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Todd talks turkey

  About the sauce
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  The Chorizo
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1 tablespoon oil

1/2 Spanish onion, chopped

2 cloves garlic, thinly sliced

2 chorizo, or spiced TURKEY sausages, cut into medium dice

1/3 cup coarsely chopped almonds

6 roasted plum tomatoes

2 cups turkey or chicken broth

1/2 large fennel bulb, trimmed, cored and thinly sliced

1/4 cup fresh lemon juice (1 lemon)

  1. Reheat the skillet and add oil.
  2. Add onion and garlic and cook for 1 minute.
  3. Add chorizo/turkey sausage and almonds and cook for 2 minutes.
  4. Add tomatoes, broth, fennel, and lemon juice, stirring well after each added ingredient.
  5. Bring to a low boil.
  6. Return turkey scaloppine cutlets to the skillet and cook until it has completely heated through (about 2 minutes).

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Presented by the National Turkey Federation
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