Tropical turkey and pineapple
skillet saute with onion, celery and water chestnuts.
Polynesian
Pineapple Turkey
- 2 pounds turkey cutlets,
thinly sliced
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons cold water
1 teaspoon soy sauce
1 cup chopped onion
3 tablespoons vegetable oil
1 cup sliced celery
1/4 cup sliced water chestnuts
1 (8-ounce) can pineapple chunks
- Dredge sliced turkey in
a mixture of cornstarch, salt, cold water, and soy sauce.
- In a skillet saute onions
in oil; add sliced celery, and sliced water chestnuts; cook for
2 minutes. Remove from the pan.
- Add sliced turkey with
oil to the skillet until brown.
- Return the vegetables;
add pineapple chunks (undrained). Simmer until thoroughly heated.
Makes 6 servings.
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