Turkey Paupiettes with Apples, Onions, and Cranberries

November 3rd, 2010
For the month of November I have decided to do a countdown to Thanksgiving.  When you think about it, Thanksgiving is a time for a variety of dishes from soup to desserts.  Most of the dishes are seasonal in nature and they are true comfort foods.  All are criteria for the kind of foods I like to cook. The recipes will be in no particular order, but they will all be dishes that you would be proud to put on your Thanksgiving table.  I will probably not give you a recipe for your Thanksgiving Turkey because everyone is pretty set in their ways in the method they like to use in cooking the big bird.  But this first recipe is for those of you who do not want to cook a whole turkey.  There have been years when there have just been the two of us for Thanksgiving or just us and another couple.  This is a perfect dish for those occasions.  It is excellent at any other time of year also.
Turkey Paupiettes are nothing more than turkey breast cutlets wrapped around a savory stuffing, cooked in apple cider and surrounded by baby onions, crispy apples and tart cranberries.  While I was preparing this last night, David kept coming into the kitchen to see what smelled so good.  When I served it, we could not believe how well all of the components worked together.  It was Thanksgiving on a plate.  Serve this with either mashed potatoes or mashed sweet potatoes.  The sauce is delicious.
There was one change I had to make in the recipe.  Neither Supermarket that I frequent had turkey cutlets or breast tenderloins.  I had to buy thin sliced chicken breasts and pound them to make them larger.  Do not be put off by the number of steps needed to make this.  It is far less time consuming that making several dishes for Thanksgiving.  It was worth the work.


For the Stuffing:
6 slices of whole-wheat bread, cut inot 1/2 inch pieces
2 tablespoons melted unsalted butter
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon dried thyme, crumbled
1 rib of celery, chopped fine
1 garlic clove, minced
1/4 Golden Delicious apple, peeled and chopped fine
1 small onion, chopped fine
2 tablespoons unsalted butter
1/2 cup canned chicken broth

Three 1/2 pound turkey breast tenderloins (“cutlets”) halved horizontally, pounded 1/4 inch thick between dampened sheets of wax paper, and seasoned with salt and pepper
2 tablespoon unsalted butter
12 small white onions, blanced in boiling water for 2 minutes and peeled
2 cups apple cider
1 cup canned chicken broth
2 tablespoons cornstarch dissolved in 1/4 cup cold water
3/4 Golden Delicious apple, sliced thin and kept in a bowl of 1 cup water acidulated with 1 teaspoon lemon juice
1/4 cup cranberries, picked over
1 tablespoon minced fresh flat-leafed parsley leaves

Make the stuffing:  On a sheet pan toss the bread with the melted butter, the marjoram, the thyme, and salt and pepper to taste and bake the mixture in a preheated 350 F. oven for 15 minutes, or until the bread is toasted lightly.  In a large heavy skillet cook the celery, the garlic, the apple and the onion in the butter over moderately low heat, stirring, until the vegetables are softened, add the broth, and bring the liquid to a boil.  Stir in the bread mixture and stir the stuffing until it is combined well.

Divide the stuffing among the tenderloins, mounding it in the center, and starting with the short ends roll up the tenderloins to enclose the stuffing.  Secure each end with a wooden pick and pinch the edges together to seal in the stuffing.  In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it saute the paupiettes and the white onions, turning them, for 8 to 10 minutes, or until the paupiettes are browned.  Add the cider, bring the liquid to a boil, and simmer the mixture, covered, for 12 to 15 minutes, or until the turkey is tender.  Transfer the paupiettes with a slotted spatula to a platter, removing the wooden picks, and keep them warm covered loosely.  Add the broth to the skillet and bring the liquid to a boil.  Stir the cornstarch mixture, stir it into the cider mixture, and cook the sauce, stirring, unti it boils and thickens.  Stir in the apple slices, drained well, and the cranberries, cook the mixture, stirring, for 3 to 5 minutes, or until the fruit is heated through, and stir in the minced parsley and salt and pepper to taste.  Spoon the mixture around the paupiettes and garnish the dish with the parsley sprigs.  Serves 6.

Printable recipe

13 responses to “Turkey Paupiettes with Apples, Onions, and Cranberries”

  1. Perfect flavors for this cooler weather – Sounds wonderful!!!

  2. Big Dude says:

    I learn so much reading the blogs of you serious cooks, such as the word “Paupiettes” which I’d never heard. It looks like a delicious and perfect seasonal dish.

  3. Donnie says:

    That looks so good and after reading it I see it’s not complicated at all. Got to go check my ingredients and make out my list. Love going to Publix down here.

  4. That looks wonderful and I can almost smell it! Thank you for this recipe Penny!

    Looking forward to Friday. It is suppose to be cold!

  5. racheld says:

    MMMMMMM! Chicken/turkey with stuffing AND fruit sauce!! Perfect.

  6. I’m trying this one!!!

  7. Bella says:

    Sounds and looks delicious.

  8. Haden News says:

    This sounds delicious, thanks for sharing Penny!

  9. Toni says:

    Love the combination of ingredients, Penny! Combining apples and cranberries with the turkey in this way sounds perfect.

  10. katiez says:

    I can get turkey cutlets, no problem…. It’s the cranberries I have a problem with. These look delicious! I love ‘rolls’ of anything.

  11. Rebecca says:

    This looks like a recipe to try. I may use chicken too. I do a pork chop recipe that uses cider and apples that is baked. Wonderful!

  12. Lynn says:

    Mmm, this looks delicious, as does your cranberry-apple crisp. I bought a bag of cranberries the other day and have been happily pondering my options 🙂

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