Thursday, April 30, 2009

Turkey and Cranberry Port Wine Sauce

The sauce was pretty good but the turkey did get a little dried out. Not sure how you could correct that.

Turkey and Cranberry Port Wine Sauce

Use cranberry sauce left over from your holiday meal to make this easy supper. The recipe calls for shallots, which have a milder, sweeter flavor than onions. A sweet onion will work, as well.

1 tablespoon canola oil
4 (4-ounce) turkey breast cutlets
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon butter
1/4 cup chopped shallots
2/3 cup whole-berry cranberry sauce
1/4 cup port wine
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
Whole sage leaves (optional)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 5 minutes on each side or until done. Transfer turkey to a plate.

Melt butter in pan. Add shallots; sauté for 30 seconds. Reduce heat to medium; stir in cranberry sauce, wine, chopped sage, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until slightly thickened, stirring occasionally.

Return turkey to pan. Cook 1 minute or until thoroughly heated. Serve with sauce. Garnish with sage leaves, if desired.

Yield: 4 servings (serving size: 1 cutlet and 1/4 cup sauce)

CALORIES 276 (23% from fat); FAT 6.9g (sat 1.7g,mono 3.2g,poly 1.1g); IRON 1.7mg; CHOLESTEROL 53mg; CALCIUM 16mg; CARBOHYDRATE 21.5g; SODIUM 428mg; PROTEIN 28.4g; FIBER 0.8g

Cooking Light, NOVEMBER 2005

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