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Pecan Turkey recipe

Pecan encrusted, saut ed turkeycutlets served with a savory cranberry sauce with green onions.

Recipe: Pecan Turkey

1/2 cup dry bread crumbs
1/4 cup chopped pecans
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
3 large eggs
1 pound boneless, skinless turkey cutlets
3 tablespoons butter
1 cup cranberry sauce
1/3 cup bottled French salad dressing
3 tablespoons water
2 tablespoons chopped green onions

  • In a pie pan, combine dry bread crumbs,finely ground pecans, seasoned salt, and garlic powder; blendwell.
  • In a shallow pan, beat eggs.
  • Dip boned, skinless turkey in the egg,then in the bread crumb mixture, turning to coat evenly.
  • In a skillet, melt butter and brown theturkey, about 5 minutes on each side, or until cooked through.
  • In a small saucepan, combine cranberrysauce, French salad dressing, water, and chopped green onions.Heat slowly until warm.
  • Serve sauce over the cooked turkey.

    Makes 4 servings.

    Cranberry, Apple and Pecan Turkey Stuffing – Video Recipe

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  • Comments



    Place turkey on warm platter; cover with foil to keep warm. Let stand at least 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately. Love extra stuffing? Double the recipe, and use half for the bird. Place the other half in a greased 2-quart casserole. Cover and bake at 325°F for 30 minutes; uncover and bake 10 to 15 minutes longer or until the top is lightly toasted.


    By mid day when the turkey was supposed to be done, it was bleeding red when I cut into it. I had misread the label, thinking I had bought a smaller weight turkey and was cooking it by the suggested temp for the required time for that weight. Hear that Santa?


    Spoon the honey pecan glaze over the turkey, covering the breasts, legs, thighs, wings and placing some in the cavity.

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