I wanted NO turkey leftovers this Thanksgiving so we did a hot oil fondue. It was very tasty! I just cubed some boneless skinless turkey tenderloin about 3/4 inch. To prep the potatoes I washed and scrubbed tiny red potatoes, quartered them and then steamed them until they were just tender. When it came time for dinner we skewered the meat on the fondue forks and cooked it in the oil for about 2 - 3 minutes. Drain for a minute on paper towels. Same with the potatoes-- and sprinkle with Kosher salt.
This was a fun non-traditional Thanksgiving lunch. I did still do some raw veggies, corn, cranberry, rolls and pies. See the roll recipe on the other recipe blog.
No comments:
Post a Comment