- 2 pounds cooked turkey breast meat, cubed
- 2 zucchini, sliced
- 12 leaves fresh sage, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons dry vermouth
- 1 tablespoon lemon juice
- 1 dash salt
- 1 dash lemon pepper
- 4 tablespoons Parmesan cheese
- 4 tablespoons pine nuts, toasted
- Saute the zucchini, sage and garlic in the olive oil over medium heat. Cook for about 3 minutes. Add the turkey, vermouth, lemon juice, salt and lemon pepper. Stir well. Loosely cover and cook for 2 or 3 minutes, stirring occasionally.
- Put turkey in a serving dish and garnish with the Parmesan cheese and toasted pine nuts.