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Glaze turns turkey into everyday delight

Thursday, October 17, 2002

By Nancy Anderson, Post-Gazette Staff Writer

When "Betty Crocker's Quick & Easy Cookbook" -- recipes taking 30 minutes or less -- turned up in the morning mail at the Food desk, we thought it might be a good source for Countdown to Dinner.


Well, yes and no. While the recipes can be made in 30 minutes or less, many exceed our six-ingredients-or- fewer rule and are thus unusable. But not all.

Glancing through, our eyes fell on Orange- and Ginger-Glazed Turkey Tenderloins. It had five ingredients and sounded like a winner.

Turkey is one meat that has been underrepresented in Countdown (only three entrees in four years). Maybe it's because, outside of Thanksgiving, we tend to think of the big bird as fit only for turkey burgers.

However, in many supermarkets, turkeys are carved and packaged in usable pieces that can easily be worked into everyday menus.

Turkey tenderloins -- found in the meat case with other turkey cuts -- certainly fit that category. With a gingery orange sauce to add extra flavor, we found this to be a savory, oh-so-easy alternative to chicken.

Rice is a natural accompaniment, along with a green vegetable or salad. But we were hungry for angel hair pasta, lightly tossed with olive oil and garlic.

Orange and Ginger-Glazed Turkey Tenderloins

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds turkey breast tenderloins
  • 1/3 cup orange marmalade (we used Smucker's low- sugar)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce

Heat oil in a 10-inch skillet over medium heat. Cook turkey about 5 minutes (ours took 3) until brown on one side; turn over.

Put marmalade, ginger and Worcestershire in a measuring cup and microwave for 45 seconds. Stir to mix well and pour over turkey. Reduce heat to low, cover and simmer 15 to 20 minutes or until turkey is no longer pink in the center.

Slice and place on serving dish. Spoon sauce over before serving.

Adapted from "Betty Crocker's Quick & Easy Cookbook"

Nancy Anderson can be reached at nanderson@post-gazette.com or 412-263-3549.

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