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Honey-Mustard Turkey Cutlets & Potatoes

May/June 2008

Your rating: None Average: 4.2 (62 votes)

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.


Honey-Mustard Turkey Cutlets & Potatoes Recipe

4 Reviews for Honey-Mustard Turkey Cutlets & Potatoes

11/13/2013
Anonymous
good flavor, some adjustment to cooking methods

Sliced leeks burn at such high roasting temperatures. I put vegetables and meat in a pyrex baking dish which I covered with foil. I added a little water to the mustard/honey sauce and made sure cutlets and potatoes had plenty of it. I then covered the dish with foil so the potatoes and cutlets would cook without drying out.

nutritious and unusual
Comments (1)

No comments

Anonymous wrote 22 weeks 4 days ago

In my comments for this

In my comments for this recipe, I forgot to indicate that I put everything in a pyrex dish after the leeks and potatoes had their first roast in an open pan.

11/13/2013
Anonymous
good flavor, some adjustment to cooking methods

Sliced leeks burn at such high roasting temperatures. I put vegetables and meat in a pyrex baking dish which I covered with foil. I added a little water to the mustard/honey sauce and made sure cutlets and potatoes had plenty of it. I then covered the dish with foil so the potatoes and cutlets would cook without drying out.

nutritious and unusual
Comments
02/26/2013

If using chix tenders double cooking time to 0 min. Begin Turk cook w/ pots.

Comments
02/21/2012
Anonymous
FULL OF FLAVOR

No adjustments needed!

Easy to make, fast, delicious and healthy!
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