MARINATED TURKEY & WISCONSIN POTATO SKEWERS
Wisconsin potato growers like to dig the first of the new red potato crop for their Fourth of July celebrations—the sweet, fresh taste and vibrant red color convey the spirit of the holiday. Chances are, you won’t be digging your own, but you can enjoy the season’s new potatoes in this lively dish, on firecracker-esque skewers!
Yield: 4 main dish servings
• 12 to 16 Wisconsin new potatoes such as German Butterball, Sierra Gold or Molli cut into halves or 1-inch pieces
• 1, 10-oz. Turkey tenderloin, cut into 1-inch pieces
• ½ cup Prepared herbed vinaigrette or oil-and-vinegar-based salad dressing
• 1 medium Sweet green pepper, cut into 1-inch pieces
• 1 large Sweet yellow pepper, cut into 1-inch pieces
1) In covered medium-large saucepan, cook Wisconsin potatoes in small amount of boiling water for 12 to 14 minutes or until nearly tender. Drain and cool.
2) Place turkey and cooled Wisconsin potato pieces in large resealable plastic bag set inside a bowl. Pour vinaigrette over pieces in plastic bag; seal bag. Turn to coat turkey and Wisconsin potato pieces.
3) Marinate in refrigerator for 2 hours, turning bag occasionally. During the last 30 minutes of marinating, soak wooden skewers in water.
4) Drain turkey and Wisconsin potato pieces, reserving the marinade.
5) Using the soaked skewers, thread alternating pieces of turkey, Wisconsin potato pieces, sweet green and yellow pepper pieces, leaving about ¼ inch between each piece.
6) On uncovered grill, grill skewers over medium-hot coals for 5 minutes, brushing often with reserved marinade. Turn, grill 5 to 7 minutes more or until turkey pieces are tender and no longer pink inside. Discard any unused marinade at the end of grilling.
Wisconsin Potato & Vegetable Growers Association