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Source: Food and Wine Quick from Scratch

Turkey with Walnut Parmesan Sauce
Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
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1/3 cup walnuts
2 tablespoons butter
1/2 cup onion, chopped
2 garlic cloves, chopped
pinch cayenne pepper
pinch ground cloves
pinch cinnamon, ground
1/2 teaspoon salt
1 1/2 teaspoons all-purpose flour
3/4 cup canned low sodium chicken broth
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons Grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon cooking oil
4 turkey cutlets, about 1 1/4 pounds in all
1/4 teaspoon fresh ground black pepper




Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan, melt the butter over moderately low heat. Add the onion; cook until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the cloves, cinnamon, cayenne, and 1/4 teaspoon of the salt. Add the flour and stir to combine. Whisk in the broth and simmer until starting to thicken, about 3 minutes. Add the ground walnuts and simmer 1 minute longer. Remove from the heat and stir in the lemon juice, Parmesan, and parsley.

In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey with the remaining 1/4 teaspoon salt and the pepper. Cook the turkey cutlets until just done, 1 to 2 minutes per side. Serve with the walnut sauce, sprinkling the additional nuts over the top.


Wine Recommendation: The walnuts will stand up to a bold red wine. Try one from the Northern Rhône in France or a California cabernet sauvignon.


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