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Barbecued Turkey Sandwich

We took classic barbecued pork and replaced the meat with turkey to create a family favorite that'll meet today's healthy eating guidelines. Serve the barbecued turkey on toasted English muffins, as we've done here, or use toasted hamburger buns or kaiser rolls.

Type: Low Fat, Poultry, Turkey
Courses: Main Course, Sandwiches
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozTurkey breast cutlets
1/4 teaspoon 1.3mlDried thyme
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 teaspoon 1.3mlSalt - (optional)
2 teaspoons 10mlNondiet tub-style margarine or butter
1 teaspoon 5mlOlive oil
1 teaspoon 5mlOnion - chopped (medium)
1 teaspoon 5mlGreen pepper - chopped (small)
1 teaspoon 5mlGarlic clove - minced (small)
1/2 cup 118mlKetchup
1/4 cup 59mlWater
1 tablespoon 15mlWorcestershire sauce
1/2 teaspoon 2.5mlSugar
1/8 teaspoon 0.6mlDry mustard
1   Ground cloves
4   English muffins - split and toasted

Recipe Instructions

Place each turkey cutlet between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet or the back of a large, heavy spoon to 1/4-inch thickness. Remove the turkey from the plastic and sprinkle with the thyme, black pepper and salt (if using).

Melt the margarine or butter in a large non-stick skillet over medium heat. Cook the turkey for 2 minutes per side, or until tender and cooked through. (Do not overcook.) Cover and set aside.

In a 4-cup glass measure, mix the oil, onions, green peppers and garlic. Cover with a piece of wax paper. Microwave on high power for a total of 3 to 4 minutes, or until the vegetables are almost tender; stop and stir after 2 minutes.

Stir in the ketchup, water, Worcestershire sauce, sugar, mustard and cloves. Cover and microwave for 2 to 3 minutes, or until the vegetables are tender.

Pour the sauce over the turkey in the skillet. Stir until the turkey is coated Spoon the turkey mixture over the English muffin halves.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 324; Fat: 4 grams (21% of calories); Cholesterol: 64 milligrams; Sodium: __ milligrams; Fiber (grams) 3.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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