Serving Size:1 turkey slice, 3/4 cup fennel, and 1 tablespoon sauce
Start to Finish:30 mins
pomegranate turkey with roasted fennel
Preheat oven to 450 degrees 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.
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.