Turkey and Walnuts En Papillote
- Yield 4 servings
- Prep 15 mins
- Cook 30 mins
The French technique of baking food in parchment paper (en papillote) keeps food moist and aromatic. Oven-roasted sweet potato wedges and a bowl of whole-berry cranberry sauce are perfect side dishes
- 1/4 cup Dijon mustard
- 1/8 cup finely chopped California walnuts
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1/4 teaspoon pepper
- 4 -- turkey cutlets (about 4 ounces each), all visible fat removed
- 2 -- leeks (white part only), cut crosswise into thin slices
- 1 medium zucchini, cut crosswise into ¼-inch slices
- 1 medium yellow squash, cut crosswise into ¼-inch slices
- 1/4 cup coarsely chopped walnuts or walnut halves
- 2 teaspoons grated lemon zest
- Preheat the oven to 375F.
- In a small bowl, stir together the mustard, 1/8 cup walnuts, rosemary, sage, and pepper. Set aside.
- Fold four 12 ´15-inch sheets of parchment paper in half crosswise. Cut each piece into a heart shape, trimming close to the edges to use as much of the parchment as possible. (You can use aluminum foil if you prefer and leave it as rectangles.) Lay the hearts on a flat surface, such as a cutting board
- For each package, place a turkey cutlet on one side of the parchment heart. Brush the top of the cutlet with the mustard-walnut mixture. Arrange a quarter of the leeks on each cutlet. Arrange the zucchini and yellow squash on the leeks. Sprinkle each serving with 1 tablespoon chopped walnuts and ½ teaspoon lemon zest. Fold the other half of the parchment over the mixture. To seal, starting at the round end, roll the parchment edges together about ¼ inch toward the center. Continue around the package to the bottom, twisting the point to close. (If using foil, assemble as directed and fold the edges over, crimping them to seal.) Place the packages in a nonstick baking pan.
- Bake for 25 to 30 minutes, or until the turkey is cooked through and the vegetables are tender. (If using foil, bake at 400F for 25 to 30 minutes.
- Using tongs or a spatula, transfer the packages to plates. Be careful when opening the packages, as the steam will be hot.
Cook’s Tip: For a beautiful presentation, use a crinkle-edged garnishing tool to cut the zucchini and yellow squash into wavy slices. After baking, place each package on a pretty plate and cut an “X” in the top to release the enticing aroma and showcase the contents.