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
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.