Thanksgiving Turkey Breast with Cranberry-Sage Sauce from the Pan
Tender turkey breast medallions from the pan with a fruity cranberry-sage sauce and buttery Brussels sprouts, a festive Thanksgiving centerpiece for guests. The sauce can be cooked the day before and only needs to be reheated briefly.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 1200 g Turkey breast fillet
- Salt
- Pepper
- 2 tbsp Cooking oil
- 40 g Butter
- 2 pc Shallots
- 2 pc Garlic cloves
- 200 g Cranberries (fresh or frozen)
- 60 g Brown sugar
- 150 ml Orange juice
- 250 ml Vegetable stock
- 8 pc Fresh sage leaves
- 4 pc Thyme sprigs
- 1 tsp Cornstarch
- 600 g Brussels sprouts
Method
- Trim the Brussels sprouts, halve the large sprouts and blanch them in boiling salted water for two minutes, then drain and let them dry.
- Finely dice the shallots and garlic. Bring the cranberries, brown sugar, orange juice and vegetable stock to a boil in a pot and simmer over medium heat for about 10 minutes, until the berries burst and the sauce lightly thickens.
- Cut the turkey breast into medallions about 2 cm thick and season with salt and pepper. Heat the cooking oil in a large pan and fry the medallions over medium to high heat for about 3 minutes per side until golden brown. Remove and keep warm.
- In the same pan, melt 20 g butter, sweat the shallots and garlic until translucent, add the sage leaves and thyme sprigs and fry briefly until the sage becomes crispy.
- Add the Brussels sprouts to the pan and fry in the remaining butter for about 5 minutes, then season with salt and pepper.
- Lightly thicken the cranberry sauce with the cornstarch, season with salt and pepper, and pour it into the pan with the herbs and pan drippings. Return the turkey medallions to the sauce and let them simmer for two minutes until cooked through.
- Serve with the Brussels sprouts, using the sage leaves and thyme sprigs as garnish.