Moroccan Turkey Pavés - Butterball Foodservice
Moroccan Turkey Pavés

Moroccan Turkey Pavés

  • SERVING SIZE 1 plate
  • PREP TIME 15 mins.
  • TOTAL TIME 25 mins.

Spices are the secret to rich flavor, and that’s the case with this Moroccan-inspired dining adventure. Apricots and toasted almonds add depth and color to make an enticing sandwich. Serve on rye bread or a fresh pita as part of your lunch menu.

Ingredients

 

TURKEY PAVES

1 tsp.

Ras el hanout

1 tbsp.

Extra-virgin olive oil

3 oz.

Fennel, very thin julienne

1 ½ oz.

Red onion, very thin julienne

--

Fennel fronds, to garnish

 

PRESERVED LEMON RELISH

Yield: 2 cups 

8 oz.

Preserved lemon, seeds removed, finely diced

2 oz.

Red onion, minced

½ cup

Extra-virgin olive oil

¼ cup

Lemon juice

1 tbsp.

Whole grain mustard, or more to taste

--

Freshly ground black pepper, to taste

Directions

 

TO PREPARE THE TURKEY PAVES:

1. Toss the turkey with the ras el hanout, coating both sides. Set aside until needed.

2. Set a medium, nonstick skillet over high heat and add half the olive oil. Sauté fennel and onion until wilted and lightly browned. Arrange on a plate. Add remaining olive oil and the turkey to the pan. Sauté until very brown and crispy on the edges. Arrange turkey on top of fennel and onion.

3. Spoon preserved lemon relish over the turkey, or serve it alongside. Garnish with fennel fronds and serve.

 

TO PREPARE THE PRESERVED LEMON RELISH:

1. In a medium bowl, stir all ingredients together.

2. Set aside.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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