Happy Holidays everyone!
No post on Monday of course, but I’ll probably post next week on Wednesday and Friday. Today was my first official day of vacation and I’m off until the new year. Yesterday was supposed to be my first day of vacation but I ended up heading into the office and working for the majority of it!
Luckily though my boss was awesome about it and let me not count it as a vacation day and instead transfer over to 2013.
My goal is to have long days of doing absolutely nothing but my mind’s already racing thinking of all the little things that need to get done; Aerogarden planting, bi-monthly bill paying/budgeting, meal planning, blog reading, photo editing, gift wrapping (i.e. I still have to get a few gifts eep!), ugh!
Fingers crossed I actually get to enjoy a day R & R!
But let’s turn to the topic at hand so I have a good reason to procrastinate and not do those chores for a little while longer, namely this tasty almond crusted turkey.
Pro tip on the turkey tenderloin though, next time I’d cut it into 4 pieces and pound it thinly to really get an awesome crust going. I was in a bit of a rush when I made it and didn’t and then at dinner time wished I had.
To top it off, a quick gravy is made and then spiked with more almonds that’s then poured over the turkey. On the side I rounded it out with some roasted garlic mashed potatoes and some frozen broccoli and had dinner on the table in 30 minutes.
- 1 – 1 ¼ lb turkey tenderloin, cut into 4 pieces and pounded until ¼ inch thick
- ¼ cup whole wheat panko bread crumbs
- 1 tsp poultry seasoning
- ½ tsp each garlic powder and salt
- ¼ tsp smoked paprika
- 1 1/2 Tbsp olive oil
- ¼ cup dry sherry
- 4 tsp white whole wheat flour
- 1 cup chicken stock
- 1 Tbsp unsalted butter
- 1/3 cup + ¼ cup slivered almonds, divided
- In a small skillet, toast ¼ cup slivered almonds over medium heat until lightly browned and toasted. Set aside.
- In a mini chop, combine remaining 1/3 cup almonds and ¼ cup whole wheat panko, process until finely ground. Place almond/breadcrumb mixture in a shallow plate. Combine poultry seasoning, garlic powder, salt, and smoked paprika in a small bowl, and then sprinkle evenly over turkey. Crust turkey in crumb mixture and set aside.
- Heat olive oil over medium high heat. Place turkey in pan and cook for 3 minutes or until nicely browned. Flip and cook another 2 - 3 minutes or until done. Remove to a plate and set aside.
- Whisk together dry sherry and flour. Pour chicken stock into pan and deglaze, scraping bottom to loosen brown bits. Whisk in sherry/flour mixture. Add in butter and toasted almonds and continue to cook another 2 – 3 minutes or until slightly thickened. Serve sauce with turkey.