TALLAHASSEE, Fla. (WCTV) – With Thanksgiving fast approaching, Keiser University’s Chef James Taylor joined our Lanetra Bennett and Madison Glaser in the kitchen to show them how to make a Mediterranean Turkey.
If you want to make this at home, you can check out the recipe below.
Ingredients:
- 2lbs – Turkey Tenderloin, Boneless, Skinelss, Diced
- 2 cups – Honey Golden Potatoes, Diced
- 2 cups – Zucchini, Diced
- 2 cups – Red Onion, Thin Sliced
- 2 cups- Cherry Tomatoes, Whole
- 2 cups – Mixed Bell Peppers, Diced
- 2 cups – Kalamata Olives, Pitted
- 1 cup – Pepperoncini Peppers, Sliced
- 12 cloves – Garlic, Peeled, Smashed
- 1/4 cup – Mint, Fresh, Chopped
- To Taste – Mediterranean Seasoning Blend
- To Taste – Sea Salt, Fine
- To Taste – Black Pepper, Fine
- As Needed – Grape Seed Oil
- Optional – Feta Cheese Crumbles
Directions:
- Preheat oven to 425 degrees F.
- In a small bowl, place the diced turkey. Salt and pepper to taste. Add grapeseed oil to coat. Mix well and set aside.
- In a large bowl, combine the potatoes, zucchini, onion, tomatoes, bell peppers, olives, pepperoncini, and mint. Season to taste with mediterranean seasoning, salt and pepper. Add grapeseed oil to coat. Mix well and set aside.
- On a large parchment lined sheet pan, distribute the vegetable mix evenly in a single layer. Then place the turkey evenly within the vegetable mixture.
- Place a damp sheet of parchment paper of the sheet tray and place in oven to bake 25-30 minutes until done.
- Remove from oven and rest for 5 mins then serve.
- Optional: Add feta cheese crumbles to top before serving for added flavor and balance.
To keep up with the latest news as it develops, follow WCTV on Facebook, Instagram, YouTube, Nextdoor and X (Twitter).…