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 Cooking Light

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Nutritional Information

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

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

  1. 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.
  2. 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.
  3. Return turkey to pan. Cook 1 minute or until thoroughly heated. Serve with sauce. Garnish with sage leaves, if desired.
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