This post is sponsored by BabbleBoxx on behalf of Alexia!
Pecan Crusted Turkey Cutlets with Red Onion Marmalade is perfect for any autumn occasion or intimate holiday dinner. Pair it with complete All-Natural Alexia Premium Side Dishes and it’s easy AND elegant!
I’m always excited to find something that makes life a little easier and I love to share it with you! I’ve discovered All-Natural Alexia Side Dishes!
Heading into the holiday season, life can become very stressful. It’s tough enough to get the entree done when you’re entertaining and certainly when feeding your family. If all you have time for is the entree, Alexia will make you look like a pro!
At Alexia, the passion and creativity for high-quality side dishes run deep.
Alex, a Manhattan chef, wondered why side dishes didn’t get the same attention as main dishes. He saw a need and began creating distinctive, convenient side dishes. He began by hand-selecting ingredients and producing small quantities of his exquisite side dishes.
His side dish creations were soon sought-after and were even difficult to find at first. They were unique because he used real ingredients and put quality and taste first.
Alexia Cauliflower Risotto with Parmesan and Sea Salt and Mashed Butternut Squash with Brown Sugar are part of a new starch replacement line. Yay! Who doesn’t want healthier, less starchy side dishes?
Cauliflower as a starch alternative is hot these days! Here, riced cauliflower meets parmesan cheese, sea salt with just a touch of rich cream. With Alexia Cauliflower Risotto with Parmesan and Sea Salt, your taste buds will celebrate!
Mashed Butternut Squash with Brown Sugar is the perfect fall side dish you can enjoy without the hard work of cutting and peeling squash! Delicious butternut squash is first simmered, then mashed with a touch of rich cream and finished with brown sugar and butter. This decadent twist on a classic is perfect for the holidays or for any night of the week!
Alexia premium side dish products are all natural, non-GMO product verified, are gluten-free and use organic dairy products. As a starch alternative, they don’t require additional ingredients to prep. They’re complete side dishes and are ready to cook right out the bag. They take less than 10 minutes heat and serve!
Look for Alexia Premium Vegetable Sides at Giant Eagle, Kroger, Meijer and other fine grocers. Visit AlexiaFoods.com for more inspiration!
So now that you don’t have the side dishes to worry about, let me tell you about this exquisite entree! Pecan-Crusted Turkey Cutlets with Red Onion Marmalade! A slowly-cooked red onion marmalade is the perfect match to crunchy baked pecan-crusted turkey cutlets.
Start by cooking the onions. Use a fair amount of oil and butter to get them started and so they don’t burn. When the onions are finished, simply strain it out. You don’t need to caramelize the onions, just get them nice and melty soft.
The turkey cutlets are super-simple. After grinding the pecans, add thyme, salt and black pepper. Give the turkey cutlets a quick dip in Dijon mustard. The mustard gives the pecans something to hold onto and adds flavor. Dredge in the pecans, bake and voila!
Light some candles, call your loved one and enjoy this wonderful, elegant autumn-inspired dinner!
20 minPrep Time
32 minCook Time
52 minTotal Time
4 tablespoons canola oil
4 tablespoons butter
2 large red onions, finely chopped
3 cloves garlic, minced
3 tablespoons balsamic vinegar
2 teaspoons sherry vinegar
1 tablespoon dark brown sugar
salt and freshly ground black pepper, to taste
Non-stick cooking spray
3 cups finely chopped pecans
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
1 pound turkey breast cutlets
1/2 cup Dijon mustard
Chopped fresh parsley
Heat canola oil and butter in a large skillet over medium-high heat. Add the onions, reduce heat to medium-low, cover and cook 10 to 15 minutes, stirring once or twice until beginning to soften.
Add salt and continue cooking another 30 to 40 minutes or until onions are very tender, stirring frequently.
Add garlic and cook briefly, 30 seconds. Transfer onions and garlic to a sieve and drain off the excess fat.
Return onions to the skillet. Add vinegars, sugar, salt and black pepper to taste. Keep warm.
Preheat oven to 350 degrees. Spray a non-stick baking sheet with cooking spray. Combine pecans, thyme and salt and black pepper in a shallow pan.
Coat turkey breast cutlets well with Dijon mustard. Dredge turkey cutlets in pecan mixture and place on prepared baking sheet.
Bake for 20 to 22 minutes or until turkey is cooked through to 165 degrees. Garnish with chopped fresh parsley and serve with warm onion marmalade.