Elvy’s Praise of the Lowly Turkey Breast

Frozen turkey breastI know – everyone expected me to do something on Halloween, and I did, I tricked you by not doing it. This blog is dedicated to the poor, underrated turkey breast. Think of it, thaw it out, put it in the oven for two hours, or so, and dinner for everyone! With a side of mashed potatoes and peas, you’re set.

I put my turkey breast (thawed and un-wrapped) on the ‘V’ shaped rack you see, and put an inch, or more, of water on the bottom. No horrible mess to clean up later and the broth is good for lots of stuff * (this means more on this at the end if you’re interested).

But what about afterwards? What to do with those leftovers? (Especially when you are only feeding a few.) Here’s where the hidden beauty of turkey breast comes in.

If you sincerely promise to eat nothing but salads for the next two days, don’t forget hot turkey sandwiches. Don’t know how to make gravy?**

Simmer slices of turkey in your gravy, heat up the mashed potatoes, place heated slices between two slices of bread, and pour gravy over the whole thing.

Another meal can be made of sliced turkey breast and your favorite salad stuffed into pita halves.  My favorite is a good Italian dressing***.

A South-western style of turkey breast is making fajitas with turkey, grated jack, or cheddar cheese, and after grilling place a salad of leafy greens, cilantro, halved cherry tomatoes, avocado,  and red onion with honey-lime dressing **** right on top of the fajitas.

There! Will you ever look at those frozen bags of turkey breast the same again?

** How to make gravy. First thing to do is throw away any bags of ‘gravy’ that may come in your turkey. I think it has more chemical than animal ingredients, and tastes awful. You could buy some jarred gravy, but I use the broth from cooking the turkey, and add a cup of chicken stock blended with 4 Tablespoons of flour. Cook, stirring, on top of stove. You can add more stock to thin gravy if needed. White dry wine is also good (think dry vermouth).

*** Good Italian dressing. I use the Good Seasons dry Italian dressing made with 1/3 cup of balsamic vinegar, 1 cup of olive oil, 4 Tablespoons each water and soy sauce (yes, I know soy sauce is NOT Italian, but try it)

**** Honey-Lime Dressing

Mix the following:

  • 1/4 teaspoon ginger
  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1/4 teaspoon lime zest

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What happens when a thirty-something woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.

Three parts love, two parts grit…the perfect recipe to save a family

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4 thoughts on “Elvy’s Praise of the Lowly Turkey Breast

  1. Turkey Breast – love ’em! So versatile, and way better than buying deli turkey, if you’ve got a craving for turkey sandwiches (who doesn’t?). Thanks for the additional suggestions and keep bringing us delicious dishes, Elvy!

  2. Glad you like my ideas Denise – the ‘Southwestern salad dressing’ is my effort to replicate the honey lime dressing they served at Chili’s, and it’s almost as good (I think).

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