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Peppered Turkey with Cranberry-Grape Relish

January/February 1999

Your rating: None Average: 4 (1 vote)

Although low in fat and calories, a sophisticated and creative entrée like turkey paillards crusted with pink peppercorns does not taste like spa food, especially when topped with a tart and sweet cranberry-grape relish. Make it a meal: Serve with wild rice pilaf and steamed broccoli.


Peppered Turkey with Cranberry-Grape Relish Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 1/4-inch-thick turkey cutlets, (1 pound total)
  • 2 teaspoons pink peppercorns
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons extra-virgin olive oil
  • Cranberry-Grape Relish, (recipe follows)

This recipe calls for:

Preparation

  1. Cut several 1/4-inch slashes around the edges of each turkey cutlet.
  2. Crush peppercorns with a small heavy skillet or saucepan; mix with salt and rub over both sides of turkey.
  3. Brush a large grill pan or skillet evenly with oil and heat over medium-high heat. Add half the turkey and cook until lightly browned and no trace of pink remains in the center, 1 to 3 minutes per side. Transfer to a plate and keep warm. Repeat with remaining turkey. Top with relish and serve immediately.

Nutrition

Per serving: 256 calories; 2 g fat (0 g sat, 1 g mono); 45 mg cholesterol; 26 g carbohydrates; 29 g protein; 1 g fiber; 394 mg sodium; 169 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat


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Recipe Categories

Servings
4
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
January/February 1999

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