Not Just Lunchmeat and Thanksgiving

Growing up, I don’t recall having turkey except in two situations. The first, of course, was a full roast turkey. This was not only every Thanksgiving, but sometimes mid-year as well. The other time, lunchmeat. I think having cuts of turkey available to be bought in the grocery store did not come about until the 80’s or 90’s.

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I’m sure glad they did. This was a delicious dish.

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The recipe calls for a tenderloin to be turned into a couple of cutlets. I should have just bout the cutlets.

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The onions and peppers.

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Turkey getting a sear.

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All together.

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The sauce is perfect!

Sweet and Spicy Turkey Skillet

Prep Time: 0 min | Cook Time: 35 minutes | Makes: 4 (Scaled)


  • 16-ounce whole turkey tenderloin(s)
  • 1/2 cup apple juice
  • 4 tablespoons bottled hoisin sauce
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon salt
  • Dash ground red pepper
  • 1 cup red, green, and/or yellow sweet pepper cut into thin bite-size strips
  • 2 small onion(s), cut into thin wedges
  • 2 tablespon cooking oil
  • 6 tablespoons cold water
  • 2 teaspoon cornstarch
  • 2 small apple(s) or pear(s), peeled (if desired), cored, and cut into wedges


1. Cut each turkey tenderloin in half horizontally to form two 1/2-inch steaks; set aside. In a small bowl stir together apple juice, hoisin sauce, ginger, salt, and ground red pepper; set aside.

2. In a large nonstick skillet cook sweet pepper strips and onion wedges in hot oil over medium-high heat for 4 to 5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to oil in skillet. Cook about 4 minutes or until brown, turning once.

3. Return cooked vegetables to skillet. Add apple juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until turkey is done (170 degree F).

4. Using a slotted spoon, transfer turkey and vegetables to a serving platter, reserving liquid in skillet. Cover and keep warm.

5. Combine water and cornstarch; add to liquid in skillet. Cook and stir until thickened and bubbly. Add apple. Cook, covered, about 3 minutes more or just until apple is slightly softened. Spoon apple mixture over turkey and vegetables. Makes 2 servings.


Tags: , , , , , , , , , , , ,

Categories: Fruit 2, kosher, Low Carb, Recipes, Turkey

Author:The Ranting Chef

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2 Comments on “Not Just Lunchmeat and Thanksgiving”

  1. July 14, 2013 at 11:51 am #

    Reblogged this on My Meals are on Wheels.


  2. Tasty Eats
    July 14, 2013 at 1:03 pm #

    I too use Turkey not just for Thanksgiving. I usually roast the breast in the oven, but this one looks great and I sure will give it a try. Love the idea of the caramelized onions and peppers, and the addition of Hoisin sauce. Thanks for sharing. 🙂


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