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Nov. Book & a Recipe

We hope you're hungry! We've got a great turkey recipe to share, perfect for Turkey Day week or any dinner. We're making turkey breast with green and black olives from Frances Mayes' Under the Tuscan Sun.


(makes 6 servings)

Turkey breast (or chicken) sliced into cutlets (6)

1 cup of vermouth

1 lemon's juice

1 cup of mixed green and black olives

1 handful of chopped parsley

1 onion, chopped fine

2 cloves of garlic, crushed

Olive oil

Salt and pepper to taste


1. In a large pan, saute six turkey cutlets in olive oil until nearly cooked/done.

2. Remove to platter.

3. Add a little more olive oil to pan. Saute the onion and garlic.

4. Add one cup of vermouth and bring to boil.

5. Quickly, reduce heat to simmer. Cover for 2-3 minutes.

6. Add the turkey again, plus lemon juice and olives.

7. Cook approx. five more minutes until turkey is clearly done.

8. Stir in a handfulof chopped parsley. Serve and enjoy!

Doesn't that sound delicious?

Intrigued by the book? Check out our ebook copy on WV Reads!

If you give this recipe a try, please share! Either the details on social media or a sample in person...

As always, images and info are courtesy of other web pages such as WV Reads, Google, and author web pages.

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