I’m always looking for something a little bit new and different to make for dinner. This last week I found some beautiful turkey tenders on sale and decided they would make a perfect dinner. Now, before we go on, just a note on turkey tenders. Both turkey and chicken tenders are cut from below the breast piece on the animal and there is a large tendon that runs through the cut. This tendon never softens in cooking and can be really chewy and unpleasant. Sometimes you can get away with leaving all but the head of the tendon in chicken tenders because they are smaller, but in a turkey tender you really need to remove the whole thing. The easiest way to do so is to insert a knife right next to the tendon, facing the tendon and pull down, separating the meat from the tendon. It takes some practice, but if you leave the tendon in it’ll be a weird chewy spot right in the center of a lovely piece of turkey.
Anyway…that said…once I had my tenders prepped I did a quick pan fry and topped with a sauce based on our Cornaby’s Raspberry Jalapeno sauce. The sauce was a perfect base as it gave some nice sweetness and kick to my mixture which went with the turkey wonderfully. This same sauce could be used on chicken, and could easily be used as a grill sauce! As well this is a gluten free sauce, so serve up with your favorite vegetables and rice or beans and you’re set for a gluten free feast!
Raspberry Jalapeno Turkey Tenders
1-2 Tbl butter or olive oil
1-2 pounds trimmed turkey tenders
1/2 cup Cornaby’s Raspberry Jalapeno cooking sauce
1 Tbl ketchup
2 tsp mustard
1 tsp Worchestershire sauce
1 tsp Ultra Gel – as needed
salt and pepper to taste
1/2 tsp garlic powder (opt)
In a small bowl combine all ingredients except for tenders and allow to sit for flavors to meld. This could be made well ahead of time and kept in the refrigerator if you like.
Cook tenders in a non-stick skillet or on a grill. When you turn them for the first time, brush with sauce. Flip and brush again until desired doneness and flavor is reached. At the end I put a little scoop of sauce on each tender and covered for 2 minutes then served with rice and green beans.