The dried figs and sherry offer a nice counterpoint to the onions in the sweet and savory sauce, which permeates the turkey breast. Serve with wild rice and sauteed zucchini or HONEYED CARROTS.
SERVES: 6
INGREDIENTS:
- 1/4 cup canola oil
- one 1 1/2-pound boneless, skinless turkey breast, tied with butcher’s twine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large sweet onions, such as vidalia, coarsely chopped
- 12 large dried figs, coarsely chopped
- 6 dried plums, coarsely chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup sherry
- 1 cup chicken stock or store-bought chicken broth
- 2 tablespoons cornstarch mixed with u cup water
- 1/4 cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the turkey evenly with the salt and pepper, add to the pressure cooker, brown on all sides, and transfer to a plate. Add the onions, figs, plums, thyme, and bay leaf to the pot. Cook for 2 minutes to begin to soften the onions and pour in the sherry and stock. Return the turkey to the pot. Lock the lid in place and cook at high pressure for 18 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the turkey to a cutting board. Allow it to rest for 15 minutes, loosely covered with aluminum foil, before carving.
- Remove the bay leaf and thyme from the sauce and bring the sauce to a boil. Whisk in the cornstarch slurry and return to a boil, whisking until the sauce is thickened and glossy. Stir in the parsley. Slice the turkey breast and arrange it on a platter. Spoon some of the sauce over the turkey and serve the rest on the side.
