with Pear & Pine Nut Stuffin' Muffins
2 tablespoons olive oil
1 1/2 cups sweet onion, chopped
1 tablespoon garlic, minced
2 tablespoons fresh oregano, finely chopped
1/2 cup fresh basil
2 tablespoons Italian parsley, chopped
2-28 ounce cans San Marzano tomatoes
1/3 cup tomato paste
2 1/2 tablespoons sugar
1/2 cup sweet Marsala wine
Heat olive oil in a large skillet or sauce pan over medium temp. Add onions and cook until they become translucent in color. Add garlic and cook till lightly browned. Add oregano, basil, 1 teaspoon of salt and cook 2-3 minutes, stirring. Add San Marzano tomatoes with juices, tomato paste, Marsala wine, sugar and Italian parsley. Bring to a simmer and cook, stirring occasionally for 1 hour. Salt and pepper to taste. Let cool and run through a food mill.
Pear & Pine Nut Stuffin’ Muffins
Italian bread loaf, 1 pound (6-7 cups)
3 tbsp olive oil
2 cups white onion, chopped
2 cups celery, chopped
1 1/2 tablespoons fresh thyme, finely chopped
1 1/2 tablespoons fresh oregano, finely chopped
2 teaspoons fresh rosemary, finely chopped
1 1/2 teaspoons fresh marjoram, finely chopped
1 tablespoon fresh garlic, minced
1/3 cup pine nuts
3 cup chicken broth
2 teaspoons salt
1 teaspoon coarse black pepper
2 ripe pears peeled, seeded, chopped
2 tablespoons Italian parsley
3 large eggs, whisked
1 cup parmesan cheese
Tear Italian bread loaf in pieces and pulse in a food processor to form coarse crumbs. Place crumbs in a roasting pan and bake at 375 degrees until crisp.
Heat olive oil over medium temp. Add celery, onion, pine nuts and herbs and cook for 8-10 minutes until vegetables start to soften. Add garlic and cook 2 more minutes, stirring occasionally. Remove from heat, add 3 cups of chicken broth and season with 2 teaspoons of salt and 1 teaspoon coarse black pepper.
Place bread crumbs in a large bowl and mix with parmesan cheese. Add chopped pears and parsley and pour liquid with vegetables over top. Add 3 whisked eggs and gently fold everything together with hands.
Lightly rub muffin tins with olive oil, fill them with stuffing mixture and bake at 375 degrees for 30 minutes. Remove from oven and brush with melted butter.
1 sleeve saltine crackers pulsed in food processor till fine (measure out 1 cup)
1/2 cup fine parmesan cheese (pizza style)
1 teaspoon garlic powder
1 teaspoon paprika
Mix all ingredients together.
2 turkey breast tenderloins, whole
Salt & pepper
All purpose flour
3 eggs, beaten
Provolone cheese slices
Parmesan cheese, shaved
Italian Parsley, chopped
Trim any tendons from turkey breasts and cut each breast in 1/4’s, widthwise/against the grain. Season both sides of each cutlet with salt and pepper and pound with a mallet to about a 1/4 inch thickness.
Fill a skillet about a 1/4 inch deep with olive oil and heat over medium temp. Dredge cutlets 1 at time in flour, then dip in egg and then in bread crumbs. Cook 2-3 cutlets at a time in hot oil for 1-2 minutes on each side or until lightly browned. Place in a baking dish.
Spoon some sauce on top of each cooked turkey cutlet, top with provolone cheese and sprinkle with shaved Parmesan cheese. Bake at 400 degrees for 5 minutes. Remove from oven and sprinkle with fresh Italian parsley.