Bright, tangy, and beautifully seasonal, this dish brings together tender turkey cutlets, caramelized fennel, and a jewel-toned pomegranate glaze. Fresh pomegranate seeds make a stunning garnish when in season (September–January), while nutty bulgur or couscous completes the meal. Elegant enough for company, yet easy enough for a weeknight dinner, this recipe highlights the best of fall and winter flavors.
INGREDIENTS:
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 low-sodium chicken broth, or water
1 teaspoon cornstarch
Fresh pomegranate seeds, for garnish (optional)
METHOD:
Preheat oven to 450°F. Line a rimmed baking sheet with parchment.
In a medium bowl, toss fennel with 3 teaspoons oil, chopped thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on prepared sheet and roast, stirring twice, until tender and golden, 25–30 minutes.
Meanwhile, season turkey cutlets with remaining ¾ teaspoon salt and ½ teaspoon pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Cook turkey 1–3 minutes per side, until golden brown. Transfer to a plate.
Add pomegranate juice and thyme sprig to skillet. Boil, stirring often, until reduced to ¼ cup, about 6–10 minutes. Discard thyme.
In a small bowl, whisk broth (or water) with cornstarch. Stir into reduced pomegranate juice and cook, whisking constantly, until sauce thickens, about 15–30 seconds.
Return turkey and any juices to the pan, turning to coat in sauce. Cook for 1 minute to heat through.
To serve, spoon roasted fennel onto plates, top with turkey, and drizzle with sauce. Garnish with fresh pomegranate seeds if desired.
YIELD: 4 servings
