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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil; set aside. In a medium bowl combine fennel, 1 tablespoon of the oil, the sage, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, about 25 minutes or until tender-crisp and lightly browned, stirring once.

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  • Meanwhile, sprinkle turkey with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. In a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add turkey; cook for 4 to 6 minutes or until browned, turning once. Remove from skillet.

  • For sauce, add pomegranate juice to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until reduced to 1/3 cup. In a small bowl stir together the water and cornstarch; stir into the reduced juice. Cook and stir until thickened and bubbly. Return turkey to skillet, turning to coat with sauce. Cook for 1 minute more.

  • To serve, divide roasted fennel among dinner plates. Top with turkey and sauce. If desired, sprinkle with pomegranate seeds.

Nutrition Facts

311 calories; 9 g total fat; 1 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 67 mg cholesterol; 614 mg sodium. 1513 mg potassium; 26 g carbohydrates; 7 g fiber; 8 g sugar; 30 g protein; 0 g trans fatty acid; 395 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 89 mcg folate; 1 mcg vitamin b12; 130 mg calcium; 2 mg iron;

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