1 cup dry white wine
1 cup water
4 skinless, boneless turkey breast tenderloins
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 slices mozzarella cheese
1 teaspoon garlic powder
1 teaspoon dried basil
salt and pepper to taste
1 (10 ounce) can whole kernel corn, drained
1 tablespoon olive oil
Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet over medium heat, saute the wine and water for 5 to 10 minutes, or until the wine has reduced by 1/2.
In a medium bowl, mix the corn, olive oil, onion, celery and mozzarella cheese.
Heat the garlic powder and basil; whisk the mixture into the mixture. Season the mixture with salt and pepper. If the mixture is too thick, add more oil.
Pour about 12 cups of the corn, olive oil, onion mixture into the bottom of a large bowl. Pour in about half the water, half the water, and the remaining corn. Spoon the corn mixture over the corn, then sprinkle with the remaining 1/2 cup of water. Pour the sauce over the corn.
Bake in the preheated oven 20 minutes, or until the meat is cooked and no longer pink inside.