Savoury Vegetable & Turkey Medley

Name: Savoury Vegetable & Turkey Medley
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 1 cup (250 mL) yellow zucchini thinly sliced; 1 cup (250 mL) green zucchini thinly sliced; 1 red bell pepper julienned; 1 onion thinly sliced; 1/4 cup (60 mL) chopped sundried tomatoes in oil; 3 garlic cloves minced; 2 tsp (10 mL) oregano leaves; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) paprika; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) red wine vinegar; of cayenne pepper; 2 cups (500 mL) turkey or cooked chicken cut in bite-size pieces; Salt to taste; 3 cups (750 mL) couscous or rice cooked; 1/4 cup (60 mL) pine nuts toasted

A great way to use up your leftover holiday turkey, or use a cooked roast chicken from the deli.

Cooking: 20 min

Yields 4 servings

Ingredients

2 tbsp (30 mL) butter
1 cup (250 mL) yellow zucchini thinly sliced
1 cup (250 mL) green zucchini thinly sliced
1 red bell pepper julienned
1 onion thinly sliced
1/4 cup (60 mL) chopped sundried tomatoes in oil
3 garlic cloves minced
2 tsp (10 mL) oregano leaves
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) paprika
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) red wine vinegar
of cayenne pepper
2 cups (500 mL) turkey or cooked chicken cut in bite-size pieces
Salt to taste
3 cups (750 mL) couscous or rice cooked
1/4 cup (60 mL) pine nuts toasted

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Preparation

Heat butter in large skillet over medium heat. Add vegetables, sundried tomatoes, garlic, herbs and spices; stirring until vegetables are just tender about 10 min.

Stir in cream, vinegar and cayenne pepper; bring to boil. Simmer uncovered, stirring occasionally until cream thickens slightly about 10 min. Stir in turkey and salt; heat through.

Serve over couscous or rice, sprinkled with pine nuts.