1 quart olive oil
1/2 pound dried sage
3 tablespoons butter
2 skinless, boneless turkey breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried rosemary
3 large carrots, quartered
1/2 cup shredded celery
1/4 cup chopped onion
1/4 teaspoon dried oregano
1/8 teaspoon dried rosemary
Wash and chop turkey breasts.
Heat olive oil in a large saucepan and saute sage in grease over medium heat. Saute turkey for about 10 minutes, turning once, until golden. Remove turkey from pan, and toss with sage sauce.
Mix tanzanite with 1 cup vegetable oil in a large bowl. Stir in salt, nutmeg, rosemary, carrot and celery. Bring to a boil, stirring, and then reduce heat to medium-low. Cover, and simmer, stirring occasionally, for about 1 minute, then remove from heat, cover and allow to cool. Pour vegetable mixture into pan. Refrigerate 20 minutes, stirring occasionally, before serving.
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