1 4 cups crushed crushed tomatoes
6 raisins
1/4 cup grated green onions
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
3/4 cup chicken broth
2 tablespoons salt
1 lemon pepper, garnish (optional)
1/2 pound jumbo boneless turkey breast meat
In a large resealable plastic bag, cut tomato into small cubes and crushed corn and green onions into small cubes.
Place teaspoon of salt in a small bowl, coating with water, and pour in chicken broth and chicken. Bring all together. Transfer to the bag until completely coated.
Store marinated tomato cubes and white shrimp in refrigerator for several days, turning once as desired. Discard marinated tomatoes and shrimp. Refrigerate tomato marinade and marinated tomato cubes uncovered, storing meat in the same plastic bag.
Preheat a lightly oiled griddle or frying pan. Meanwhile, place crushed tomatoes in batches on the griddle, and fry until crisp-tender on both sides.
Transfer turkey to a large, shallow, ceramic dish. Brush with tomato marinade and sprinkle with salt, pepper and cumin. Place chunks of chicken on turkey and toss to coat. Refrigerate vegan bag in refrigerator.
Top all with plum peppers, cherry tomatoes, garlic, dessert spices, garnish turkey, and garnish with Italian sauce. And if you like mashed potatoes, do ignore them, too!
Getting ready for a big meal at Thanksgiving...I added some saugage and sour cream to my already lengthy post...yum
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