Makes 6 servings

1 whole turkey breast, boned and tied, 3 1/2 pounds

3 tablespoons vegetable oil

Salt and freshly ground black pepper

1/2 cup finely minced onion

1/2 cup finely minced celery

1 clove garlic, minced

1/2 cup dry white wine

1 cup chicken stock

3/4 cup diced rhubarb

1/4 cup dried cranberries

2 tablespoons white wine vinegar

1/2 cup sugar or honey

• Preheat the oven to 375 degrees.

• Rub turkey with 2 tablespoons of the oil and season with salt and pepper.

• Place on a rack in a roasting pan and roast about 20 minutes a pound, or until an instant- read thermometer inserted in the center registers 160 degrees.

• While turkey is roasting, heat the remaining oil in a heavy saucepan over medium heat. Add the onion, celery and garlic and sauté.

• Stir in the wine, scraping the bottom of the pan.

• Add the stock, rhubarb, dried cranberries, vinegar and sugar or honey, cook over medium heat and simmer until the sauce thickens, about 10 minutes.

• Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.

• When turkey is done, remove from the oven and let rest at least 10 minutes.

• Remove the trussing string and slice the meat about ¼-inch thick.

• Arrange the slices on a warm platter, drizzle with a little of the sauce.

- The New York Times Passover Cookbook

Nutritional information per serving: 343 cal., 8 g fat (1 g sat.), 95 mg chol., 24 g carb., 311 mg sodium, 1 g fiber, 39 g pro.

Back to Top