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Turkey Pear Skillet

 Turkey Pear Skillet
Turkey breast slices or chicken breasts--cut into thin strips--can be substituted for tenderloin strips.
6 ServingsPrep: 10 min. Cook: 25 min.

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

  • 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.
  • 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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Turkey Pear Skillet (continued)

Nutritional Facts: 1 cup (calculated without rice) equals 328 calories, 12 g fat (1 g saturated fat), 46 mg cholesterol, 307 mg sodium, 30 g carbohydrate, 3 g fiber, 25 g protein.