For some time, I cook an “alternative turkey” for the Thanksgiving feast. Instead of a tremendous bird, which looks gorgeous, of course, but is kind of old fashioned and time consuming to cook, I make a stuffed turkey roll or turkey cutlets. These new Thanksgiving dishes are healthy, taste great, look elegant, and much easier to prepare. A simple quick sauce really makes the dish to look upscale.
For the sauce, I used the most affordable dried cranberries, available year around, but any sweet-and-sour dried fruits or a mixture of them will work as well: dried cherries, currants, or/and apricots.
The cutlets are dredged in flour and then quickly pan fried. This helps turkey breast to keep the moisture, and the light sauce makes them even juicier. Optionally, to achieve a more complicated taste, I like to add herbs or spices into the flour. Paprika, chili powder, finely chopped rosemary needles – they are all very appropriate for this recipe. A combination of rosemary and cranberries creates very festive aroma. In my opinion,
(I know, I know – the pictures are so-so. Got a new flash for my camera last year, and those were my first steps, my first practice shots)
- 4-6 pieces of turkey fillet (breast, thighs)
- ½ cup flour (approximately)
- ¼ tsp chili powder (optional) or
- ½ tsp finely chopped rosemary needles
- ¼ tsp smoked paprika (optional) or
- ½ tsp chopped thyme leaves
- Ground black pepper
- 2 tbsp butter
- 1 tablespoon olive oil (or other oil)
- ½ cup dried cranberries (or other sweet and sour dried fruit, cherry, apricots)
- ½ cup white wine
Slightly beat the cutlets with a flat side of a meat pounder, rolling pin or a bottom of a small saucepan, so the cutlets have the same thickness, about 1/4”. Season them with salt and black pepper.
Place flour in a dip dish (ex., pie dish). Stir in spices or herbs, if using. Dredge the cutlets with flour on both sides, shake off excess. Keep them on a tray or platter.
In a pan heat 1 tablespoon butter and olive oil. Add the cutlets and cook them over medium heat until golden brown (about 2-3 minutes), turn over, add cranberries and continue cooking for 2-3 minutes. Transfer the cutlets onto a serving platter.
For the sauce, add wine to the cranberries, swivel the pan. Add 1 tbsp butter, wine and cook for 1-2 minutes. Spoon the sauce over the cutlets.
Cook with pleasure!