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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Turkey Asparagus Felix Recipe

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This recipe for Turkey Asparagus Felix is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 (2-3 oz. each) sliced turkey breast or pork tenderloin
2 tsps. olive oil
16 spears asparagus
¼ c. water
Salt to taste
12 cooked, shelled crab legs or imitation crab legs
Lemon Tarragon Sauce

Directions:
Directions:
Sauté turkey in olive oil until juices run clear. Add asparagus to boiling salted water and steam, covered, about 2 minutes or until barely tender; drain. Place sauteéd tarkey slice on plate, place 3 crab legs on each and top with 4 cooked asparagus spears. Spoon 2 to 3 tbsp. sauce on each serving. Makes 4 servings.

Lemon Tarragon Sauce:
1. Combine 2 tbsp. flour, ⅛ tsp. salt and dash pepper in small saucepan. Gradually add ¾ c. chicken broth and stir until smooth. Cook and stir until mixture boils and thickens.
2. Add ¼ c. lowfat dairy sour cream, 1 tsp. each Dijon-style mustard and lemon juice and ½ tsp. crushed tarragon; cook and stir 2 minutes or until thoroughly heated. Makes about ¾ c.

Serving Tip:
Serve with wild rice, garnished with sprig of tarragon.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Broccoli can be used instead of asparagus.

 

 

 

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