Chimichurri, a versatile cilantro and parsley-basedsauce from Argentina, goes well with grilled foods like theseturkey breast tenderloins.
Recipe: Turkey Chimichurri
1 cup cilantro leaves
1 cup Italian parsley leaves
1/3 cup olive oil plus extra for grilling
3 cloves garlic
1 tablespoon dried oregano
1 teaspoon red wine vinegar
Salt and black pepper
1 package (about 1 pound) Honeysuckle White® Turkey BreastTenderloins
2 ears corn on the cob, shucked and boiled until tender
1 pound small red potatoes, boiled until tender and cut in half
Makes 4 servings.
Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.
Happy Thanksgiving Day! _!Feliz Dia de Accion de Gracias!If the Turkey Chimichurri recipe was useful and interesting, you can share it with your friends or leave a comment.