Thanksgiving Turkey Bake with Pecan and Mountain Cheese Crust
Juicy turkey cutlets rest on creamy spinach and mushroom vegetables and are baked under a crispy crust of pecans and mountain cheese. A hearty Thanksgiving dish that is filling and contains very few carbohydrates.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Turkey breast fillet
- Salt
- Pepper
- 1 tsp Sweet paprika powder
- 1 tbsp Olive oil
- 15 g Butter
- 150 g Mushrooms
- 0.5 pc Onion
- 1 pc Garlic clove
- 200 g Fresh leaf spinach
- 100 ml Cream
- 1 tsp Dried thyme
- 80 g Grated mountain cheese
- 30 g Pecans
Method
- Preheat the oven to 200 °C, top and bottom heat. Roughly chop the pecans and mix them with the grated mountain cheese.
- Pat the turkey breast fillet dry, divide it into two cutlets, and season with salt, pepper and paprika powder. Heat the olive oil in an oven-safe pan and sear the cutlets over medium heat for 2 to 3 minutes per side, then remove them.
- Slice the mushrooms, finely dice the onion and finely chop the garlic. Melt the butter in the pan and fry the mushrooms, onion and garlic in it for 4 to 5 minutes, until the mushrooms are golden.
- Add the spinach and let it wilt. Pour in the cream, season with thyme, salt and pepper, and let it come to a brief boil.
- Place the turkey cutlets on the vegetables in the pan or put them in a small baking dish. Spread the cheese and nut mixture evenly over them.
- Bake the pan or dish in the preheated oven for about 10 to 12 minutes, until the crust is golden brown and the meat is cooked through. Serve immediately.