Turkey Sauté With Fresh Cherry Sauce Recipes

Steps:

• Preheat the oven to 200 degrees F.
• In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
• Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
• Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
• Serve the turkey culets on individual plates with some sauce spooned over the top.
• Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle turkey with salt and pepper. Add turkey to skillet and sauté until golden, about 2 minutes per side. Using tongs, transfer turkey to plate. Add shallots and thyme to skillet. Reduce heat to medium-low heat and cook 2 minutes, stirring occasionally. Add vinegar and water and bring to simmer, scraping up any browned bits. Add cherries and fruit spread. Simmer until cherries soften and sauce thickens slightly, stirring occasionally, about 3 minutes. Season sauce to taste with salt and pepper. Return turkey and any collected juices to skillet. Simmer just until cooked through and hot, about 1 minute. Transfer turkey and sauce to plates.

Steps:

• Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
• Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.

Steps:

• Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm., In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey.

Steps:

• Combine sugar, cornstarch and salt in a saucepan.
• Stir in water.
• Add the cherries and cook until thick and bubbly.