Brenda Sabot-Lion from Warren, Pennsylvania sends us this out-of-the-ordinary meal that's perfect for cool nights with family, friends or company. With cinnamon and brown sugar, it's slightly sweet, and the toasted walnuts add a wonderful toasty-nutty crunch.
- 1-1/4 pounds turkey breast tenderloins
- 1 tablespoon butter
- 1 cup unsweetened apple juice
- 1 medium apple, sliced
- 1 tablespoon brown sugar
- 2 teaspoons chicken bouillon granules
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup chopped walnuts, toasted
- In a large skillet, brown turkey in butter. Add the apple juice, apple, brown sugar, bouillon, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 170°.
- Using a slotted spoon, remove turkey and apple slices to a serving platter; keep warm.
- Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over turkey and apple. Sprinkle with walnuts. Yield: 5 servings.
Originally published as Autumn Turkey Tenderloins in Simple & Delicious September/October 2007, p25
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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