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 Turkey Cutlets with Roasted Peppers & Mozzarella Recipe | MyRecipes
butter, turkey breast, red bell pepper, chicken stock, olive oil, sage, pepper, salt, mozzarella cheese, madeira, fortified wine
Instructions Checklist Step 1 Preheat broiler. Advertisement Step 2 Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. ...
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|  Mahogany Turkey Breast with Vegetable Gravy Recipe | MyRecipes
turkey breast, chicken stock, dry sherry, cooking spray, pepper, carrot, onion, celery, soy sauce, salt, molasses, madeira, flour
The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan dr...
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 Stuffed Roast Turkey - Ww Points = 3 Recipe - Food.com
pepper, turkey, salt, madeira, water
This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332120 and Recipe #332016, each pos...
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| Mahogany Madeira Roast Turkey Recipe - Food.com
butter, cornstarch, oil, lemon, turkey, worcestershire sauce, soy sauce, madeira, water
A delicious Southern Thanksgiving recipe - a family favorite! The turkey roasts to a delicious mahogany color - and the leftover carcass makes THE best soup stock! Southern Living November 1991
Servin...
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|  Turkey Tenderloins with Madeira Gravy Recipe | MyRecipes
butter, oil, thyme, pepper, shallot, garlic, turkey, red wine vinegar, salt, sherry, madeira, flour
Learn how to make Turkey Tenderloins with Madeira Gravy. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Instructions Checklist Step 1 Stir together first 4 ingredients...
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| Roast Turkey with Madeira Gravy Recipe | SparkRecipes
chicken stock, cornstarch, olive oil, thyme, rosemary, pepper, parsley, carrot, shallot, onion, celery, hen, turkey, salt, madeira, white wine, ice
The original turkey recipe was from Eating Well Magazine's November/December 1996 issue and full of flavor. My husband and I have updated it through the years to add brining and to change the roas...
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