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Pomegranate-Glazed Turkey with Roasted Fennel

:  November/December 2007

Your rating: None Average: 4 (18 votes)

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available—they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches.


READER'S COMMENT:
"Warning: This "glaze" isn't sweet... With the chicken broth and cornstarch, it ends up being more like a pomegranate "gravy" ...not very good...Plus the cooking times for the turkey weren't efficient (still pink in the middle, needed...
Pomegranate-Glazed Turkey with Roasted Fennel Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 medium fennel bulbs, cored and thickly sliced
  • 5 teaspoons canola oil, divided
  • 1/2 teaspoon chopped fresh thyme, plus 1 sprig
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 4 turkey cutlets, 1/4 inch thick (1 pound)
  • 1 cup pomegranate juice
  • 1/4 cup reduced-sodium chicken broth, or water
  • 1 teaspoon cornstarch

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Preparation

  1. Preheat oven to 450°F.
  2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
  3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
  4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.

Nutrition

Per serving: 287 calories; 7 g fat ( 0 g sat , 3 g mono ); 45 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 513 mg sodium; 1077 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Potassium (31% dv), Iron (20% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 fruit, 4 very low fat meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, poultry
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Total Time
30 minutes or less
Servings
4
Main Ingredient
Turkey
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Entertaining, casual
Entertaining, formal
Quick (total 30 min. or less)
Publication
November/December 2007
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