Turkey with walnuts

Yield: 4 Servings

Measure Ingredient
¼ cup Cup light-flavored olive oil or other cooking oil
1 cup Walnut halves - with or without skin (up to)
2 cups Skinless turkey meat in half inch pieces (up to)
4 \N Cloves garlic; skinned and crushed (up to)
8 \N Scallions sliced in thin; long diagonals
½ cup Chopped fresh parsley leaves
12 ounces Dried linguini or your favorite pasta or oriental noodle shape

From: rbparker@... (Ron Parker) Date: Tue, 20 Aug 1996 15:59:35 -0600 Source - Ron Parker's imagination Walnuts can be peeled by pouring boiling water over the pieces, letting soak for a few minutes, then removing the sking with a paring knife. This is tedious work, but the improved flavor is a reward. They taste great unpeeled too, so don't be guilted into peeling if you are impatient (how's that for guilting?).

While peeling the nuts, bring 2-3 quarts of water to a boil and put in noodles.

If nuts are peeled, pat dry with a towel. Heat oil in a skillet, add garlic and when golden, remove and discard. Add walnuts and fry over medium heat until just golden - do not burn them. Remove and set aside. Add meat to oil and toss while cooking until just done but still very tender, add scallions and parsley, stir until wilted, return walnuts, and remove from electric burner or turn off gas.

Drain noodles, cover with mixture from skillet. This is also excellent with chicken of course, or even a firm fish that will not fall into flakes.

JEWISH-FOOD digest V96 #004

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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