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Turkey Tishabee
Sent in by C. Crawford Williams.

~ 1 skinless wild turkey breast
~ 2 cloves garlic, minced
~ 1/2 cup fresh sliced mushrooms
~ 1/2 cup thin sliced red bell pepper
~ 2 green onions, chopped
~ salt and pepper
~ 1/2 cup sun-dried tomatoes packed in oil, drained (save oil)
~ 4 tbsp oil from tomatoes
~ 1 1/2 cups Tawny port wine
~ 1 1/2 cups whipping cream
~ 1 can diced water chestnuts
~ 10oz. fettuccini

Slice turkey breast in half laterally so you have two large, thin, flat fillets.

Slice each fillet into 1/8” thin strips. Cut across the grain for tenderness.

In a large skillet, add the oil and heat. Add the garlic, mushrooms, bell pepper, onions, salt and pepper to taste and sauté lightly. Remove while bell pepper is semi-crispy.

Heat the oil quickly and sauté the turkey. Leave some pink. Don’t overcook!

Remove the turkey. Pour in the wine, cream and tomatoes.

Boil slowly until reduced by half. Large shiny bubbles will appear on surface.

While mixture is reducing, cook the fettuccini in salted water until done. Drain.

Place the meat, sautéed veggies and water chestnuts into mixture. Bring to a quick boil.

Serve immediately over hot pasta with a spinach or Greek salad on the side.


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