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Essential Best Foods Cookbook
by Dana Jacobi
Transforming a Thanksgiving favorite, uncooked cranberry relish, into a salsa makes it perfect with turkey cutlets. You deserve the goodness in these foods more than once a year: Together, they make a low-fat main course.
Makes 4 servings


• 1 (12-ounce) bag fresh or frozen cranberries, picked over
• 1 medium navel orange, ends sliced off, cut into 16 pieces
• 1/3 cup sugar, or to taste
• 5 tablespoons fresh or frozen pomegranate seeds
• 1 serranochile pepper, seeded and minced
• Salt and freshly ground pepper

• 4 (4-ounce) turkey cutlets
• Salt and freshly ground pepper
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil


1. FOR THE SALSA: Pulse the cranberries and orange in a food processor until finely chopped, about 1 minute, stopping one or twice to scrape down the bowl. Transfer the salsa to a bowl and mix in the sugar. Cover and refrigerate 1 hour. This salsa gets sweeter the longer it sits.

2. Before serving, mix the pomegranate seeds and chile into the salsa. Season to taste with salt and pepper.

3. FOR THE TURKEY: Pound the turkey cutlets between 2 sheets of waxed paper to 1/2" thickness. Season them lightly with salt and pepper.

4. In a large skillet set over medium-high heat, melt the butter with the oil. Add the cutlets and cook, turning several times, until lightly browned on both sides and white in the center, 8 to 10 minutes. Serve, accompanied by the salsa.

Food Fact: Fresh or frozen, raw cranberries deliver the most vitamin C and other nutrients.

Best Technique: When pomegranates are in season (October through May), freeze the arils, what we call seeds, in containers and enjoy this dish and most others using pomegranates any time you wish.

Per serving: 287 calories, 5 g fat, 2 g saturated fat. 29 g protein, 34 g carbohydrates, 5 g fiber



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