Raspberry Glazed Turkey Saute Recipe

Prep 20 minutes Cooking Time 15 minutes serves 4

 Ingredients

 5 Green onions

 1/3 Cup Red raspberry jam
 3 Tablespoons Raspberry wine vinegar
 1 Tablespoon Dijon Mustard
 ½ Teaspoon, grated Orange peel
 ¾ Teaspoon Dried tarragon
 8 Ounce, dried Fettuccine
 1  teaspoon olive oil or Vegetable oil
2 turkey breast tenderloins (about 1 lb./455 g total), cut into 1/4- by 2-inch (6-mm by 5-cm) strips
1 Cup Raspberries or Orange slices chopped
 Tarragon sprigs  optimal

Directions

 1. Trim and discard ends of onions. Cut onions into 2-inch (5-cm) lengths; then cut each piece lengthwise into slivers. Set aside. In a small bowl, stir together jam, vinegar, mustard, orange peel, and chopped tarragon; set aside.

2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook fet-tuccine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions.

3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add turkey and 1 tablespoon (15 ml) water Stir-fry just until turkey is no longer pink in center; cut to test (about 2 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove turkey from pan with a slotted spoon and keep warm. Discard drippings from pan; wipe pan clean (be careful; pan is hot).

4. Add jam mixture to pan and bring to a boil over medium-high heat; then boil, stirring, just until jam is melted and sauce is smooth (about 1 minute). Remove from heat and stir in turkey and onions.

5. Drain pasta well and divide among 4 warm individual rimmed plates or shallow bowls; top with turkey mixture. Sprinkle each with raspberries and garnish with tarragon sprigs

I used turkey thighs.  I steamed them and then I took the meat off the bone.  We couldn’t find breast tenderloins.