Awesome for autumn: pears, turkey


October 27, 2004|By Renee Enna | Renee Enna,CHICAGO TRIBUNE

Pears, with their crisp texture and subtle fruitiness, team with walnuts and turkey, dried cranberries and sherry for a fall-themed pasta dish. Sherry and dried cranberries add tartness, but this is the kind of dish you can tailor to your tastes and your pantry. Any white wine or dried berry could be substituted.


Apples can replace the pears.

No pasta in the cupboard? Rice or couscous will work, too.


Turkey and pasta with pears and walnuts

Sauteed spinach

Cheese and rustic bread

Spice cookies


Turkey Breast Pasta With Pears and Walnuts

Makes 6 servings

Preparation time: 20 minutes; cooking time: 20 minutes

1 pound spaghetti

2 tablespoons olive oil

1 pound turkey cutlets, thinly sliced

1 small onion, thinly sliced

3 pears, diced

1/2 cup each: coarsely chopped walnuts, dried sweetened cranberries, sherry

2 teaspoons chopped fresh sage or 1 teaspoon dried

1 cup chicken broth

1/2 teaspoon salt or to taste

freshly ground pepper

1/4 cup fresh chopped parsley (optional)

Cook spaghetti according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat; add turkey and onion slices.

Cook until slightly browned, about 8 minutes. Add pears, walnuts, cranberries, sherry, sage, broth, salt and pepper to taste.

Continue cooking, stirring until meat is cooked and ingredients are warmed, about 4 minutes.

Drain pasta; divide among 4 plates. Spoon turkey-pear mixture on top. Top with parsley, if desired.

Per serving: 533 calories; 12 grams fat; 1 gram saturated fat; 30 milligrams cholesterol; 76 grams carbohydrate; 31 grams protein; 393 milligrams sodium; 7 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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