Turkey Cutlet with Tart Cherry Sauce

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Though the picture doen't look that good, I decided to try this recipe anyway, as we think fruit and poultry and nicely complimentary. Following the recipe, the turkey cutlet became dry and overcooked. A different cooking time or method is needed. The sauce just doesn't come together at all. It had all the personality of canned cherry pie filling, though it lacked its rich texture. The sauce is all wrong for this recipe.

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After reading the other reviews, I hesitated to try this, but my family enjoyed it. The cutlets cooked quickly and remained tender and moist. I think the brand of cherries is important. I use tart canned cherries frequently and the store brands just can't compare to Oregon in color and texture. I did not have Merlot wine so substituted a Pinot Noir, omitted the orange juice and increased the tablespoon of brown sugar by an additional teaspoon or so after tasting in the pan.

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It was easy and tasted great. The only trouble I has was getting the sauce as thick as I would like, but we will definitely make this again.

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the turkey needed some spicing but the cheery sauce was not good.

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The sauce tasted horrible and was a horrible gray color. VERY unappetizing!

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The entire dish was way too sweet. The orange juice concentrate and brown sugar added an unpleasant flavor. The dish also presented terribly.

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This is a great finishing sauce for any number of meat dishes. I used chicken as I was unable to find the turkey. I doubled the wine and cut the cherries in half. Next time, I might try dried cherries. Do give this a try!

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On the show she says to make sure to use cherry pie filling. But we thought the pie filling was much too thick and sweet. It tasted like pie.

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The turkey was bland and came out rather tough. The sauce was too acidic and visually very unappetizing with the greyish cherries.

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Would have been better without it.