Turkey With Ancho-Orange Sauce

Name: Turkey With Ancho-Orange Sauce
Ingredients: 2 pounds sweet potatoes (about 4 medium); 1 1/2 pounds turkey cutlets; 2 tablespoons ancho chile powder; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 large Spanish onion, halved and sliced 1/4 inch thick; 2 teaspoons ground cumin; 1 cup low-sodium chicken broth; 1/2 cup heavy cream; 2 tablespoons honey; 1 1/2 teaspoons dijon mustard; 1/2 teaspoon grated orange zest; 3 tablespoons fresh orange juice

13 ingredients

15 steps

Ingredients

2 pounds sweet potatoes (about 4 medium)
1 1/2 pounds turkey cutlets
2 tablespoons ancho chile powder
Kosher salt
2 tablespoons extra-virgin olive oil
1 large Spanish onion, halved and sliced 1/4 inch thick
2 teaspoons ground cumin
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons honey
1 1/2 teaspoons dijon mustard
1/2 teaspoon grated orange zest
3 tablespoons fresh orange juice

Directions

1

Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes.
2

Halve the sweet potatoes and scoop the flesh into a bowl.
3

Mash with a fork until fluffy; cover and keep warm.
4

Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt.
5

Heat the olive oil in a large cast-iron skillet over medium-high heat.
6

Add the turkey and cook until browned, 3 to 4 minutes per side.
7

Transfer to a plate.
8

Wipe out the skillet and place over high heat.
9

Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes.
10

Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds.
11

Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes.
12

Add the turkey and warm through, 1 minute.
13

Serve with the mashed sweet potatoes.
14

Per serving: Calories 621; Fat 20 g (Saturated 8 g); Cholesterol 115 mg; Sodium 851 mg; Carbohydrate 63 g; Fiber 9 g; Protein 49 g
15

Photograph by Christopher Testani