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–+ servings

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Canadian
Servings 6 people

Ingredients
  

  • 2 cups leftover cooked turkey meat
  • 1 500 gr tube pre-made polenta
  • 2 tbsp olive oil
  • 3 cups assorted mushrooms
  • 1 cup cherry tomatoes
  • 12 medium sized basil leaves
  • Salt and pepper to taste

Dressing:

  • 3 tbsp sundried tomato pesto
  • 2 tbsp greek yogurt
  • 1 tbsp water

Instructions
 

  • Slice polenta into 3/4 inch rounds. Heat 1 tbsp olive oil in a skillet and sear polenta over medium heat until gently browned. Remove from the pan.
  • Heat 1 tbsp olive oil over medium heat. Sauté mushrooms until lightly browned, 6-8 minutes. Season with salt and pepper to taste. Remove from pan.
  • Add tomatoes to the skillet. Sear over high heat for 3-5 minutes.
  • Lower heat. Add turkey and cook until gently warmed, add the mushrooms and mix until warm, 1-2 minutes.

For the dressing, mix together sundried tomato pesto, yogurt and water using a fork.

  • To serve, plate each dish with 2-3 polenta cakes. Top with mushrooms, turkey and tomatoes.
  • Drizzle with sundried tomato dressing and sprinkle with fresh basil.
  • Serve immediately.

Notes

TIP: This dish makes a fabulous lunch the next day. You can also replace the polenta with rice or pasta.
Keyword mushrooms,, one-skillet turkey, polenta cakes,, sun-dried tomato dressing
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