Pomegranate-Glazed Turkey with Roasted Fennel

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Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available—they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches.

Pomegranate-Glazed Turkey with Roasted Fennel
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 4 medium fennel bulbs, cored and thickly sliced

  • 5 teaspoons canola oil, divided

  • 1/2 teaspoon chopped fresh thyme, plus 1 sprig

  • 1 teaspoon kosher salt, divided

  • 3/4 teaspoon freshly ground pepper, divided

  • 4 turkey cutlets, 1/4 inch thick (1 pound)

  • 1 cup pomegranate juice

  • 1/4 cup reduced-sodium chicken broth, or water

  • 1 teaspoon cornstarch

Directions
  1. 4 servings

  2. Preheat oven to 450°F.

  3. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.

  4. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.

  5. 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. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.


Nutritional Facts

Servings
4
Per serving
Calories
289
Carbohydrates
26g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
31g
Cholesterol
70mg
Dietary Fiber
7g
Potassium
1455mg
Sodium
498mg
Added Sugars
0g
Exchanges
1 starch
1/2 fruit
4 very lean meat
1 fat
Carbohydrate Servings
1
Vitamin C (47% daily value)
Potassium (39% dv)
Folate &amp
Iron (17% dv)
Magnesium (16% dv)
Zinc (15% dv)

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