BOISE, Idaho — Chef Lou’s turkey steak guacamole
Ingredients for turkey ranchero sauce:
2 cups turkey gravy
1 tablespoon chile powder
1 tablespoon cumin
1 teaspoon granulated garlic
1 cup chile sauce
1 tablespoon chopped cilantro
Couple dashes tabasco
Bring all ingredients to a boil in a medium saucepan. Keep warm until ready to use.
Ingredients for turkey prep:
16 oz. Leftover (cooked) turkey- white or dark meat
3 eggs whipped with 2 tablespoons water
1 cup breadcrumbs mixed with 2 tablespoons minced cilantro
¼ cup avocado oil (or other oil)
1 cup guacamole
½ cup chopped walnuts or pecans
Sour cream, optional
Dip the turkey slices in the whipped eggs, then coat with breadcrumbs until you can’t see any exposed turkey. Lay on a plate.
In a large skillet, heat oil. When hot, lay the turkey slices in the pan and cook until browned, turning once. (This won’t take long, and remember your turkey is already cooked!)
Remove turkey steaks from pan and set aside-Keep warm.
To Serve. Ladle 2/3 cup ranchero sauce on plate. Lay turkey steaks on top of ranchero sauce.
Top with guacamole, chopped nuts, and sour cream (optional).
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