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Description
If cooking a whole turkey is not for you, this recipe will help you celebrate Thanksgiving while saving time, money and reducing food waste. Cooking with fruit adds a new dimension to your meal! The pears and cherries add a sweet flavor and are a good source of vitamins. For a healthier option, use low-sodium or no-salt-added chicken broth. If you can’t find one of these, remove the salt from the recipe. Turkey is high in protein and lower in fat than red meat. Make sure that the turkey has not been processed with added salt (sometimes called sodium chloride).
Makes 4 servings
Prep time: 45 minutes
INGREDIENTS
- 4 turkey (or chicken) cutlets (about 1 lb.)
- 2 tbsp. olive or canola oil
- Pinch of salt and pepper
- 2 large firm pears, remove cores and seeds, and cut into medium-thin slices
- 1 tbsp. unsalted butter
- 1 cup chicken broth (low-sodium or no-salt-added)
- 2 tsp. Dijon mustard
- ½ tsp. dried tarragon
- ¼ cup cherries or cranberries (optional)
DIRECTIONS
- Pat turkey dry. Place on cutting board. If cutlets are very thick, split them in half lengthwise. Lightly sprinkle both sides of cutlet with salt and pepper.
- Heat a pan on MEDIUM HIGH for about 1 minute. Pour 2 tbsp. oil into pan. Add turkey cutlets and cook for 1 to 2 minutes on each side. Transfer turkey into an oven-safe plate. Cutlets will NOT be fully cooked at this point.
- In the same pan, add butter. Once it melts, add pears to pan and cook on MEDIUM HIGH 4 to 7 minutes, pausing to stir a couple of times during cooking. Once they are soft, remove pears from pan and place on top of turkey cutlets.
- In a small bowl, add chicken broth, mustard, tarragon and cherries or cranberries. Stir well. Pour broth mixture over turkey and pears.
- Preheat oven to 375 °F. Cover turkey with aluminum foil leaving two opposite corners slightly open. Place turkey into oven and bake for 30 minutes. Turkey is well cooked when it is no longer pink in the center and juices run clear. Serve hot.