Almond-crusted Turkey With Wild Rice And Baby Vegetables


1 cup sliced almonds
1 egg (or 1/4 cup egg substitute)
1 tablespoon flour
1/2 teaspoon seasoned salt
large zip-top bag
1 lb turkey cutlets (or tenderloins)
2 tablespoons butter
1/4 cup white wine
1/2 cup chicken broth
1 tablespoon diced pimientos (drained)
2 teaspoons dried parsley flakes

1 (16-ounce) bag frozen baby bean blend (green/yellow beans, carrots)
1 cup water
1 tablespoon butter
1 (6.2-ounce) box 5-minute long grain/wild rice

1 (20-ounce) package refrigerated mashed potatoes
1 tablespoon butter
1 tablespoon horseradish
2 tablespoons sour cream


Almond-Crusted Turkey With Wild Rice And Baby Vegetables

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