Turkey Tropicale
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
turkey
cut into pieces |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
brown sugar
|
*
|
| ⅓ | cup |
orange juice
|
|
| ¼ | cup |
rum
golden |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 4 | each |
bananas
halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
turkey
cut into pieces |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
brown sugar
|
*
|
| 79 | ml |
orange juice
|
|
| 59 | ml |
rum
golden |
*
|
| 15 | ml |
cornstarch
|
|
| 4 | each |
bananas
halved |
|
Directions
Coat turkey pieces with coating mix.
Arrange in a single layer in a 8 inch baking dish .
Bake uncovered at 400℉ (200℃) for 40 minutes.
In a medium skillet, melt butter. Add sugar, stirring constantly until melted.
Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture.
Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes).
Add bananas and cook until heated through (about 1 minute).
Place baked turkey on serving plate; pour banana sauce over turkey and serve.
