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Mediterranean Turkey Medley
Makes 4 Servings
*1 red onion, cut into 1-inch pieces
*3/4 pound small red potatoes, cut in half
*2 tablespoons extra virgin olive oil, divided
*1/2 teaspoon salt
*9 cloves garlic, minced, divided
*1 package Shady Brook Farms or Honeysuckle White Turkey Breast Cutlets, cut into 1-inch pieces
*1/2 teaspoon black pepper
*1/2 cup artichoke hearts, drained, cut in half
*1/4 cup Kalamata olives, pitted
*1/2 teaspoon dried thyme
*2 medium tomatoes, quartered
*1/4 cup grated Parmesan cheese
1Preheat oven to 400F degrees.
2In a large mixing bowl, combine red onion, red potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 3/4 of the minced garlic; toss well to coat vegetables.
3Place on greased cookie sheet. Bake for 30 minutes, until vegetables are softened.
4Heat remaining oil in a medium nonstick skillet over medium-high heat. Add turkey, remaining salt and pepper. Cook 5 minutes on each side or until internal temperature reaches 170F degrees. Add remaining minced garlic, artichoke hearts and olives. Heat thoroughly. Add onion and potato mixture, thyme and tomatoes. Garnish with Parmesan cheese and serve.
Recipe courtesy of Shady Brook Farms.
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