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Lemon Wild Turkey
1 pound skinless, boneless wild turkey breasts, cut in 1 inch strips
1 tablespoon olive oil
2/3 cup dried orzo
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/2 cup drained, pitted kalamata olives (optional)
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Preheat oven to 400 degrees. In a 4-quart Dutch oven brown wild turkey in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, the can of broth, lemon wedges, lemon juice, add olives if desired. Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F). Serve in shallow bowls with additional broth, if desired. Top with snipped oregano. Makes 4 servings.
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