Turkey Breast in Parchment with Squash and Wild Mushrooms

Culinary Setting
Cooking Style
Boneless Breast



12 1/2-Inch Slices Fontina cheese

1-1/2 c butternut squash, diced, blanched

3/4 c onion, julienned

1/4 c garlic, roasted

1-1/2 c turkey broth

3 c wild mushrooms, julienned

3/4 c leeks, julienned

1 tbsp basil, chiffonade

2 tbsp butter, softened

12 Sheets parchment paper

Salt, to taste

Pepper, to taste


Preheat oven to 450 degrees F.

Fold parchment papers separately and cut each into a half heart, then open fold to get a whole heart. Brush each with half a teaspoon of butter.

Pound turkey cutlets slightly to tenderize. Season with salt and pepper.

Place one turkey cutlet on half side of buttered parchment paper, top with Fontina cheese, leeks, onion, butternut squash, basil, mushrooms, roasted garlic and broth.

Season vegetables with salt and paper.

Fold the other half of parchment over turkey and vegetables and fold edges tightly. Secure ends to prevent steam from escaping.

Repeat with remaining cutlets.

Place filled parchment bundles on sheet pans and bake in preheated oven for 25 minutes or until packages puff out and turkey is no longer pink.

Remove from heat and carefully cut packages to release hot steam.

Nutrition Facts

Total Calories 270

Calories from Fat 100

Total Fat 11 g

% Daily Total Fat 17

Saturated Fat 5 g

% Daily Saturated Fat 25

Cholesterol 105 g

% Daily Cholesterol 35

Sodium 500 mg

% Daily Sodium 21

Total Carbohydrates 6 g

% Daily Total Carbohydrates 2

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 1 g

Protein 34 g

% Daily Protein 45

% Daily Vitamin C 6

% Daily Calcium 20

% Daily Iron 10