Recipe: Twenty-Five Minute Turkey Dinner for Four (from River Road Recipes III)

TWENTY-FIVE MINUTE TURKEY DINNER FOR FOUR

1 large sweet potato
10 ounces fresh or frozen brussels sprouts
2 tablespoons tub (soft) margarine, divided
1/2 teaspoon salt, divided
1/2 cup fresh or frozen cranberries or blueberries
1/4 cup port wine or cranberry juice
1 tablespoon all-purpose flour
1/4 teaspoon sage
1 pound skinless turkey cutlets, pounded to 1/ 4-inch thick
1 tablespoon vegetable oil
2 slices white bread, crumbled
2 tablespoons chopped Italian parsley, plus extra sprigs for garnish
1/4 teaspoon each black pepper and white pepper

Peel and cut potato into 1-inch chunks. Bring brussels sprouts and potato to a boil in enough water to cover. Reduce heat, cover, and simmer until vegetables are tender. Drain, and toss with 1 tablespoon margarine and 1/4 teaspoon salt.

Meanwhile, in 1-quart saucepan, bring berries and port (or cranberry juice) to a boil; reduce heat and simmer, uncovered, until liquid is absorbed and berries are tender.

In small dish, combine flour, sage, and 1/4 teaspoon salt; coat cutlets with mixture.

Heat vegetable oil in 12-inch nonstick skillet over medium heat and saute cutlets until lightly browned and cooked through, about 4 minutes. Remove and cover with foil to keep warm.

In same skillet, heat 1 tablespoon margarine. Add bread crumbs and cook until golden and crisp, stirring occasionally. Add berries, parsley, and pepper; toss.

Top turkey with mixture. Serve with vegetables and garnish with parsley sprigs.

Joan W. Chastain

Makes 4 servings
Source: River Road Recipes III by Junior League of Baton Rouge, Inc.