• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
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  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
481
Protein:
56g
Fat:
5g
Carbohydrates:
41g
Sodium:
669mg

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
TIP:  For a richer dish consider topping with your choice of a drizzle of olive oil, a sprinkling of grated cheese or some red pepper flakes.
  1. Cut turkey breast into 6-8 medallions.
  2. Mix paprika, cayenne, rosemary, oregano and basil together to make a seasoning mix.
  3. Season the turkey with salt and pepper, and half of the seasoning mix.
  4. Heat olive oil in a non-stick pan. Sear the medallions on both sides until browned.  Lower the heat and cook for an additional 5-7 minutes until the turkey is cooked through and no longer pink.  Remove from pan and set aside.
  5. Add the onions to the pan and sauté until lightly browned, 4-6 minutes. Add the garlic and cook an additional 2 minutes.
  6. Deglaze the pan with white wine.
  7. Add tomato puree, salt and pepper to taste and the remaining seasoning mix.
  8. Bring to a gentle simmer for 3-4 minutes until the flavours combine.
  9. Add the beans and kale. Stir until heated through and the kale is wilted.
  10. Toast the bread. Add 1 slice per plate.
  11. Top each slice of bread with a heap of the bean and kale mixture. Top with turkey.
  12. Serve!
 

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