{"id":3973,"date":"2010-04-04T06:45:12","date_gmt":"2010-04-04T13:45:12","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3973"},"modified":"2010-06-01T19:57:30","modified_gmt":"2010-06-02T02:57:30","slug":"cherry-turkey-saute","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3973","title":{"rendered":"Cherry Turkey Saut\u00c3\u00a9"},"content":{"rendered":"

12 oz. boneless, skinless turkey breast, cut into 2 x 1\/2 x 1\/2-inch strips<\/span><\/p>\n

1 tsp. chopped fresh rosemary leaves<\/span><\/p>\n

1\/2 tsp. salt<\/span><\/p>\n

1\/8 tsp. ground black pepper<\/span><\/p>\n

1 T. vegetable oil<\/span><\/p>\n

1 C. each diagonally sliced celery and thin julienne carrots<\/span><\/p>\n

1-1\/2 C. pitted fresh sweet Northwest cherries<\/span><\/p>\n

3 C. warm cooked brown rice<\/span><\/p>\n

*1\/4 tsp. crushed dried rosemary may be substituted.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/span><\/p>\n

Season turkey with rosemary, salt and pepper. Heat oil in wok or large skillet. Add turkey; saut\u00c3\u00a9 until no longer pink. Remove turkey from wok. Saut\u00c3\u00a9 vegetables until crisp-tender. Return turkey to wok; add cherries and saut? only until thoroughly heated. Serve on cooked brown rice.\u00c2\u00a0 <\/span>Saucy version: If sauce is desired, combine 1\/4 C. chicken broth (or 3 T. water and 1 T. dry white wine) and 1 tsp. cornstarch; add to above recipe with cherries. Saut\u00c3\u00a9 until sauce thickens and coats ingredients.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

12 oz. boneless, skinless turkey breast, cut into 2 x 1\/2 x 1\/2-inch strips 1 tsp. chopped fresh rosemary leaves 1\/2 tsp. salt 1\/8 tsp. ground black pepper 1 T. vegetable oil 1 C. each diagonally sliced celery and thin julienne carrots 1-1\/2 C. pitted fresh sweet Northwest cherries 3 C. warm cooked brown rice *1\/4 tsp. crushed dried rosemary may be substituted. \u00c2\u00a0 Season turkey with rosemary, salt and pepper. Heat oil in wok or large skillet. Add turkey;…<\/p>\n

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