Cranberry turkey & sweet potato mash
A little Thanksgiving comfort for two: tender turkey cutlets, a bright cranberry-orange sauce and buttery sweet potato mash.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Cut the sweet potato into small, even cubes. Put in a saucepan, cover with water and simmer for 12–15 minutes until very tender. Meanwhile, pat the turkey dry. Flatten any thick pieces to an even thickness of about 1–1.5 cm and season with half the salt and the pepper.
- 02
Heat the oil in a skillet over medium heat. Cook the turkey for about 4–5 minutes per side, adjusting for thickness, until the thickest part reaches 165°F / 74°C. Transfer to a warm plate and loosely cover while making the sauce.
- 03
Squeeze the orange. Add 60 ml orange juice, the cranberries, maple syrup and 80 ml water to the skillet. Simmer for 6–8 minutes, stirring, until the berries burst and the sauce lightly thickens. Add a splash of water if it becomes too thick; taste before adding more maple syrup.
- 04
Drain the sweet potato and mash with butter and the remaining salt, adding a little hot water if needed. Divide the mash and turkey between 2 plates. Stir any turkey resting juices into the hot cranberry sauce, spoon it over the turkey and serve immediately.
A note from the kitchen
Use breast cutlets rather than ground turkey or a whole joint. Cooking time depends on thickness; check 165°F / 74°C with a thermometer. The sauce is gently tart. One orange should provide the 60 ml juice needed; save any extra for another use.