Grilled turkey with cranberry compote^

4 servings

Ingredients

Quantity Ingredient
Cooking Light 9-95
Carolyn Shaw 8-95
Vegetable cooking spray
¾ cup Chopped onion
¾ cup Chopped celery
¾ cup Chopped carrot
2 cups Apple cider
4 cups Low salt chicken broth
1½ cup Cranberries
1 Bay leaf
dash Salt
dash Pepper
¼ cup Minced fresh sage
1 tablespoon Minced fresh thyme
1 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Turkey tenderloin
CRANBERRY COMPOTE
2 teaspoons Olive oil
½ cup Sliced shallots
2 tablespoons Grated orange rind
2 teaspoons Minced fresh sage
½ cup Orange juice
¼ cup Maple syrup
1 cup Cranberries

Directions

TURKEY: Coat a large Dutch oven with cooking spray and place over a medium high heat until hot. Add onion, celery and carrot; saute 5 minutes. Add cider; bring to a boil and cook 10 minutes. Add broth, cranberries and bay leaf; bring to a boil. Reduce heat and simmer, uncovered, 1 hour and 30 minutes. Strain mixture through a sieve into a large bowl, reserving 1 cup liquid; discard remaining liquid and solids. Add dash of salt and pepper to reserved liquid; set aside and keep warm.

Combine sage, thyme, oil and ¼ teaspoon salt and ¼ teaspoon pepper. Rub mixture over both sides of turkey.

Prepare grill. Place turkey on grill rack coated with cooking spray and grill for 10 minutes on each side or until the turkey is done.

Cut turkey across grain into thin slices. Serve with sauce and cranberry compote. Makes 4 servings of 3 ounces turkey, ¼ cup sauce and ¼ cup compote.

Per serving: 376 cal., 28.7 g protein, 10½ g (25%) fat, 42.9 g carb., 1⅕ g fiber, 59 mg chol., 3⅘ mg iron, 295 mg sodium, 74 mg calcium.

CRANBERRY COMPOTE: Heat oil in medium saucepan over medium-high heat.

Add shallots, rind nad sage; saute 5 minutes. Add juice and syrup; cook 2 minutes. Add cranberries; cook 2 minutes or until slightly thickened. Remove from heat; let cool to room temperature. Makes 1 cup.

Per ¼ cup serving: 112 cal., .9 g protein, 2⅖ g (19%) fat, 23⅘ g carb., ½ g fiber, 0 mg chol., ⅗ mg iron, 5 mg sodium, 32 mg calcium.

Recipe by Chef Paul O'Connell of Providence Restaurant in Brookline, MA. Submitted By CAROLYN SHAW On 09-05-95

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