Turkey Cottage Pie And Bacon-pecan Brussels Sprouts


1 (12-ounce) applewood-smoked turkey breast tenderloin
1/4 teaspoon black pepper
1 tablespoon canola oil
4 ounces pre-sliced baby portabella mushrooms (rinsed)
2 (10.75-ounce) cans condensed golden mushroom soup
1/2 teaspoon Italian seasoning
1 (14.5-ounce) can unsalted green beans (drained)
1 (24-ounce) package refrigerated country-style mashed potatoes
4 ounces Dubliner Irish (or sharp Cheddar) cheese

1 pound fresh Brussels sprouts (rinsed)
4 slices bacon
1 shallot (rinsed)
1/2 cup pecan pieces
1 tablespoon sugar
2 tablespoons white vinegar
1/4 teaspoon kosher salt

3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi)
3–5 sprigs fresh cilantro (rinsed)
1 shallot (rinsed and peeled)
2 tablespoons honey
1 lime (rinsed)
1 head Bibb lettuce (rinsed)
3 (6-ounce) boxes frozen mini crab cakes (thawed)
2 tablespoons butter
3 tablespoons rémoulade sauce


Turkey Cottage Pie And Bacon-Pecan Brussels Sprouts

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