Ingredients
Your items have been added.
Directions
- For the Turketta, sear in a hot pan on all sides, then roast in a 325°F oven for 55-65 minutes or until an internal temperature of 165°F is achieved. Brush with 2 tablespoons of melted butter, cover with foil and let rest.
- For the rice pilaf, follow the directions on the box and reserve hot.
- For the meuniere sauce, in a pot or wide pan reduce 3 cups of Worcestershire sauce with 1 sprig of rosemary until it has reached a syrup consistency. Add the chicken demi and reduce on a low simmer until sauce consistency. Season to taste with salt and pepper and add 2 tablespoons of butter to soften and emulsify the sauce strain. Reserve hot.
- For the asparagus, thaw the asparagus and pat dry, season with salt and pepper. Sauté with 2 tablespoons of butter for 2-3 minutes, reserve hot.
- For the plate, place a spoon of the wild rice pilaf, place the asparagus next to the rice, put the sliced Turketta on the plate and last drizzle with the Meuniere sauce.
Ingredient availability varies by location*
Chef Notes
The Turketta is an item that can be used for carving stations and catering all year long. When cold makes a great carver sandwich.
