If you are roasting another turkey for Christmas, this recipe is a wonderful way to jazz up the ole' Tom turkey.
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It's not hard to prepare and gives loads of flavor when it is marinated the turkey overnight.
I know, it's not the traditional method of cooking your turkey for the holidays, but it's worth a try to prepare something different.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Turkey and plum cutlets
1 pound dried plums, cut in half
4 8-ounce turkey breast fillets
1 cup apple cider
3 ounces lite soy sauce
3 ounces dry sherry
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh parsley
2 ounces butter
2 ounces canola oil or grape seed oil
Salt and Pepper to taste
Soak plums in water, enough to cover, for about 3 hours before adding to recipe.
Take each breast fillet and slice them on the bias to get about 4 portions out of each fillet. Lay the slices out on a cutting board and cover with several layers of plastic wrap.
Pound the turkey slices with a meat mallet or heavy iron skillet until about 1-inch thick.
Place in a large shallow dish and pour over the apple cider, soy sauce, sherry, garlic, thyme and parsley. Cover and leave in the refrigerator to marinate overnight.
Remove the turkey from the marinade, saving the marinade.
Heat the butter and oil in a large sauté pan and quickly fry the turkey until lightly browned on both sides.
Add the plums, reserved marinade and salt and pepper to taste.
Cover and simmer gently for 15 minutes, until tender and cooked to 165 degrees, stirring occasionally.
Cook's note: This goes well with sweet baby peas, fresh creamy whipped potatoes and cornbread stuffing.