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Turkey Cutlets with Cranberry Cream Sauce
and Chocolate Pasta
2 turkey cutlets
1/2 tsp nutmeg
4 tbsp Persian Lime Olive Oil, divided
2 tsp Toasted Onion Sea Salt, divided
2 tbsp Cranberry Balsamic
1/2 cup sour cream
2 tbsp cream cheese (optional)
3/4 cup heavy cream or milk
1 cup (6-10) shaved brussels sprouts
1/2 cup sundried cherry tomatoes, halved
1 tbsp minced garlic
4 slices thick cut bacon
Preheat your oven to 375 degrees. Spread 1 tbsp of the oil over each cutlet and place them on a baking sheet. Sprinkle with the nutmeg and the Toasted Onion Salt. Bake for 45 minutes to an hour. If you are measuring with a thermometer, the internal temperature should be 165.
Take them out of the oven and let them cool. Slice thinly on a diagonal and set aside.
Prepare the pasta according to the directions, enough for 4 servings. Rinse well. Cook the bacon until is it nice and crispy and crumble it. Set those aside.
Heat the other 2 tbsp of olive oil in a sauce pan and add the garlic and the cherry tomatoes. Saute for 1-3 minutes. Add the cream or milk and the Cranberry Balsamic and bring to a light simmer. Put in the sour cream and stir to combine. Then add the cream cheese if you are using it. Simmer for another minute or two, the sauce should be nice and thick.
Sprinkle in the salt and the brussels sprouts, saving a little bit for garnish. Stir in some of the bacon, saving some of that for garnish too. Remove from the heat.
Arrange some pasta and turkey slices on each plate. Top with the sauce, a bit of brussles sprouts and bacon and a couple whole cherry tomatoes.