INGREDIENTS:

• 1/3 cup dried cranberries
• ½ cup tawny port
• 1 ½ pounds turkey cutlets
• ¼ cup all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 cup Turkey Stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh rosemary
• Fresh rosemary springs for garnish

DIRECTIONS:

1. Combine dried cranberries and port in a small bowl and let stand 1 hour.  (Or combine in a microwave safe bowl and microwave on high for 20 seconds and cool.)

2. Heat 1 tablespoon butter and oil in a large skillet over medium heat until very hot but not smoking.

3. Cut cutlets into 4 serving pieces.  Season with salt and pepper to taste.  Dip cutlets in flour; shake off excess flour.  In batches, add to skillet and cook, turning once, until turkey feels firm in the center and is lightly browned on both sides, about 15 minutes.  Transfer to plate.

3. Add cranberries and port to pan and bring to a boil over high heat.  Add stock, vinegar, and chopped rosemary and bring to a boil.  Cook until reduced to about 1/3 cup, about 5 minutes.  Remove from heat and whisk in remaining butter, 1 tablespoon at a time.  Season with salt and pepper.

4. Divide turkey among 4 dinner plates and top with sauce.  Garnish with rosemary sprigs and serve hot.

SERVES 4