{"id":2898,"date":"2014-10-20T17:00:00","date_gmt":"2014-10-21T00:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=2898"},"modified":"2014-10-07T13:23:24","modified_gmt":"2014-10-07T20:23:24","slug":"pomegranate-glazed-turkey-roasted-fennel","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/pomegranate-glazed-turkey-roasted-fennel\/","title":{"rendered":"Pomegranate-Glazed Turkey with Roasted Fennel"},"content":{"rendered":"<p>Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available\u2014they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches.<\/p>\n<p><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/10\/Pomegranate-Glazed-Turkey-with-Roasted-Fennel.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-2899\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/10\/Pomegranate-Glazed-Turkey-with-Roasted-Fennel.jpg\" alt=\"Pomegranate-Glazed Turkey with Roasted Fennel\" width=\"308\" height=\"308\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/10\/Pomegranate-Glazed-Turkey-with-Roasted-Fennel.jpg 308w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/10\/Pomegranate-Glazed-Turkey-with-Roasted-Fennel-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/10\/Pomegranate-Glazed-Turkey-with-Roasted-Fennel-300x300.jpg 300w\" sizes=\"(max-width: 308px) 100vw, 308px\" \/><\/a>Makes:\u00a04 servings<br \/>\nActive Time:\u00a030 minutes<br \/>\nTotal Time:\u00a030 minutes<\/p>\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li>4 medium fennel bulbs, cored and thickly sliced<\/li>\n<li>5 teaspoons canola oil, divided<\/li>\n<li>1\/2 teaspoon chopped fresh thyme, plus 1 sprig<\/li>\n<li>1 teaspoon kosher salt, divided<\/li>\n<li>3\/4 teaspoon freshly ground pepper, divided<\/li>\n<li>4 turkey cutlets, 1\/4 inch thick (1 pound)<\/li>\n<li>1 cup\u00a0pomegranate\u00a0juice<\/li>\n<li>1\/4 cup reduced-sodium chicken broth, or water<\/li>\n<li>1 teaspoon cornstarch<\/li>\n<\/ul>\n<h3>PREPARATION<\/h3>\n<p>1. Preheat oven to 450\u00b0F.<\/p>\n<p>2. Toss fennel, 3 teaspoons oil, chopped thyme and 1\/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.<\/p>\n<p>3. Meanwhile, sprinkle both sides of turkey with the remaining 3\/4 teaspoon salt and 1\/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.<\/p>\n<p>4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1\/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.<\/p>\n<p><em>Recipe and photo from\u00a0<a href=\"http:\/\/www.eatingwell.com\/recipes\/pomegranate_glazed_turkey_with_roasted_fennel.html\" target=\"_blank\">www.EatingWell.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available\u2014they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches. Makes:\u00a04 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pomegranate-Glazed Turkey with Roasted Fennel | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish which is perfect for fall!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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