Cranberry Turkey Stir-fry Recipe

3.5 1 4
Cranberry Turkey Stir-fry Recipe
Cranberry Turkey Stir-fry Recipe photo by Taste of Home
Publisher Photo

Cranberry Turkey Stir-fry Recipe

Read Reviews
3.5 1 4
Publisher Photo
"Soy sauce and cranberry sauce team up to give this pretty turkey stir-fry a sweet and savory flavor," notes Gwendolyn Roux of Oceanside, California.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups julienned carrots
  • 2 cups uncooked turkey breast strips
  • 2 cups julienned zucchini
  • 1 cup canned bean sprouts
  • 1 can (8 ounces) jellied cranberry sauce
  • 1/3 cup apple juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 4 cups hot cooked rice

Directions

In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.
Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 servings.
Originally published as Cranberry Turkey Stir-fry in Taste of Home August/September 2001, p16

Nutritional Facts

1 cup: 530 calories, 10g fat (2g saturated fat), 55mg cholesterol, 696mg sodium, 83g carbohydrate (0 sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fruit, 1 vegetable.

  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups julienned carrots
  • 2 cups uncooked turkey breast strips
  • 2 cups julienned zucchini
  • 1 cup canned bean sprouts
  • 1 can (8 ounces) jellied cranberry sauce
  • 1/3 cup apple juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 4 cups hot cooked rice
  1. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.
  2. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 servings.
Originally published as Cranberry Turkey Stir-fry in Taste of Home August/September 2001, p16

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MY REVIEW
dbeauche User ID: 4406338 55657
Reviewed Mar. 10, 2013

"I found the vinegar taste in this recipe to be too strong and the cranberry too light. If I make it again, I would cut back the vinegar and probably add more cranberry sauce."

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