Turkey With Ancho-Orange Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 pounds sweet potatoes (about 4 medium)

1 1/2 pounds turkey cutlets

2 tablespoons ancho chile powder

Kosher salt

2 tablespoons extra-virgin olive oil

1 large Spanish onion, halved and sliced 1/4 inch thick 

2 teaspoons ground cumin

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 tablespoons honey

1 1/2 teaspoons dijon mustard

1/2 teaspoon grated orange zest

3 tablespoons fresh orange juice


  1. Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
  2. Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
  3. Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
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