KValley
12-11-2002, 07:17 AM
Perhaps I am the only nut who isn't tired of turkey and sweet potatoes, but I had to share these two recipes- they were both so good. It's an odd combination for a meal- the dishes are highly flavored with sweet, tangy, spicy flavors, but I've been wanting to make both and it's clean-out-the-pantry-and-freezer week! The house was redolent of cinnamon, baking apples, caramelizing onions- bringing that holiday spirit to our dinner plates!
The Turkey dish is an oldie but goodie from 1997 which been lurking in my binder for ages (obviously taken from CL in the days when I clipped and trashed my copies. HORRORS :p )This recipe would be as good, if not better, with pork tenderloin or thinly sliced chops (better than chicken as the recipe suggests, IMHO). The chutney is slightly sweet, slightly tangy and the recipe makes FAR more than 1/2 cup, but we ate it up! Very simple to prepare. THe chutney does take 45 minutes to simmer and can be prepared in advance if you want to chill it, but we had it warm.
Turkey Cutlets With Apple Chutney CL October 1997
Boneless chicken breasts can be used in place of turkey cutlets in this delicious recipe.
INGREDIENTS:
1-1/4 cups chopped Granny Smith apple (about 8 ounces)
1 cup diced tomato
3/4 cup thinly sliced onion
3 tablespoons brown sugar
2 tablespoons cider vinegar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
4 (2-ounce) turkey cutlets
1/8 teaspoon salt
Dash of white pepper
1 teaspoon oil
Cooking spray
INSTRUCTIONS:Estimated Total Time: 1 hour, 15 minutes
Combine first 7 ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.
NUTRITIONAL INFO: Calories: 203 fat: 4.6 g 1.7 mg fiber:
YIELD:2 servings (serving size: 3 ounces turkey and 1/4 cup chutney).
Linda in MO posted this one in the "Favorite Cranberry Recipes" thread. I made it nearly exactly as she wrote it, using frozen cranberries, apple cider for the juice, nutmeg, adding the pecans WITH the apples, and taking a cue from your cooking time, I sliced the potatoes ultra-thin. I used only 1 TBL of butter, and coated the dish with cooking spray. I left Linda's notes at the bottom, since they are particularly helpful. It's EXCELLENT! Thanks, Linda :)
Cranberry and Sweet Potato Bake
Recipe By : Linda in MO
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. sweet potatoes, peeled and sliced -- (4 to 5 medium)
1 cup fresh cranberries
1/2 cup golden raisins
3 T. butter -- melted
1/2 cup packed light brown sugar -- or to taste*
1 t. ground cinnamon
1/2 t. mace or nutmeg
1/8 t. salt -- optional
1/4 cup cranberry juice -- apple cider, or apple juice
1 large tart apple -- peeled and sliced
1/3 cup chopped, toasted pecans
Combine sweet potatoes, cranberries, raisins, and melted butter; toss to coat.
Combine sugar, cinnamon, nutmeg, and salt. Add sugar mixture to sweet potato mixture; toss gently to coat.
Spoon sweet potato mixture into a 2-quart casserole dish. Pour juice over mixture.
Cover; bake in a 350 degree oven for 30 minutes.
Stir in apple slices.
Bake, covered, 25 to 30 minutes more until potatoes are tender. Sprinkle with nuts.
Per serving: 255 cal., 8 g. fat, 45 g. carbo., 2 g. fiber (these totals are correct when using only 1/4 cup sugar and cranberry juice instead of cider)
Source:
"I adapted this slightly from a recipe found in Hometown Cooking
magazine (Oct. 2001)"
Serving Ideas : I served this with Garlic-Studded Pork Loin Roast, green beans, and sourdough french bread.
NOTES : The original recipe called for cranberry juice and nutmeg, but I used apple cider and mace. I might add a little more juice next time and possibly reduce the mace a bit. I used frozen cranberries (unthawed). I had to bake it a little longer. Maybe my sweet potatoes were too thick. The recipe didn't say how thick they should be, so mine were about 1/3 to 1/2 inch thick. Also, I added the pecans after I stirred in the apple.
The Turkey dish is an oldie but goodie from 1997 which been lurking in my binder for ages (obviously taken from CL in the days when I clipped and trashed my copies. HORRORS :p )This recipe would be as good, if not better, with pork tenderloin or thinly sliced chops (better than chicken as the recipe suggests, IMHO). The chutney is slightly sweet, slightly tangy and the recipe makes FAR more than 1/2 cup, but we ate it up! Very simple to prepare. THe chutney does take 45 minutes to simmer and can be prepared in advance if you want to chill it, but we had it warm.
Turkey Cutlets With Apple Chutney CL October 1997
Boneless chicken breasts can be used in place of turkey cutlets in this delicious recipe.
INGREDIENTS:
1-1/4 cups chopped Granny Smith apple (about 8 ounces)
1 cup diced tomato
3/4 cup thinly sliced onion
3 tablespoons brown sugar
2 tablespoons cider vinegar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
4 (2-ounce) turkey cutlets
1/8 teaspoon salt
Dash of white pepper
1 teaspoon oil
Cooking spray
INSTRUCTIONS:Estimated Total Time: 1 hour, 15 minutes
Combine first 7 ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.
NUTRITIONAL INFO: Calories: 203 fat: 4.6 g 1.7 mg fiber:
YIELD:2 servings (serving size: 3 ounces turkey and 1/4 cup chutney).
Linda in MO posted this one in the "Favorite Cranberry Recipes" thread. I made it nearly exactly as she wrote it, using frozen cranberries, apple cider for the juice, nutmeg, adding the pecans WITH the apples, and taking a cue from your cooking time, I sliced the potatoes ultra-thin. I used only 1 TBL of butter, and coated the dish with cooking spray. I left Linda's notes at the bottom, since they are particularly helpful. It's EXCELLENT! Thanks, Linda :)
Cranberry and Sweet Potato Bake
Recipe By : Linda in MO
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. sweet potatoes, peeled and sliced -- (4 to 5 medium)
1 cup fresh cranberries
1/2 cup golden raisins
3 T. butter -- melted
1/2 cup packed light brown sugar -- or to taste*
1 t. ground cinnamon
1/2 t. mace or nutmeg
1/8 t. salt -- optional
1/4 cup cranberry juice -- apple cider, or apple juice
1 large tart apple -- peeled and sliced
1/3 cup chopped, toasted pecans
Combine sweet potatoes, cranberries, raisins, and melted butter; toss to coat.
Combine sugar, cinnamon, nutmeg, and salt. Add sugar mixture to sweet potato mixture; toss gently to coat.
Spoon sweet potato mixture into a 2-quart casserole dish. Pour juice over mixture.
Cover; bake in a 350 degree oven for 30 minutes.
Stir in apple slices.
Bake, covered, 25 to 30 minutes more until potatoes are tender. Sprinkle with nuts.
Per serving: 255 cal., 8 g. fat, 45 g. carbo., 2 g. fiber (these totals are correct when using only 1/4 cup sugar and cranberry juice instead of cider)
Source:
"I adapted this slightly from a recipe found in Hometown Cooking
magazine (Oct. 2001)"
Serving Ideas : I served this with Garlic-Studded Pork Loin Roast, green beans, and sourdough french bread.
NOTES : The original recipe called for cranberry juice and nutmeg, but I used apple cider and mace. I might add a little more juice next time and possibly reduce the mace a bit. I used frozen cranberries (unthawed). I had to bake it a little longer. Maybe my sweet potatoes were too thick. The recipe didn't say how thick they should be, so mine were about 1/3 to 1/2 inch thick. Also, I added the pecans after I stirred in the apple.