Turkey Cutlets with Parsnip Purée and Honeyed Cranberries
Preparation
30 MIN
Cooking
40 MIN
Servings
4

Turkey Cutlets with Parsnip Purée and Honeyed Cranberries

Ingredients

    Parsnip Purée

  • 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

    Honeyed Cranberry

  • 1/4 cup (60 ml) honey
  • 1 cup (250 ml) fresh or frozen cranberries

    Turkey

  • 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

  1. 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

  1. 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

  1. 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.
  2. 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.