© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
24 Sheets parchment paper
1/4 c unsalted butter
24 4-oz TURKEY BREAST CUTLETS
As needed salt and freshly ground black pepper
24 1-oz Slices Fontina cheese
1-1/2 c leeks, washed well, drained and julienned
1-1/2 c sweet onions, julienned
3 c butternut squash, diced and blanched
2 tbsp fresh basil, chiffonade
1-1/4 lbs wild mushrooms, julienned
1/2 c garlic, roasted
3 c TURKEY BROTH
Fold parchment papers separately. Cut each into a half heart, open fold to reveal a heart shape. Brush each with half a teaspoon of butter.
Slightly pound each turkey cutlet to flatten. Season with salt and pepper.
Place one cutlet on one-half of the buttered parchment paper. Top each cutlet with one slice of Fontina cheese, followed by leeks, onions, butternut squash, basil, mushrooms, roasted garlic and turkey broth. Season vegetables with salt and pepper.
Fold the remaining half of parchment over turkey and vegetables, folding edges tightly. Secure ends to prevent steam from escaping.
Follow same procedure with remaining ingredients.
Place parchment packets on sheet pans. Bake in a preheated 450 degree F oven for 25 minutes or until packets are puffy and turkey is cooked through.
Place on warm dinner plates. Carefully cut packets to release hot steam.
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 490 mg
% Daily Sodium 20
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