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)
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Amount per serving
- Calories: 276
- Calories from fat: 23%
- Fat: 6.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.1g
- Protein: 28.4g
- Carbohydrate: 21.5g
- Fiber: 0.8g
- Cholesterol: 53mg
- Iron: 1.7mg
- Sodium: 428mg
- Calcium: 16mg
- 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.
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