Turkey with Blueberry Pan Sauce

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme--and so this easy turkey sauté can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005

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Recipe Summary test

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)

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  • Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

  • Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.

Tips

Ingredient Note: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.

Nutrition Facts

Per Serving:
220 calories; protein 29g; carbohydrates 17.1g; dietary fiber 2g; sugars 10.7g; fat 5.3g; saturated fat 0.5g; cholesterol 45mg; vitamin a iu 187.9IU; vitamin c 8.9mg; folate 8.6mcg; calcium 11.3mg; iron 1.9mg; magnesium 8.1mg; potassium 157.1mg; sodium 285.1mg.
Exchanges:

1 fruit, 4 lean meat
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