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Turkey and Walnuts En Papillote

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

1/4cup Dijon mustard
1/8cup finely chopped California walnuts
1tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
1tablespoon chopped fresh sage or 1 teaspoon dried
1/4teaspoon pepper
4-- turkey cutlets (about 4 ounces each), all visible fat removed
2-- leeks (white part only), cut crosswise into thin slices
1medium zucchini, cut crosswise into ¼-inch slices
1medium yellow squash, cut crosswise into ¼-inch slices
1/4cup coarsely chopped walnuts or walnut halves
2teaspoons grated lemon zest

Instructions

  1. Preheat the oven to 375F.
  2. In a small bowl, stir together the mustard, 1/8 cup walnuts, rosemary, sage, and pepper. Set aside.
  3. 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
  4. 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.
  5. 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.
  6. 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. 

 

This recipe is brought to you by the American Heart Association’s free Simple Solutions program for women, sponsored by the California Walnut Commission. Recipe copyright 2003 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.This recipe is brought to you by the American Heart Association’s free Simple Solutions program for women, sponsored by the California Walnut Commission. Recipe copyright 2003 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.

Nutritional Info *per serving

  • Calories 250
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 1g
  • Cholesterol 45mg
  • Sodium 480mg
  • Potassium 390mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 4g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 6%
  • Iron 20%
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