Turkey Dijon with Garden Vegetables



8 servings

Recipe from

Southern Living


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


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.

Combine breadcrumbs and walnuts in a shallow dish.

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

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.

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.

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