Cranberry Chipotle Turkey Recipes

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CRANBERRY CHIPOTLE TURKEY



Cranberry Chipotle Turkey image

This was in our local newspaper around Christmas time. When we returned home from our two week holiday vacation, my house sitter had this simmering in the crockpot. It is excellent and couldn't be much easier --- like 3 ingredients.

Provided by Vicki in AZ

Categories     Poultry

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (15 ounce) can whole berry cranberry sauce
1 cup chipotle-flavored marinade (Lawry's Baja Chipotle was recommended)
3 lbs frozen turkey breast

Steps:

  • In a crock pot or slow cooker, combine cranberry sauce and marinade.
  • Mix well.
  • Add fozen turkey roast (not the gravy mix) with string on.
  • Cook on high for about 2 hours, then reduce to low and cook another 5-8 hours.
  • Remove roast, cut off string and shred.
  • Return to crock pot and mix into sauce.
  • Serve on hamburger buns or rolls.

SLICED CHIPOTLE TURKEY BREAST WITH POMEGRANATE CRANBERRY RELISH AND POLENTA



Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 full or 2 split skin-on boneless turkey breasts
1 stick butter, softened
2 tablespoons honey
2 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt and freshly ground black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
1 cinnamon stick
1 strip orange rind
1 pomegranate
1 jalapeno, seeded and finely chopped
1/2 red onion, finely chopped 2 cups chicken stock, plus 1 cup if reheating for a make-ahead meal
1 cup milk
1 cup quick-cooking polenta
1 cup grated manchego cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes.
  • Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce.
  • Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
  • Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
  • Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

CHIPOTLE CRANBERRY-GLAZED TURKEY



Chipotle Cranberry-Glazed Turkey image

Provided by Food Network

Time 2h50m

Yield 14 to 16 servings

Number Of Ingredients 8

1 cup water
3/4 cup sugar
1 (12-ounce) bag fresh cranberries
4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (12- to 14-pound) turkey, rinsed and trussed

Steps:

  • For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
  • Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
  • To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
  • One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.

CRANBERRY CHIPOTLE CHICKEN ENCHILADAS



Cranberry Chipotle Chicken Enchiladas image

Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken or turkey
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
1 can (14 ounces) whole-berry cranberry sauce, divided
1/2 cup reduced-fat sour cream
1-1/2 cups salsa, divided
4 green onions, sliced
1/4 cup minced fresh cilantro
1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon pepper
8 whole wheat tortilla or flour tortillas (8 inches), warmed

Steps:

  • Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.

CRANBERRY CHIPOTLE MEATBALLS



Cranberry Chipotle Meatballs image

This is a sweet and spicy meatball, great as an appetizer!

Provided by Jshot21

Categories     Appetizers and Snacks     Spicy

Time 4h10m

Yield 16

Number Of Ingredients 5

1 (16 ounce) package frozen cooked meatballs, thawed
1 (16 ounce) can jellied cranberry sauce
1 (15 ounce) can pineapple chunks, drained
¼ cup packed brown sugar
1 canned chipotle chile in adobo sauce, chopped - or more to taste

Steps:

  • Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 20.2 g, Cholesterol 23.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 48.3 mg, Sugar 17.7 g

CHIPOTLE CRANBERRY SAUCE



Chipotle Cranberry Sauce image

Provided by Marlena Spieler

Categories     Sauce     Side     Thanksgiving     Vegetarian     Low Cal     Cranberry     Healthy     Low Cholesterol     Lemon Juice     Chile Pepper     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

2 dried chipotle chiles*
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin

Steps:

  • Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 11/2 hours, depending on dryness of chiles. Drain.
  • Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
  • Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
  • Can be found at specialty foods stores, natural foods stores, and Latin markets.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS



Chipotle Citrus-Glazed Turkey Tenderloins image

This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 10

4 turkey breast tenderloins (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
3/4 cup orange juice
1/4 cup lime juice
1/4 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced chipotle peppers in adobo sauce
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.

CHIPOTLE CRANBERRY SAUCE/OR BUTTER



Chipotle Cranberry Sauce/Or Butter image

comes with a kick! seed the chipotles if you want it milder, halve the amount, or just use the adobo sauce for the uninitiated.then again you can always use the whole chile. adapted from ctoc

Provided by chia2160

Categories     Chutneys

Time 40m

Yield 2 cups

Number Of Ingredients 8

1 tablespoon adobo sauce, from chipotle chilies
1/2 chipotle chile, seeded,minced,to taste
1 cup sun-dried cranberries
1/4 cup brandy or 1/4 cup Bourbon
1/4 cup brown sugar
1/4 cup lemon juice
1 cup water
1/2 cup unsalted butter (for chip cra butter) (optional)

Steps:

  • Combine all ingredients in a saucepan and simmer 15 minutes, covered.
  • Turn off heat and let sit, covered for 15 more minutes.
  • Put ingredients in a food processor and pulse until desired consistency.
  • Texture may range from somewhat coarse to smooth.
  • Serve with turkey.
  • for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.

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