Turkey Normandy Recipes

Steps:

• Wash and dry turkey breast, and slice on the diagonal into 1/4-inch-thick slices.
• Heat oil in nonstick skillet until it is medium hot.
• Saute turkey breast slices until they are brown on both sides.
• Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
• Add the apples and the brandy to the turkey; cover, and cook about 3 minutes, until the apples are tender.
• Stir in the sour cream and pepper, and cook just until the sour cream is heated.
• Wash, dry and chop parsley, and sprinkle it over turkey to serve.

Steps:

• In a large skillet, heat the oil over moderate heat. Cook the turkey until no longer pink. Drain and transfer to a plate.
• Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned.
• Remove the pan from the heat and add the apple juice or brandy. Return the pan to the heat and cook until the liquid has evaporated. Add broth to the pan along with the sage. Bring to a boil. Reduce heat to a simmer, return the turkey to the pan and cook for 5-7 minutes or until heated through.
• In a small bowl, whisk together the sour cream and the flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until thickened.

Steps:

• In large skillet, over low heat, place tenderloin, onion, celery, peppercorns, salt and enough water to cover turkey. Cover skillet and poach tenderloin 15 minutes or until no longer pink in center. Remove tenderloin from liquid.
• In small saucepan, over medium heat, cook apple, orange juice, cran- berry sauce and marmalade until apples are tender, but still hold their shape.
• To serve, spoon sauce over hot tenderloin.

Steps:

• Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• Add chicken, seal bag and shake to coat.
• Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
• Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• Return chicken to the skillet.
• Add apple juice mixture and bay leaf.
• Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• Discard bay leaf.
• Remove skillet from heat and stir in sour cream.
• Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• Wipe the skillet clean.
• Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• Arrange apple rings on platter next to chicken mixture and serve.