Turkey and Cranberry Port Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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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