Cheri Authement's submission to our recipe contest, Tangy Turkey Breast, has turned out to be a favorite entree for us. It's a delightful presentation that can be enjoyed year round, not just at holiday time. And, since we're living in the middle of cranberry country, we appreciate the fact that it highlights a local product.
Try it - we know that you'll love the ease of preparation, the flavor combinations and the rich colors of this dish.
Trillium are just now
breaking thru the woodland duff.
Tangy Turkey Breast
3-4 pound turkey breast
2 cups whole cranberries
1/2 cup water
1/2 cup sugar
1/3-1/2 cup Marsala
2 tablespoons olive oil
12 ounces baby portabellas, sliced
1 large Vidalia onion, chopped
1 teaspoon mustard powder
1 teaspoon red curry powder
1/4 teaspoon ground cardamon
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup light sour cream
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Heat oven and cook turkey breast, covered, according to package directions (or, at 350 degrees for 15-20 minutes a pound. Reserve last 20 minutes to cook with sauce.
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Combine cranberries, water, and sugar in a sauce pan. Bring to a boil. Stir and reduce heat when berries begin to pop. Add the Marsala, cook for about 10 minutes total.
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Meanwhile, heat olive oil in a saute pan. Add mushrooms and onions. Cook until onions become transparent. Stir in mustard powder, curry powder, cardamon, cinnamon and salt.
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Add cranberry mixture to the mushroom mixture. Stir in sour cream.
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Cut slits into turkey breast, and pour cranberry mixture over the turkey breast. Cover and cook 20 minutes. Sauce will darken.
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Serve to 8-10 diners with side dishes of mashed potatoes or yellow rice, a salad with dark greens and rolls.
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