I enjoy turkey just as much as chicken and it’s always a nice change from the chicken grind. But it can be very dry if overcooked. Here’s a recipe that comes out moist and delicious! Lots of flavor and very easy to make if you can find turkey breast fillets. If not, use chicken breasts, remove the tenderloin and pound out the breasts to about 1/2 thickness. Serves 4.
4 turkey breast fillets or 4 chicken breasts pounded to 1/2 inch*
Preheat oven to 425 degree and spray a large baking dish with non-stick spray. The fillets or breasts should fit comfortably in the dish without touching. Salt and pepper the meat and set aside. In a small bowl mix:
1 cup gluten-free bread crumbs
1/3 cup dairy-free parmesan cheese, grated (Follow Your Heart makes a great one)
4 tablespoons olive or avocado oil (or vegan margarine or butter melted)
1 heaping teaspoon minced garlic
1 teaspoon dried thyme (or 2 teaspoons fresh minced thyme)
2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)
1/2 teaspoon Herbamare (or sea salt)
1/8 teaspoon ground pepper
Mix to combine making sure all the bread crumbs are moistened. Spread evenly over the fillets or breasts. Bake for about 20-25 minutes until the fillets are 160 degrees and the crumbs are well browned. Serve with a sauce:
1 cup chicken or turkey stock
1/2 cup non-dairy milk of choice (NOT soy)
whites of 3 scallions diced
2 teaspoons spicy mustard
Whisk mustard into the stock mixture and heat in a saucepan over medium heat. When hot add a slurry made with:
2 tablespoons gluten-free all purpose flour
1/3 cup non-dairy milk
Whisk the slurry into the stock mixture and continue whisking until it thickens, about 2 minutes.
Be sure to put the sauce UNDER the fillets so that the crumb mixture stays crunchy. Garnish with the greens from the scallions.
*If the turkey fillets are too thin (want about 1/2 inch thickness), stack several, I think I actually had to stack 3 in one case. If the turkey is too thin, it will get dried out before the topping browns.