Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 9-95 1 tb Minced fresh thyme
Carolyn Shaw 8-95 1 tb Olive oil
Vegetable cooking spray 1/4 ts Salt
3/4 c Chopped onion 1/4 ts Pepper
3/4 c Chopped celery 1 lb Turkey tenderloin
3/4 c Chopped carrot CRANBERRY COMPOTE
2 c Apple cider 2 ts Olive oil
4 c Low salt chicken broth 1/2 c Sliced shallots
1 1/2 c Cranberries 2 tb Grated orange rind
1 Bay leaf 2 ts Minced fresh sage
ds Salt 1/2 c Orange juice
ds Pepper 1/4 c Maple syrup
1/4 c Minced fresh sage 1 c Cranberries

TURKEY: Coat a large Dutch oven with cooking spray and place over a
medium high heat until hot. Add onion, celery and carrot; saute 5
minutes. Add cider; bring to a boil and cook 10 minutes. Add broth,
cranberries and bay leaf; bring to a boil. Reduce heat and simmer,
uncovered, 1 hour and 30 minutes. Strain mixture through a sieve into
a large bowl, reserving 1 cup liquid; discard remaining liquid and
solids. Add dash of salt and pepper to reserved liquid; set aside and
keep warm.

Combine sage, thyme, oil and 1/4 teaspoon salt and 1/4 teaspoon
pepper. Rub mixture over both sides of turkey.

Prepare grill. Place turkey on grill rack coated with cooking spray
and grill for 10 minutes on each side or until the turkey is done.

Cut turkey across grain into thin slices. Serve with sauce and
cranberry compote. Makes 4 servings of 3 ounces turkey, 1/4 cup sauce
and 1/4 cup compote.

Per serving: 376 cal., 28.7 g protein, 10.5 g (25%) fat, 42.9 g
carb., 1.2 g fiber, 59 mg chol., 3.8 mg iron, 295 mg sodium, 74 mg
calcium.

CRANBERRY COMPOTE: Heat oil in medium saucepan over medium-high heat.
Add shallots, rind nad sage; saute 5 minutes. Add juice and syrup;
cook 2 minutes. Add cranberries; cook 2 minutes or until slightly
thickened. Remove from heat; let cool to room temperature. Makes 1
cup.

Per 1/4 cup serving: 112 cal., .9 g protein, 2.4 g (19%) fat, 23.8 g
carb., .5 g fiber, 0 mg chol., .6 mg iron, 5 mg sodium, 32 mg calcium.

Recipe by Chef Paul O'Connell of Providence Restaurant in Brookline,
MA. Submitted By CAROLYN SHAW On 09-05-95

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