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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Turkey breast slices or chicken breasts-cut into thin strips-can be substituted for tenderloin strips. Ingredients:
2 tablespoons cornstarch |
1 cup chicken broth |
1/2 cup sweet white wine |
1/2 cup cranberry juice |
1 teaspoon rubbed sage |
1/4 teaspoon salt |
1 package (20 ounces) turkey breast tenderloins, cut into thin strips |
1 cup thinly sliced onion |
2 tablespoons olive oil |
3 medium pears, peeled and sliced |
1/2 cup chopped walnuts |
1/2 cup dried cranberries |
2 tablespoons minced fresh parsley |
hot cooked long grain and wild rice mix, optional |
Directions:
1. In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside. In a large skillet, saute turkey and onion in oil for 10-12 minutes or until meat is no longer pink.
2. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pears, walnuts, cranberries and parsley; cover and cook for 3 minutes or until heated through. Serve with rice if desired. Yield: 6 servings.
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