Pomegranate-Glazed Turkey with Roasted Fennel
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Gluten-Free, Poultry
Ingredients
- 2 medium fennel bulbs, cored and thickly sliced
- 3 teaspoons canola oil, divided
- 1/4 teaspoon chopped fresh thyme, plus 1 sprig
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 turkey cutlets, 1/4 inch thick (1 pound)
- 1/2 cup pomegranate juice
- 1/8 cup reduced-sodium chicken broth, or water
- 1/2 teaspoon cornstarch
Directions
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Preheat oven to 450°F.
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Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl.
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Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
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Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat.
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Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
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Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme.
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Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds.
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Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute.
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To serve, top roasted fennel with turkey and sauce.