Friday, December 16, 2016

Mulled Turkey

An aromatic blend of spices-cumin, coriander, cinnamon and fennel-adorn this turkey tenderloin.  Combined with twice baked potatoes and Gruyere, our supper culminated a "Happy Friday". The recipes both were inspired by Food Network Magazine.  The 1/2 pound turkey tenderloin cooked in just over an hour in a counter-top "slow" cooker (on high).  The medium local potatoes baked in a toaster oven in less than an hour and, once stuffed, browned in about 15 minutes.

Mulled Turkey

(Serves 2-3)

Mix spices together.  Dip turkey into spices, pressing mixture against the breast.  Place spice rubbed tenderloin on a shallow rack inside a slow cooker.  Drape with garlic and shallots.
1-.58 pound turkey tenderloin
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 garlic clove
2 tablespoon shallots, diced

Place broth and lemon in bottom of crock pot.  Cook on high for 1 hour.
3/4 cup low sodium chicken broth
1/2 lemon cut in wedges

Brush turkey with a vinegar/mustard blend.  Continue baking until turkey interior reaches 165 F.
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard

Slice with electric knife.  Garnish with Cranberry Chutney.
Have a great weekend!

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