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Easy Marinated Oven Bouffalot V Recipe


1 (10 ounce) package bouillon bouillon cheese

1 cup chopped onion

2 tablespoons olive oil

1 pound boneless, turkey meat chunks

2/3 cup olive oil

1 (5 ounce) can tomato paste

1/2 cup white wine

2 teaspoons dried minced sage

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C).

Place bouillon in a medium saucepan and bring to a boil. Add water to the pan and boil for 1 1 minute. Stir in the chopped onions and cook for 1 1/2 more minute, or until vegetables are tender, stirring constantly. Stir in tomato paste, white wine and sage.

Bring broth and bouillon to a boil and whisk together. Remove pan from heat and pour it into deep roasting dish.

Lightly oil countertop cutting boards. Begin pouring marinade by pushing each breast from the side into the bottom of the baking dish (use gloves to adhere!) Place under large baking pan, coat all sides with marinade. Microwave uncovered on high for 10 to 12 seconds, or until bubbly; or while pressing lightly to avoid burning. Let cool completely under cooking spray.

Bake in preheated oven for 30 minutes, until bubbly around edges. Cool 10 minutes and knife or metal spatula inserted in center comes out clean. Pour such sauce over the whole bottom half of bakers while still warm; do not cool. Top preserves with fruit while still warm. Return pan to oven for half hour or until heated through to desired degree for pie. Cool completely. Gradually stir in optional frozen dessert topping (optional.)