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Stuffed Carrots Recipe


1 pound carrots, peeled and cut into 4 wedges

1 cup vegetable oil

1 (10 ounce) package sliced deli-style turkey breast slices

1/2 cup diced onion

1 1/2 cup all-purpose flour

1 cup crushed saltine crackers

3 tablespoons butter


Preheat grill to medium heat.

Lightly grease an 8x8 inch pan.

Place carrots on prepared pan and brush lightly with oil. In a small bowl, divide half of the oil and juice into a separate small bowl. Stir in the diced turkey, onion and flour. Place on top of carrots; continue to brush with remaining oil and juice. Sprinkle cracker crumbs over Turkey. Brush lightly with butter.

Lightly oil grill grate.

Arrange the remaining half of the oil and juice on top of the carrot, then pat sides and bottom with a wooden skewer. Grill turkey breast slices on grill for about 8 minutes per side, or broil for about 5 minutes per side, turning once, until golden brown. Remove from grill, transfer to prepared pan, and pinky topping is golden.