Sep 26, 2006
We liked this dish a lot. For one thing, it was surprisingly moist. But that had a lot to do with the type of ground turkey we used, it had a 15% fat level. We eat a lot of ground turkey here, no beef ever, because of intolerance issues. So, we certainly know of the 99% fat free turkey products. But they tend to taste like balsa wood, frankly. Pure protein always does. If you think about it, boneless, skinless breasts (chicken or turkey) are not the stuff of a simple sauté. You have to add something, even if it’s only cheese or gravy. In fact for this dish, I’d have added about a ½ cup of grated cheese if it were built on the fat free type of turkey. We didn’t fiddle much with the recipe at all. Made it just as is. Came out very well, and the sauce is nice. It did have a vinegar flavor, though. My wife thought that just made it sweeter, but I was very aware of it. I do like balsamic vinegar, so that was OK with me. Instead of prepared Dijon Mustard we used Colman’s Mustard (the powder stuff that comes in those mustard yellow tins). It did very well, but be warned, this is not your grandma’s mustard. This stuff is spicy hot, much too hot if you’re not into spicy heat at all.
—MikePhx
