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This entry was posted on September 25, 2015 by .
Preheat oven to 375°F.
Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over medium-high heat. Sprinkle turkey evenly with ½ teaspoon salt and ½ teaspoon black pepper. Add turkey to skillet; cook 2 minutes on each side or until browned. Remove from skillet. Reduce heat to medium; add remaining
1 teaspoon oil. Add onion and bell pepper to skillet. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, celery seeds, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper to skillet; bring to a boil. Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently. Place turkey in skillet on top of chutney. Cover skillet loosely with foil; bake for 20 minutes or until turkey is done.
This recipe comes from our Master Chef Herb Guide
This entry was posted in Recipes on September 25, 2015 by .
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