Seared Turkey with Creamy Cranberry-Sage Sauce, Golden Corn Hoecakes, and Sautéed Green Beans with Shallot

Instructions

1. 1

   1. Pat the turkey cutlets dry with paper towels and season them with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the garlic powder, and dried sage. Dust both sides with 16 g (2 tbsp) all-purpose flour, shaking off any excess.

2. 2

   2. In a medium bowl, combine the cornmeal, the remaining 8 g (2 tsp) all-purpose flour, baking powder, sugar, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Add the egg and buttermilk, then whisk until combined. Fold in the corn kernels and let the batter rest for 10 minutes.

3. 3

   3. Heat a large skillet over medium-high heat and add 15 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter. Sear the turkey for 3 to 4 minutes per side, until fully cooked and the internal temperature reaches 165°F and 74°C. Transfer to a plate and loosely cover.

4. 4

   4. In the same skillet, reduce to medium heat and add half of the minced shallot. Cook for 1 minute. Stir in the dried cranberries, chicken broth, Dijon mustard, and apple cider vinegar. Scrape up the browned bits and cook for 3 to 4 minutes, until the cranberries soften.

5. 5

   5. Add the heavy cream and fresh sage to the sauce. Cook over medium-low heat for 2 to 3 minutes until slightly thickened. Adjust with a pinch of salt and pepper. Return the turkey to the skillet for 1 minute to coat and keep warm.

6. 6

   6. Meanwhile, heat another skillet or griddle over medium heat and grease with 15 ml (1 tbsp) vegetable oil. Make 8 hoecakes using portions of batter, about 45 ml (3 tbsp) each. Cook for 2 to 3 minutes per side until golden. If desired, keep them warm on a tray in a 200°F and 95°C oven.

7. 7

   7. For the green beans, heat a medium skillet over medium-high heat with 14 g (1 tbsp) butter. Add the remaining shallot and cook for 1 minute. Add the green beans, garlic, 2 g (1/4 tsp) salt, and the remaining pepper. Sauté for 4 to 5 minutes until tender-crisp. Add the lemon zest at the end.

8. 8

   8. Serve the turkey topped with the creamy cranberry-sage sauce alongside the corn hoecakes and sautéed green beans with shallot.