- 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.
- 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.
- 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.