Turkey breast chops or
cutlets sauteed with rosemary, served with 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.
Nutrition Facts:
Serving size: 5.4ounce/152.3g
Calories per serving: 259
Calories from fat 76
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 84 mg
Sodium: 79 mg
Carbohydrate: 11 g
Fiber Carbs: 0 g
Sugar Carbs: 11 g
Protein: 33 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
