ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Dijon with Garden Vegetables

Yield 8 servings


  • 2 pounds turkey tenderloins
  • 1 large red bell pepper
  • 6 green onions
  • 4 garlic cloves
  • 3 medium-size yellow squash
  • 3 medium zucchini
  • 4 ears corn
  • 1 1/4 cups Italian-seasoned breadcrumbs
  • 1/2 cup minced walnuts
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1/2 cup walnut oil, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh chives

How to Make It

  1. Cut turkey into 1/2-inch-thick slices. Cut bell pepper into 1/4-inch strips; slice green onions, and mince garlic. Coarsely chop squash and zucchini; cut corn from cob.

  2. Combine breadcrumbs and walnuts in a shallow dish.

  3. Whisk together eggs and mustard. Dip turkey into egg mixture, and dredge in breadcrumb mixture; set aside.

  4. Saute bell pepper, green onions, and garlic in 2 tablespoons oil in a large skillet over medium-high heat 2 minutes. Add squash, zucchini, and corn; saute 5 minutes. Stir in salt, pepper, and chives; transfer to a serving dish, and keep warm.

  5. Wipe skillet clean with a paper towel. Heat 2 tablespoons oil in skillet over medium-high heat; add one-third of turkey, and cook 3 minutes on each side or until golden. Drain. Repeat procedure twice with remaining turkey and oil. Serve over vegetables.

  6. * See "From Our Kitchen" on page 158 for the recipe.