- 1 package (17.6 ounces) turkey breast tenderloins, cut into 1/4-inch slices
- 1 tablespoon canola oil
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried tarragon
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/3 cup dried cranberries
- In a large skillet, brown turkey in oil. In a small bowl, combine the broth, orange juice, mustard, honey and tarragon; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 7 minutes or until turkey juices run clear.
- Combine cornstarch and water until smooth; stir into turkey mixture. Stir in cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Turkey with Cran-Orange Sauce in Light & Tasty February/March 2008, p15
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