Page 237 - 28_Days_of_Clean_Eating.sanet.cd

Turkey Cutlets with Fresh

Cranberry Sauce and
Gluten-Free
Mashed Sweet Potatoes

Enjoy this Thanksgiving-inspired comforting meal any time of year.
During the fall and winter, you can find fresh cranberries in the
produce department of the grocery store. For other times of the year,
look for frozen cranberries where the other frozen fruit is located.

Perfect Pairing: Complete this colorful meal with steamed Brus-
sels sprouts or Green Beans with Shallot Vinaigrette (page 214).
For the turkey: ½ teaspoon freshly ground
2 cups fresh or frozen black pepper
cranberries, thawed 2 tablespoons butter
1 tablespoon honey For the mashed sweet
¼ cup freshly squeezed potatoes:
orange juice (1 orange) 1½ pounds sweet potatoes
1 teaspoon orange zest 2 tablespoons butter
1 teaspoon grated fresh ginger 1 tablespoon maple syrup
1 pound turkey cutlets ½ teaspoon salt
½ teaspoon salt ½ teaspoon freshly ground
black pepper
To make the turkey:
1. In a medium saucepan, combine the cranberries, honey, orange
juice, orange zest, and ginger. Bring to a boil. Reduce the heat
and simmer for 10 minutes or until the cranberries begin to pop
and the sauce thickens.
2. While the sauce cooks, sprinkle the turkey with salt and pepper.
3. In a large nonstick skillet over medium-high heat, melt the but-
ter. Cook the turkey for 2 to 3 minutes on each side or until done.

236 28 Days of Clean Eating