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Turkey with Cran-Orange Sauce

 Turkey with Cran-Orange Sauce
Packed with protein, this turkey dish from Mary Relyea of Canastota, New York is a weekday throwback to Thanksgiving. You'll love the flavor combination and how fast this entree comes together.
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving equals 237 calories, 6 g fat (1 g saturated fat), 61 mg cholesterol, 239 mg sodium, 18 g carbohydrate, 1 g fiber,

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Turkey with Cran-Orange Sauce (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.