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Title: Turkey Tenderloins with Carmelized Onions
Categories: Entree Poultry
Yield: 6 Servings
| 1 | ts | Vegetable oil |
| 2 | Turkey breast tenderloins about 1 1/2 pounds | |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Dry white wine or chicken broth |
| 2 | tb | Margarine, butter or spread |
| 4 | lg | Onions, thinly sliced about 4 cups |
| 1 | tb | Brown sugar, packed |
| 1/2 | ts | Fresh thyme, chopped or 1/4t dried thyme leaves |
| 1/4 | ts | Pepper |
Heat 12-inch skillet over medium high heat. Sprinkle both sides of turkey with salt and 1/4 teaspoon of pepper. Cook turkey in oil about 5 minutes, turning once, until brown on both sides.
Pour wine or broth into skillet; reduce heat to low. Cover and simmer 30 to 40 minutes, or until juice of turkey is no longer pink when centers of thickest part are cut. Remove turkey from skillet; keep warm.
Melt margarine in skillet over medium-high heat. Cook onions in margarine 5 minutes, stirring frequently; reduce heat to medium. Stir in brown sugar, thyme and 1/4 teaspoon pepper. Cook 15 to 20 minutes, stirring occasionally, until onions are golden brown.
Slice turkey. Serve turkey with onions.
Source: Betty Crocker's New Cookbook. The Arizona Republic (5/15/96)
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com. From: Scooter previous next