Serves: 4
Total Calories: 1,713
1. Prepare the pumpkin seed sauce. Remove 1 cup of the sauce to a medium pan and keep it warm. Store remaining sauce in a covered container and freeze up to 3 months. Add the cream to the sauce and bring to a boil. Add salt, if needed. (The pumpkin seed sauce will contain salt, but after adding cream, it may need a bit more.) Reserve in the pan off heat.
2. Season the turkey with 1/2 teaspoon salt. Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter sizzles. Add the turkey and cook 2 to 3 minutes per side, or until lightly browned on the outside and no longer pink on the inside, but still moist. Serve the heated sauce over the turkey. Garnish with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey with Creamy Green Pumpkin Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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