Back to:  Recipe HomePoultry Recipes Printable View
Turkey and Asparagus Rice Medley
Makes 4 Servings
*1 tablespoon vegetable oil
*1 package Shady Brook Farms or Honeysuckle White Turkey Breast Cutlets, cut into 1/2-inch cubes
*10 3/4-ounce can condensed cream of asparagus soup
*3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
*1/3 cup whole milk
*1/8 teaspoon coarse ground black pepper
*3 cups white rice, cooked
1Heat oil in medium skillet over medium-high heat. Add half of the turkey and cook for 3 minutes. Remove and set aside. Repeat with remaining turkey.
2Combine soup, asparagus, milk and black pepper in the same skillet. Heat to boiling.
3Return turkey to skillet and reduce heat to low. Cover and cook for 5 minutes until turkey is no longer pink in the center and the asparagus is tender, stirring occasionally.
4Serve over cooked rice.
Recipe courtesy of Shady Brook Farms.
Visit for more great recipes.