Turkey Tenderloins Perfect For Turning Small Portions Into Traditional Entree

You aren’t going to escape it. Sometime during this season you’ll go cold turkey - or hot, or even grilled. It’s the entree of the moment.

Singles and twosomes used to depend on the kindness of friends for their turkey scraps, but now you can buy what you want. What’s more, the individual portions are suited to smaller households. You can choose from among sliced, raw turkey breast meat, wings, drumsticks or tenderloins, which come from the breast.

You can prepare a classic Christmas entree by roasting a drumstick in place of the whole bird. Arrange it on a platter with lemon- and butter-glazed Brussels sprouts and boiled new potatoes. The turkey package will have roasting directions.

However, if you want to elevate the traditional dish, start with a tenderloin. The delicate white meat is best simmered in a robust sauce, not served plain.

A sweet-tangy mixture of olives, garlic, tomato puree and brown sugar packs plenty of flavor. It is excellent served over Lemon-Parsley Rice or even spaghetti. The only thing you may miss is fighting over the wishbone.

Turkey with Olives over Lemon-Parsley Rice

Lemon-Parsley Rice (recipe follows)

2 tablespoons olive oil

1 garlic clove, minced

1 small onion, diced

1 small turkey tenderloin

2 tablespoons red wine vinegar

1/2 teaspoon Spanish paprika

1/2 teaspoon salt

Freshly ground white pepper

2/3 cup tomato puree

1/4 cup each black and green olives, preferably packed in herbs

1/2 to 1 tablespoon brown sugar

1 tablespoon minced Italian parsley

Prepare Lemon-Parsley Rice. While it cooks, make the turkey.

Heat oil in large skillet. Add garlic and onion and saute until tender, about 10 minutes.

Remove tendon from turkey. Cut turkey into 1/2 - by 1-inch strips. Add to skillet and brown, stirring frequently.

Deglaze skillet with vinegar. Stir in paprika, salt and pepper to taste. Stir in tomato puree. Add black and green olives and simmer 5 minutes. Taste.

Add 1/2 to 1 tablespoon brown sugar. Flavor should be sweet-sour, but subtle. Simmer, uncovered, 10 minutes. Add minced parsley.

To serve, spoon rice onto 2 plates and top with turkey, olives and sauce. Serve immediately.

Yield: 2 servings.

Lemon-Parsley Rice

3/4 cup converted rice

1-1/2 cups chicken broth

1 teaspoon grated lemon peel

1 bay leaf

1/2 teaspoon salt

1 teaspoon minced Italian parsley

Combine rice, broth, lemon peel, bay leaf and salt in medium pan. Stir. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and broth absorbed, about 20 minutes.

Remove bay leaf. Stir in parsley. Stir gently and serve with turkey.