| Marinade |
| 1/4 Cup toasted sesame oil |
| 2 Teaspoons rice wine vinegar |
| 1 Teaspoon low sodium soy sauce |
| 1 Tablespoon light brown sugar, packed |
| 1 Teaspoon fresh gingerroot, peeled and grated |
| 1/2 Pound MESQUITE SMOKED TURKEY BREAST, deli sliced |
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- Mix the oil, vinegar, soy sauce, sugar and ginger together in a bowl.
- Cut the turkey slices into strips, about 1-inch wide by 3/4-inch long.
- Add the turkey breast strips to the marinade and stir to coat all surfaces. Cover and marinate in the refrigerator for about one hour.
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| Assembly and Service |
| 2 Small cans whole water chestnuts, drained well |
| 32 Toothpicks, soaked in cold water for 15 minutes |
| As needed fresh herbs |
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- Preheat oven to 400 degrees F. Remove turkey from marinade and drain. Discard marinade.
- Wrap each water chestnut with a strip of turkey, securing with a toothpick.
- Bake the rumaki on a lightly oiled baking sheet for 10-12 minutes, until turkey is slightly crisp and brown.
- Garnish with fresh herbs.
- Serve warm.
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