Source: dLife

Flavored turkey patties wrapped in a buttermilk biscuit and baked.

Servings

8 oz turkey breast tenderloin, raw (Extra lean)
2 fresh plum tomatoes , finely chopped
0.25 cup minced onion
2 tbsp fresh chopped celery , minced
1 Chile Peppers, jalapeno, whole , seeded and minced
1 medium garlic cloves , minced
0.5 tsp curry powder
0.25 tsp ground ginger
0.25 tsp thyme, leaves, ground , crushed, dried
0.25 tsp salt
1 pinch black pepper
1 tsp cornstarch
1 tbsp cold water (or Sherry)
0.25 cup fat free reduced sodium chicken broth
5 Biscuit, buttermilk, low fat, prepared from refrigerated dough, 2 1/4" (1 6-ounce can)

1 Preheat oven to 400 degrees Fahrenheit.
2 Cook the turkey in a nonstick skillet over medium-high heat until browned and crumbly. Stir frequently.
3 Mix in the tomatoes, onion, celery, jalapeño, garlic, curry powder, ginger, thyme, salt, and pepper. Cook until almost all of the liquid has evaporated. Stir continuously.
4 Combine the cornstarch, sherry, and broth then mix into the skillet. Cook for approximately 3 minutes, stirring constantly. Turn the heat off to allow the mixture to cool.
5 Lightly flour a cutting board. Set the biscuits on the prepared cutting board and roll into 5-inch circles.
6 Pour 1/4 cup of the turkey mixture onto each patty then compress them with the back part of a spoon. Using a small amount of water, brush the outside edge of the patties.
7 Fold the patties in half to cover the turkey mixture and press the edges to seal. Once completely sealed, crease the edges with a fork.
8 Set the patties on a baking sheet and bake for about 12 to 14 minutes.