Got an hour and a pan? Then you've got turkey dinner.
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1 (12-ounce) turkey tenderloin, pounded to 1/2-inch thick
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
4 to 5 sage leaves
1 small (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
1/2 cup fresh or frozen cranberries
2 cups cubed cornbread or bakery muffin of your choice
1 ounce (1/4 cup) diced pancetta
2 cups trimmed and sliced Brussels sprouts
Salt, as desired
Pepper, as desired
Chop vegetables, cornbread, and pancetta; set each aside.
Sprinkle both sides of turkey evenly with poultry seasoning and 1/4 teaspoon salt.
Heat 12-inch nonstick skillet over medium-high. Add 2 tablespoons butter; melt until sizzling. Add turkey and sage leaves. Sage is done when it darkens and edges begin to curl; remove sage to paper towel-lined plate. Cook turkey 4-5 minutes on each side, or until dark golden brown and cooked through. Remove turkey to serving plate; tent with aluminum foil. Don't wipe out pan.
Melt 1 tablespoon butter in same pan. Add onion, celery, and cranberries. Salt and pepper as desired. Cook 4-5 minutes or until onions and celery are softened and cranberries begin to deflate. Add cornbread, stirring occasionally, until cornbread begins to toast. Remove to another serving plate.
Melt final tablespoon of butter in same pan. Add pancetta; stir. Add Brussels sprouts; stir. Salt and pepper as desired. Cook, stirring occasionally, 4-5 minutes or until Brussels sprouts begin to color and soften.
To serve, carve turkey and layer over stuffing and sprouts. Garnish with fried sage leaves.