I used water and cornstarch (not chicken broth) and 1/4 C sugar for the sauce after it had cooked down. I cooked the turkey longer until cooked through. It came out tasting like turkey with cranberry sauce....YUM! The fennel was spicy. I was surprised that I liked it but my husband thought it was too spicy. It is spicy and even though i dont usually like spicy at all but I really liked this! It didnt burn my lips or mouth but got spicy as an aftertaste...strange but it gave a variety of different tastes!
Pomegranate-Glazed Turkey with Roasted Fennel
From EatingWell: November/December 2007
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.
2 Reviews for Pomegranate-Glazed Turkey with Roasted Fennel
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 extra time). Good idea, poor execution...Going to try it again with a different cooking method, no broth or cornstarch, and instead add sugar and maybe some orange zest to the reduced pomegranate juice...