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.

Yield:

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

Recipe from

Nutritional Information

Calories 276
Caloriesfromfat 23 %
Fat 6.9 g
Satfat 1.7 g
Monofat 3.2 g
Polyfat 1.1 g
Protein 28.4 g
Carbohydrate 21.5 g
Fiber 0.8 g
Cholesterol 53 mg
Iron 1.7 mg
Sodium 428 mg
Calcium 16 mg

Ingredients

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)

Preparation

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.

Note:

Melanie Barnard,

November 2005