Ingredients
2 tablespoons cornstarch1 cup chicken broth1/2 cup sweet white wine1/2 cup cranberry juice1 teaspoon rubbed sage1/4 teaspoon salt1 package (20 ounces) turkey breast tenderloins, cut into thin strips1 cup thinly sliced onion2 tablespoons olive oil3 medium pears, peeled and sliced1/2 cup chopped walnuts1/2 cup dried cranberries2 tablespoons minced fresh parsleyHot cooked long grain and wild rice mix, optional
Preparation
In a small bowl, combine the cornstarch, broth, wine, cranberry juice, sage and salt until blended; set aside. In a large skillet, saute turkey and onion in oil for 10-12 minutes or until meat is no longer pink.
Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pears, walnuts, cranberries and parsley; cover and cook for 3 minutes or until heated through. Serve with rice if desired.
