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Yield: 4


• 1/2 teaspoon low-sodium chicken bouillon granules
• 2 tablespoons boiling water
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon fresh gingerroot, peeled and minced
• 1 garlic clove, minced
• 2 pounds Turkey Breast Cutlets, cut into 1-inch strips
• 8  9-inches long metal skewers
• 1/2 pound fresh whole mushrooms, cleaned
• 1/2 Large sweet red bell pepper, seeded & cut into 1-inch cubes
• 1/2 Large green bell pepper, seeded & cut into 1-inch cubes


1) In small bowl, dissolve bouillon in boiling water.

2) In large, self-closing plastic bag, combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain and discard marinade.

3) On skewers, weave turkey strips around mushrooms and red and green pepper cubes.

4) Preheat charcoal grill for direct-heat cooking OR preheat broiler. Grill or broil turkey skewers (4 inches from the heat source) for 4 to 5 minutes per side or until turkey is no longer pink and is cooked through.

Nutrition Facts
Calories 291; Total Fat 4g; Cholesterol 141mg; Sodium 457mg; Total Carbohydrate 6g; Protein 55g

Recipe by The National Turkey Federation


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