Recipe from Delaney’s Grill
Delaney's Grill Maple Turkey with Winter Squash Risotto
Yields 4 servings
2 pounds turkey breast ,skinless
Olive oil
1 cup maple syrup
¼ cup whole grain mustard
Salt and pepper
Cut turkey breast into thin slices or medallions then pound out thin
Season with salt and pepper
Heat sautee pan with olive oil
Add turkey medallions and brown on each side 2-3 minutes on each side
Add the maple syrup and reduce the heat
Add the mustard and stir in
Cook 10-12 minutes until turkey is cooked fully
Serve over the risotto or any starch you prefer
Winter Squash Risotto
2 cups Arborio rice
4-6 cups warm chicken stock
½ large onion, minced
2 cups butternut squash, cooked and seasoned
½ cup heavy cream
Salt and pepper
Heat oil in pan add the onion sautee until translucent add rice and toast for one minute stirring often
Reduce the heat to mid-low
Add the stock to the rice one cup at a time ( may not need all the stock )
Cook the rice for 20-25 minuets until the rice is at desired tenderness however don’t over cook
Add the cream and cooked butternut. season with salt and pepper
May add more butternut if desired also nuts are dried fruit like cranberries or apricots