Turkey Fillet with Blueberry Walnut Sauce
This simple, yet elegant dish is ready in about 20 minutes. Serve with wild rice and green beans or your choice of steamed vegetables. Fresh blackberries can be substituted for the blueberries.
2 large oranges
3 tablespoons packed brown sugar
Pinch of ground cinnamon
2 whole cloves
Pinch freshly ground nutmeg
2 1/2 cups blueberries
2/3 cup California Walnut halves
2 tablespoons vegetable oil
1 tablespoon butter
6 turkey cutlets or boneless, skinless chicken breast halves
Salt and ground black pepper, to taste
California Walnut halves, for garnish
- Finely grate peel of one orange. Squeeze juice from oranges. In medium saucepan, combine orange juice and peel, sugar, cinnamon, cloves and nutmeg. Stir over high heat until sugar dissolves; stir in blueberries. Simmer for 8 to 10 minutes, stirring constantly, until slightly thickened. Remove from stove and remove whole cloves; stir in walnuts.
- Heat oil and butter in skillet over medium heat. Add turkey and cook on both sides for 6 to 8 minutes or until golden. Season with salt and pepper.
- To serve, spoon sauce over turkey and garnish with additional walnut halves, if desired.
Makes 6 servings.
Recipe provided courtesy California Walnuts.