TURKEY CUTLETS WITH PEAR-PECAN STUFFING
1/2 cup minced celery
1/4 cup minced shallots
2 tsp. olive oil
2 tbsp. chopped pecans
1 cup diced pears
1/2 cup whole wheat bread crumbs
3/4 tsp. thyme
1/8 tsp. allspice
1/4 cup chicken stock
1 lb. turkey cutlets
1/4 cup pear juice
2 tbsp. snipped chives (for garnish)
2 tbsp. minced parsley (for garnish)
In a large no-stick frying pan, saute the celery and shallots in the oil until soft, about 4 minutes. Stir in the pecans and toast for 1 minute. Remove from the heat.
Add the pears, bread crumbs, thyme, allspice and 1 tablespoon of stock; set aside.
Place the cutlets between sheets of waxed paper or plastic wrap and pound to an even thickness (about 1/3 to 1/2 inch) with a mallet. Divide the stuffing among the cutlets, mounding it in the center of each. Carefully roll up each cutlet to enclose stuffing (if necessary; tie with string or use skewers).
Coat a 9 x 9-inch baking dish with no-stick spray. Add the cutlets. Lightly mist the top of each with no-stick spray.
In a cup, combine the remaining 3 tablespoons stock and the pear juice. Spoon over the cutlets. Cover the dish tightly with foil.
Bake at 350 degrees F for 20 minutes. Remove the foil. Bake, basting occasionally, for 10 to 15 minutes, or until lightly browned.
Sprinkle with the chives and parsley.
Makes 4 servings
From: Recipelink.com
Source: Old magazine recipe clipping, source unknown, not dated |