From Chef Paul O'Connell, of Providence restaurant in Brookline, Massachusetts.

Recipe by Cooking Light September 1995

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces turkey, 1/4 cup sauce, and 1/4 cup compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add onion, celery, and carrot; saute 5 minutes. Add cider; bring to a boil, and cook 10 minutes. Add broth, cranberries, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour and 30 minutes. Strain mixture through a sieve into a large bowl, reserving 1 cup liquid; discard remaining liquid and solids. Add dash of salt and dash of pepper to reserved liquid; set sauce aside, and keep warm.

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  • Combine sage, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub mixture over both sides of turkey.

  • Prepare grill. Place turkey on grill rack coated with cooking spray, and grill for 10 minutes on each side or until the turkey is done.

  • Cut turkey across grain into thin slices. Serve with sauce and Cranberry Compote.

Nutrition Facts

376 calories; calories from fat 25%; fat 10.5g; saturated fat 2.1g; mono fat 5.2g; poly fat 1.6g; protein 28.7g; carbohydrates 42.9g; fiber 1.2g; cholesterol 59mg; iron 3.8mg; sodium 295mg; calcium 74mg.
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