Sage Roasted Turkey Cutlets in Sweet & Sour Cranberry Sauce

Culinary Setting
Boneless Breast


6 c fresh cranberries, washed and picked over


3 c sugar

4 cinnamon sticks

12 whole cloves

1/4 c whole black peppercorns

1 Large orange

2 c fresh cranberries, washed and picked over

1-1/2 c sugar

1 lb unsalted butter

3 c leeks, washed and finely sliced

4 c shiitake or crimini mushrooms, cleaned and sliced

1 c dried blueberries

1 c dried cranberries

12 c cooked wild rice

As needed kosher salt

As needed freshly ground white pepper

72 Whole fresh sage leaves

4 c flour


1-1/2 c canola oil

As needed fresh sage sprigs


Sweet and Sour Cranberry Sauce

Combine cranberries, turkey stock, sugar, cinnamon sticks and cloves in non-reactive pan; bring to boil. Simmer for 20 minutes, stirring well. Remove from heat.

Crack peppercorns, stir into sauce and allow sauce to sit for 20 minutes. Pour through a fine strainer and gently reheat, adjusting thickness as necessary. Discard strained spices and cranberry skins.

Cranberry-Orange Relish

Cut orange into quarters and combine with fresh cranberries.

Grind fruit in a food grinder, with a medium plate, into a bowl. Mix in 1½ cups sugar or to taste.

Cover and hold for service in refrigerator.

Wild Rice Sauté

For each portion, heat 1½ tablespoons butter in a sauté pan. Add 2 tablespoons leeks and 3 tablespoons mushrooms. Cook until softened.

Add a heaping teaspoon of dried berries and toss well for 30 seconds.

Add ½ cup cooked rice and continue to cook mixture until rice is heated through.

Season to taste with salt and pepper. Hold for service.

Turkey Cutlets

For each turkey cutlet, flour 3 sage leaves on one side and press them, floured side down onto one side of the cutlet.

Season flour with salt and pepper. Dredge cutlet lightly in seasoned flour.

Heat 1-tablespoon oil in sauté pan. Place turkey cutlet, sage side down in pan; cook over medium-high heat for 2½ minutes. Turn and sauté other side for 2 minutes or until turkey is cooked through.


Place a portion of Wild Rice Sauté, no larger than the cutlet, on a heated dinner plate.

Place cooked turkey, sage side up on rice. Ladle 3 ounces of Sweet and Sour Cranberry Sauce around the rice. Place a single fresh sage sprig on plate. Garnish with Cranberry-Orange Relish.

Nutrition Facts

Total Calories 780

Calories from Fat 270

Total Fat 31 g

% Daily Total Fat 48

Saturated Fat 11 g

% Daily Saturated Fat 55

Cholesterol 135 g

% Daily Cholesterol 45

Sodium 430 mg

% Daily Sodium 18

Total Carbohydrates 88 g

% Daily Total Carbohydrates 29

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 47 g

Protein 40 g

% Daily Protein 15

% Daily Vitamin C 15

% Daily Calcium 6

% Daily Iron 20