Name: Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 1/4 cup (60 ml) butter; 1 lb (454 g) parsnips, peeled and sliced; 1 1/2 cups (375 ml) milk; 1/4 cup (60 ml) honey; 1 cup (250 ml) fresh or frozen cranberries; 1 1/2 lbs (675 g) turkey cutlets; 1/4 cup (60 ml) butter; 1 shallot, chopped; 2 tablespoons (30 ml) all-purpose flour; 2 cups (500 ml) beef broth; 1/4 cup (60 ml) sherry

Preparation

Parsnip Purée
- In a saucepan, soften the onion in half the butter. Add the parsnips and milk and bring to a boil. Simmer, uncovered, for about 20 minutes or until the parsnips are tender. Drain. In a food processor, purée until smooth with the remaining butter. Season with salt and pepper. Keep warm.
Honeyed Cranberries
- In a skillet, caramelize the honey for about 1 minute. Add the cranberries and coat well. Continue cooking until the cranberries begin to pop. Set aside.
Turkey
- In a large skillet, brown the turkey cutlets on each side in half the butter until the meat is cooked. Season with salt and pepper. Set aside on a plate warm.
- In same skillet, soften the shallot in the remaining butter. Sprinkle with the flour and cook, stirring, until golden brown. Add the broth and sherry and bring to a boil, stirring with a whisk. Reduce by half. Season with salt and pepper. Serve with the parsnip purée, honeyed cranberries, and a green vegetable.

Turkey Cutlets with Parsnip Purée and Honeyed Cranberries

Categories

Ingredients

Parsnip Purée

Honeyed Cranberry

Turkey

Preparation

Parsnip Purée

Honeyed Cranberries

Turkey

Personal Note