Harvest Turkey Saute

Turkey isn’t just for Thanksgiving anymore. Whole birds and parts are readily available in supermarkets these days, so people don’t have to wait for the holiday to enjoy the fowl that Benjamin Franklin preferred as the national bird of the United States.

Here’s a turkey saute recipe, courtesy of Linda Gassenheimer of the Miami Herald, that also takes advantage of another fall favorite — apples — which are ripe for the harvest. The dish is served over sweet potatoes (recipe follows).

Harvest Turkey Saute
Vegetable oil spray
¾ pound turkey tenderloins or breast
Salt and freshly ground black pepper
1 Granny Smith apple, cored and sliced (about 1 cup)
1 small leek, washed and sliced (about 1 cup)
1 cup apple juice
1 teaspoon cornstarch
Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the turkey and brown 3 minutes per side. Salt and pepper the cooked side. Lower heat to medium and add apple and leek. Cover with a lid and sauté for 5 minutes, turning once with a fork to prevent breaking the apples.
Mix 1 tablespoon of the apple juice with the cornstarch until smooth and set aside. Add the remaining apple juice to the pan, scraping up any brown bits from the bottom of the skillet. Cover with a lid and simmer 5 minutes. Test the turkey to see that it is cooked through. A meat thermometer should read 165 degrees. Remove the tenderloin, slice and divide between 2 dinner plates. Remove apple and leeks with a slotted spoon and place over turkey. Stir the cornstarch mixture into the skillet and cook until sauce thickened, about 1 minute. Serve sauce over turkey.
Yield: Serves 2.
Approximate nutritional analysis per serving: 310 calories, 4 percent of calories from fat, 1.5 grams fat (0.4 grams saturated, 0.3 grams monounsaturated), 108 milligrams cholesterol, 42.8 grams protein, 30.7 grams carbohydrates, 2.4 grams fiber, 97 milligrams sodium.

Autumn Sweet Potatoes
¾ pound sweet potatoes, peeled and cut into ½-inch pieces
2 teaspoons olive oil
¼ cup raisins
Salt and freshly ground black pepper
Place potatoes in a medium-size saucepan. Add enough cold water to cover them. Cover with a lid and bring to a boil. Cook 15 minutes or until soft. Drain and toss with oil. Add raisins and salt and pepper to taste. Divide into 2 portions and place on dinner plates.
Yield: Serves 2.
Approximate nutritional analysis per serving: 241 calories, 17 percent of calories from fat, 4.7 grams fat (0.7 grams saturated, 3.3 grams monounsaturated), no cholesterol, 3.2 grams protein, 48.7 grams carbohydrates, 5.8 grams fiber, 96 milligrams sodium.

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