I like turkey and sweet potatoes. This recipe is a great twist to turkey.


1 Serving


6 ounces turkey breast tenderloin
3 whole sage leaves
1/4 teaspoon fresh chopped thyme
Pinch of salt
Pinch of black pepper
1/4 cup olive oil
1/4 cup flour (seasoned with salt & pepper)
3 cups fresh baby spinach
1 Tbsp. minced shallots
1 minced garlic clove
Au Jus
1/4 cup chicken or turkey stock
2 Tbsp. maple syrup
Pinch of salt
Pinch of black pepper
2 Tbsp. minced shallots
2 tsp. unsalted butter
4 ounces prepared Sweet Potato Fries


Turkey – place a layer of plastic on a cutting board.  On top of the plastic place the turkey breast topped with the fresh herbs, salt and pepper.  Cover with another sheet of plastic wrap.  Pound gently to flatten the turkey breast and incorporate the herbs into the turkey.  Heat a sauté pan to medium-high; add olive oil.  Dredge turkey in flour, shaking off excess.  Sauté on both sides until just cooked through.  Set aside and keep warm

In a separate pan, sauté shallots and garlic for 2 minutes.  Add spinach and sauté for an additional minute.  Place this mixture in the center of a serving plate and keep warm.

In the pan the turkey was cooked in add in the shallots to sweat them.  Add in herbs and stock; reduce by half.  Add in maple syrup and butter; heat to a boil and then shut the heat off.

While the au jus is reducing, prepare the Sweet Potato Fries according to package directions.  Place them across the spinach mixture.

Place the turkey breast on the side of the Sweet Potato fries, drizzle with au jus and serve.

Source: Lamb Weston