.