Turkey Scaloppine In Cranberry Port Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Turkey breast cutlets1 Pound (1/4 Inch Thick)
 Dried thyme1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Butter2 Teaspoon
 Finely chopped shallot1⁄4 Cup (4 tbs) (About 1 Small Sized)
 Canned fat free low sodium chicken broth14 Ounce, divided (1 Can)
 Cornstarch2 Teaspoon
 Port wine/Other sweet red wine2⁄3 Cup (10.67 tbs)
 Dried cranberries1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 884 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 221.5 mg

Sodium 1383.1 mg57.6%

Total Carbohydrates 48 g16.1%

Dietary Fiber 3.2 g12.7%

Sugars 25.2 g

Protein 109 g217.8%

Vitamin A 17.5% Vitamin C 8%

Calcium 8.8% Iron 27.3%

*Based on a 2000 Calorie diet


1. Sprinkle turkey evenly with thyme, salt, and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add turkey; cook 2 to 3 minutes on each side or until golden brown. Remove turkey and keep warm.
3. Reduce heat to medium; add shallot. Saute 30 seconds or until tender. Combine 1 tablespoon chicken broth and cornstarch; set aside. Add remaining broth to pan; scrape pan to loosen browned bits. Add wine and cranberries; bring to a boil. Reduce heat, and simmer, uncovered, 7 minutes. Stir in cornstarch mixture; boil 1 minute.