I posted previously on how to bake light flavorful fish by wrapping it in parchment paper, a French technique called en papillote. This technique works for baking light turkey as well. Since pumpkin is in season right now, why not bake light turkey en papillote with pumpkin? The combination of flavors is delicious, and it is very easy to make!
The recipe I chose is from Jean-François Mallet’s Simplissime Light, a French cookbook that focuses on eating light without sacrificing flavor. This book is also available in English, if you are interested.
Light Turkey with Pumpkin
Turkey cutlets baked “en papillote” with pumpkin. Light and delicious!
Cut pumpkin and turkey cutlets in small slices of about equal size and place them on 4 sheets of parchment paper, alternating the turkey and the pumpkin. Season with sage, paprika, salt and pepper.
Wrap the turkey and pumpkin in the parchment paper as if you were wrapping a present. Make sure it is closed tightly. This is your “papillote.”
Put your “papillote” in the oven, and bake for 35 minutes.
Open the “papillote,” and add the walnut oil. Enjoy!
I could not find Walnut Oil in my local grocery store so I used crushed walnuts and olive oil instead. However, Mallet’s recipe calls for Walnut Oil so use Walnut Oil, if you can find it. It is probably even more delicious that way!