Yield: 24 Establishment: Restaurant, Catering Operation, Business and Industry Account   Ethnicity: New American   Meal Type: Main Course, Entrée   Occasion: Valentine's Day, New Year's, Mother's Day   Preparation Method: Saute   Product Type: Turkey Cutlets/Steaks

Sweet and Sour Cranberry Sauce

6 Cups fresh cranberries, washed and picked over

1 Quart TURKEY STOCK

3 Cups sugar

4 cinnamon sticks

12 whole cloves

1/4 Cup whole black peppercorns

Combine cranberries, turkey stock, sugar, cinnamon sticks and cloves in non-reactive pan; bring to boil. Simmer for 20 minutes, stirring well. Remove from heat. Crack peppercorns, stir into sauce and allow sauce to sit for 20 minutes. Pour through a fine strainer and gently reheat, adjusting thickness as necessary. Discard strained spices and cranberry skins.

Cranberry-Orange Relish

1 Large orange

2 Cups fresh cranberries, washed and picked over

1-1/2 Cups sugar

Cut orange into quarters and combine with fresh cranberries. Grind fruit in a food grinder, with a medium plate, into a bowl. Mix in 1½ cups sugar or to taste. Cover and hold for service in refrigerator.

Wild Rice Sauté

1 Pound unsalted butter

3 Cups leeks, washed and finely sliced

4 Cups shiitake or crimini mushrooms, cleaned and sliced

1 Cup dried blueberries

1 Cup dried cranberries

12 Cups cooked wild rice

As needed kosher salt

As needed freshly ground white pepper

For each portion, heat 1½ tablespoons butter in a sauté pan. Add 2 tablespoons leeks and 3 tablespoons mushrooms. Cook until softened. Add a heaping teaspoon of dried berries and toss well for 30 seconds. Add ½ cup cooked rice and continue to cook mixture until rice is heated through. Season to taste with salt and pepper. Hold for service.

Turkey Cutlets

72 Whole fresh sage leaves

4 Cups flour

24 TURKEY BREAST CUTLETS

1-1/2 Cups canola oil

For each turkey cutlet, flour 3 sage leaves on one side and press them, floured side down onto one side of the cutlet. Season flour with salt and pepper. Dredge cutlet lightly in seasoned flour. Heat 1-tablespoon oil in sauté pan. Place turkey cutlet, sage side down in pan; cook over medium-high heat for 2½ minutes. Turn and sauté other side for 2 minutes or until turkey is cooked through.

Service

As needed fresh sage sprigs

Place a portion of Wild Rice Sauté, no larger than the cutlet, on a heated dinner plate. Place cooked turkey, sage side up on rice. Ladle 3 ounces of Sweet and Sour Cranberry Sauce around the rice. Place a single fresh sage sprig on plate. Garnish with Cranberry-Orange Relish.

Recipe Source: Recipe provided by Jennie-O Turkey Store Sales, LLC

Nutrition Facts Calories 780   Calories from Fat 270 % Daily Value* Total Fat 31g 48% Saturated Fat 11g 55% Cholesterol 135mg 45% Sodium 430mg 18% Total Carbohydrate 88g 29% Dietary Fiber 5g 20% Sugars 47g   Protein 40g   Vitamin A 15% Vitamin C 15% Calcium 6% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4