Best Creamy Turkey Dijon Recipes

CREAMY DIJON TURKEY PASTA SALAD

Creamy Dijon Turkey Pasta Salad image

Enjoy a layered rotini Turkey Pasta Salad from My Food and Family. This recipe includes Spanish onions, peas, carrots and oven roasted turkey.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 9

Ingredients

3 cups multi-grain rotini pasta, cooked
1 Spanish onion, sliced
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast, chopped
1/2 cup MIRACLE WHIP Light Dressing
1/2 cup KRAFT Lite Ranch Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 cup halved grape tomatoes

Steps:

Layer first 4 ingredients in 3-qt. serving bowl.
Mix dressings and mustard until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
Refrigerate several hours or until chilled. Toss gently before serving.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

CREAMY TURKEY DIJON

Creamy Turkey Dijon image

Mustard, onion, and garlic add zest to this up scale version of an old favorite - turkey a la king. Serve it over noodles or fettuccine, and it becomes a classy pasta dish everyone will enjoy. From Better Homes and Gardens Cooking For Today Stir-Fries.

Provided by lazyme

Categories Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces turkey breast tenderloin steaks
2 tablespoons all-purpose flour
2 tablespoons dijon-style mustard
2 tablespoons dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half or 1 cup light cream
1 tablespoon cooking oil
1 garlic clove, minced
1 medium red bell peppers (1 cup) or 1 medium green bell pepper, cut into julienne strips (1 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 cups sliced fresh mushrooms
3/4 cup frozen peas, thawed
2 cups hot cooked noodles or 2 cups fettuccine
fresh whole mushroom (optional)
fresh basil sprig (optional)

Steps:

Rinse turkey and pat dry.
Cut into thin bite-size strips.
Set aside.
For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
Slowly stir in half-and-half or light cream till well mixed.
Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds.
Add sweet pepper and onions; stir-fry for 2 minutes.
Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
Remove vegetables from the wok.
Add turkey to the hot wok.
Stir-fry for 2 to 3 minutes or till no pink remains.
Push turkey from the center of the wok.
Stir sauce.
Add sauce to the center of the wok.
Cook and stir till thickened and bubbly.
Return cooked vegetables to the wok.
Add thawed peas.
Stir all ingredients together to coat with sauce.
Cook and stir for 1 to 2 minutes more or till heated through.
Serve immediately over hot cooked noodles or fettuccine.
Garnish with whole mushrooms and fresh basil, if desired.
Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.