Turkey breast chops or
cutlets are sautéed with rosemary and served with a festive
cranberry orange sauce.
Rosemary
Turkey with Cranberry Orange Sauce
- 1 pound Honeysuckle White® Breast
Cutlets
1 teaspoon rosemary leaves, dried
Salt & pepper to taste (optional)
1/3 cup cranberry sauce
1/4 cup mandarin oranges or use 1/4 cup chopped fresh orange,
sections
1/4 teaspoon ginger
- Sprinkle turkey with rosemary,
salt, and pepper.
- Spray large nonstick skillet
with non-stick cooking spray. Heat over medium-high heat until
hot, add turkey. Cook 10 to 15 minutes or until turkey is golden
brown, tender, and no longer pink in the center, turning once.
- Add remaining ingredients.
Cook until heated through.
Makes 4 servings.
Tips: Serve with mashed
potatoes or stuffing, if desired. Add 1 tablespoon oil to skillet
if turkey begins to stick. Sauce can be served over leftover
cooked turkey slices from a whole bird. Add rosemary, salt, and
pepper to sauce. Turkey can be broiled or grilled, if desired.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
