Turkey Breast with Butternut Squash
INGREDIENTS
- 24 - 4 oz. boneless turkey breast cutlets
- 24 sheets parchment paper
- 1/4 cup butter, softened
- salt and pepper to taste
- 24 1/2" slice of Wisconsin Fontina cheese
- 1 1/2 cups leeks, julienned
- 1 1/2 cups onions, julienned
- 3 cups butternut squash, diced and blanched
- 2 Tbs. basil, chiffonade
- 1 1/4 lb. wild mushrooms, julienned
- 1/2 cup garlic, roasted
- 3 cups vegetable broth
Method: 1. Preheat oven to 450° F.
2. Fold parchment papers separately and cut each into a half heart, then open fold to get a whole heart. Brush each with a teaspoon of butter.
3. Pound each cutlet slightly to tenderize and season with salt and pepper. Place one cutlet on half side buttered parchment paper, top with one slice cheese, followed by leeks, onions, butternut squash, basil, mushrooms, roasted garlic and vegetable broth. Season vegetables with salt and pepper.
4. Fold the other half over turkey and vegetables and fold edges tightly. Secure ends to prevent steam form escaping. Follow this with the other pieces of turkey.
5. Place filled parchment bags on cookie sheet and bake in preheated oven for 25 minutes or until packages puff out.
6. Remove from oven and carefully cut packages to release hot steam. Place on dinner plates and serve.
24 Servings
| North Dakota Turkey Federation May, 2003 This site is maintained by the North Dakota Dept of Agriculture |
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