Tuesday, November 17, 2009

Devon's Cooking...Turkey with Cranberries and Brussel Sprouts


As I said in an earlier post, it's family-stravaganza for the Hansen clan this week. I saw Heather on Friday and Sunday and this Friday we're making pasta with Tim, Sarah and Josh (recipe to follow) and heading to my mom and dad's house for pre-Thanksgiving dinner, since none of us will be together on the actual holiday. We are going to spend the real Thanksgiving with Dave's grandparents and aunt and uncle... in short, our families might get really sick of us after the holiday season is over! And, as my mom warned me tonight, we might get sick of turkey. Turkey on pre-Thanksgiving, turkey on Thanksgiving, leftover Thanksgiving turkey, turkey sandwiches every day for lunch (that doesn't really have anything to do with Thanksgiving; I just always eat turkey sandwiches for lunch)...and we had turkey tonight! We're crazy for turkey (that's the triptophane talking)!

This was part of the trifecta of deliciousness from Bon Appetit and Dave (strange husband that he is) has been CRAVING brussel sprouts (weirdo)... so it seemed to be a perfect recipe. And, I have to say, it turned out pretty great-- not too brussel-sprouty (actually they tasted really, really good) and otherwise a wonderful homage to Thanksgiving dinner.

Ingredients:
1 to 1 1/4 pounds turkey breast cutlets
All purpose flour
3 teaspoons olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end
3/4 cup low-salt chicken broth
1/4 cup dried sweetened cranberries
1 tablespoon finely chopped fresh sage
11/2 teaspoons red wine vinegar
1 tablespoon butter

Directions: Place cutlets in a large Ziploc bag and pour in 2 tsp of the olive oil; shake to coat turkey in olive oil. Sprinkle cutlets with salt and freshly ground black pepper. Lightly dredge cutlets with flour, shaking off any excess. Spray a heavy large skillet with cooking spray and heat over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.

Add remaining 1 teaspoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5-7 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.

No comments:

Post a Comment