Tantalizing Turkey

A southwestern rub, chimichurri sauce, organic peas and WVU apple cobbler exemplified fall comfort food at its' best!  The turkey and sauce recipes were inspired by Taste of the South Thanksgiving Issue.  I made my sauce in a portabella mushroom cap. 

Smoked Paprika-Rubbed Turkey Breast
(Serves 3)

8 oz. Turkey Breast Tenderloin
1 cup Low Sodium Poultry Broth

1 1/2  teaspoon Smoked Paprika
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
1 teaspoon Olive Oil
Mix spices and oil together in a small bowl.  Rub spice mixture over outer surfaces of turkey tenderloin.  Place in baking pan.  Pour broth around turkey.  Bake at 350 degrees F. for about 1/2 hour, or until center of turkey reaches 165 degrees F.  Serve with Chimichurri Sauce.

Chimichurri Sauce
(Serves 3)

1/2 cup Fresh Parsley
1 cup Spinach Arugala Mix
2 Garlic Cloves
1 teaspoon Canola Oil
1 Tablespoon Red Wine Vinegar
1/4 cup Fennel
Chop in food processor.  

1 Portabella Mushroom Cap
Stuff with Chimichurri Sauce.  Place in oven with turkey the last 15 minutes of baking.

Apple Cobbler
(Serves 6)

6 Fresh Apples, peeled, cored and sliced thinly
3 Tablespoon Sugar
2 Tablespoon Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Stuff in a 7 inch Springform Pan, sprayed with Pam.  Garnish with a few apple pastry cut outs.  Bake at 475 F.  for 10 minutes, then at 350 degrees F. for 30 minutes.