Turkey Breast With Cranberry Brown Rice Recipes

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TURKEY BREAST WITH CRANBERRY BROWN RICE



Turkey Breast with Cranberry Brown Rice image

As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 23

2 tablespoons jellied cranberry sauce
2 tablespoons chopped celery
2 tablespoons minced red onion
1 tablespoon olive oil
1-1/2 teaspoons minced fresh parsley
1/2 teaspoon grated orange zest
1/8 teaspoon garlic powder
1/2 teaspoon poultry seasoning, divided
1 boneless skinless turkey breast half (2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup orange juice
RICE:
1-1/3 cups uncooked long grain brown rice
2-2/3 cups water
1/4 cup chopped celery
3 tablespoons minced red onion
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted
1 tablespoon minced fresh parsley
1/2 teaspoon grated orange zest

Steps:

  • Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.

Nutrition Facts : Calories 465 calories, Fat 11g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 642mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 5g fiber), Protein 42g protein. Diabetic Exchanges

ATHENIAN ORZO



Athenian Orzo image

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

Provided by EatingWell Test Kitchen

Categories     Healthy Orzo Recipes

Time 50m

Number Of Ingredients 15

1 ½ teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
¼ cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 pound medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
  • Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
  • Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
  • Bake, uncovered, until the feta is bubbly, about 10 minutes.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.6 g, Cholesterol 159.6 mg, Fat 8.1 g, Fiber 5 g, Protein 26 g, SaturatedFat 3.6 g, Sodium 1388.9 mg, Sugar 7.4 g

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD



Harvest Turkey, Cranberry and Brown Rice Salad image

Make and share this Harvest Turkey, Cranberry and Brown Rice Salad recipe from Food.com.

Provided by Mysterygirl

Categories     Brown Rice

Yield 8 serving(s)

Number Of Ingredients 24

3/4 cup fresh orange juice
1/4 cup rice vinegar
1 tablespoon fresh tarragon, chopped, or
1 teaspoon dried tarragon, 1 to 1 1/2
1/2 teaspoon garlic, minced
1 teaspoon salt, more or less to taste
1 teaspoon black pepper, freshly ground
1/2 cup canola oil
2 teaspoons unsalted butter
2 cups brown rice, uncooked, (see note)
4 cups chicken stock
1 lb roasted smoked skinless turkey, cut in 1/2" dice
1 cup dried cranberries, soaked in hot water for 10 minutes & then drained & dried
1 cup pecans, coarsely chopped
1/2 cup green onion, sliced
3/4 cup green seedless grape, halved
1 -1 1/2 tablespoon fresh tarragon, chopped
1/2-2 teaspoon dried tarragon
1 tablespoon orange rind, grated (from 2-3 oranges)
to taste salt
to taste black pepper, Freshly ground
to taste lettuce greens (spinach, red leaf or Boston)
1 tablespoon fresh tarragon or 1 -1 1/2 tablespoon flat leaf parsley
1 orange, thinly sliced in alf rounds

Steps:

  • TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
  • Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
  • TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
  • Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
  • Remove from heat; let cool. Toss rice with dressing.
  • Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
  • (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
  • TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
  • Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

Nutrition Facts : Calories 481.1, Fat 27.5, SaturatedFat 3.2, Cholesterol 6.1, Sodium 468.9, Carbohydrate 52.2, Fiber 4.5, Sugar 9.2, Protein 9.1

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE



Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
Pinch salt
1 cinnamon stick
1 strip orange rind
1 pomegranate
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1/3 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano
Steamed greens, for serving

Steps:

  • For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
  • For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
  • For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
  • Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
  • Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
  • This recipe will result in leftovers for sandwiches.

CRANBERRY APPLE ROASTED TURKEY BREAST



Cranberry Apple Roasted Turkey Breast image

Provided by Kelsey Nixon

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 18

2 1/2 cups apple cider
2 tablespoons pickling spice blend
1 teaspoon red pepper flakes
Zest of 1 orange, cut off into wide strips
Ice, for chilling
One 4-pound skin-on bone-in turkey breast, rinsed and trimmed of excess fat
Olive oil, for brushing turkey
Freshly ground black pepper
1 1/2 cups cranberry juice
1/2 cup kosher salt
1/4 cup light brown sugar
Cranberry Apple Glaze, recipe follows
2 cups apple cider
2 cups cranberries
1 cup cranberry juice
1/2 cup maple syrup
1/2 cup apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

  • Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
  • Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
  • Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
  • Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

CRANBERRY-GLAZED TURKEY BREAST



Cranberry-Glazed Turkey Breast image

This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 4

1-1/4 cups jellied cranberry sauce
2/3 cup thawed unsweetened apple juice concentrate
2 tablespoons butter
1 bone-in turkey breast (5 to 6 pounds)

Steps:

  • In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.

Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CRANBERRY STUFFED TURKEY BREASTS



Cranberry Stuffed Turkey Breasts image

I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.

Provided by Esther Nelson

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h

Yield 10

Number Of Ingredients 7

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
  • With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  • Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
  • Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g

STUFFED TURKEY BREAST WITH CRANBERRY GLAZE



Stuffed Turkey Breast With Cranberry Glaze image

Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.

Provided by Lennie

Categories     Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
1 small onion, minced
1 stalk celery, minced
1 small carrot, peeled and grated
1/2 cup chicken stock
1 teaspoon dried rosemary or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
salt
2 cups dry bread, cubed
1 (6 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg

Steps:

  • To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
  • Add stock and seasonings; remove from heat.
  • Mix in bread cubes and cool slightly.
  • For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
  • To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
  • Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
  • Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
  • Cover one side of meat with stuffing.
  • Fold other side over and secure with toothpicks along the edges.
  • Transfer to your baking dish and pour remaining cranberry glaze over.
  • Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
  • Let rest 5 minutes before slicing.

SLOW COOKER CRANBERRY TURKEY BREAST



Slow Cooker Cranberry Turkey Breast image

Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.

Provided by Verna Schroter

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 7h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) can cranberry sauce
1 (1 ounce) package dry onion soup mix
½ cup orange juice
1 (3 pound) boneless turkey breast

Steps:

  • Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
  • Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g

ROAST BREAST OF TURKEY WITH CRANBERRY-WINE SAUCE



Roast Breast of Turkey With Cranberry-Wine Sauce image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1 whole turkey breast, boned and tied, about 3 1/2 pounds
3 tablespoons butter or vegetable oil
Salt and freshly ground black pepper
1/2 cup finely minced onion
1/2 cup finely minced celery
1 clove garlic, minced
1/2 cup dry white wine
1 cup chicken stock
1 cups fresh cranberries
2 tablespoons white wine vinegar
1/3 cup sugar or honey

Steps:

  • Preheat oven to 375 degrees. Rub the turkey with two tablespoons of the butter or oil and season with salt and pepper. Place on a rack in a roasting pan and roast about one hour, until an instant-read thermometer inserted in the center registers 160 degrees.
  • While the turkey is roasting, heat the remaining butter or oil in a heavy saucepan. Add the onion, garlic and celery and saute over medium heat until the vegetables are uniformly brown. Stir in the wine, scraping the bottom of the pan.
  • Add the stock, cranberries, vinegar and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes. Continue simmering about 10 minutes longer, until the sauce thickens. Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.
  • When the turkey is done, remove it from the oven and allow it to rest at least 10 minutes. Remove the trussing string and slice the meat about one-quarter inch thick. Arrange the slices on a warm platter, drizzle with a little of the sauce and pass the rest alongside.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 24 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 903 milligrams, Sugar 13 grams, TransFat 0 grams

SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES



Slow-Cooker Turkey Breast Stuffed with Wild Rice and Cranberries image

Partner a turkey breast with just five other ingredients. You'll have a delicious main course.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 10

Number Of Ingredients 6

4 cups cooked wild rice
3/4 cup finely chopped onion (1 large)
1/2 cup sweetened dried cranberries
1/3 cup slivered almonds
2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups)
1 boneless whole turkey breast (4 to 5 lb), thawed if frozen

Steps:

  • In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
  • In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
  • Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.

Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 120 mg, Fiber 3 g, Protein 46 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g

TURKEY BRAISED WITH CRANBERRIES



Turkey Braised With Cranberries image

Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and lightly crushed
Several sprigs of fresh thyme
3 turkey drumsticks
Salt and pepper to taste
2 medium onions, or 1 large, peeled and sliced
1/4 pound shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
1/4 cup sugar, or to taste
1 cup stock or water, or more as needed
Grated zest of 1 orange
1 pound cranberries, rinsed

Steps:

  • Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
  • Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
  • Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 19 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 10 grams, Sodium 1373 milligrams, Sugar 24 grams, TransFat 0 grams

SLOW-COOKER TURKEY BREAST WITH CRANBERRY-ONION GRAVY



Slow-Cooker Turkey Breast with Cranberry-Onion Gravy image

Maybe the easiest turkey you'll ever make! The results are moist and tangy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 8

Number Of Ingredients 7

1 fresh or frozen (thawed) whole turkey breast (4 lb)
1 can (15 oz) jellied cranberry sauce
1 envelope (1 oz) onion soup mix
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
1/4 cup water
3 tablespoons cornstarch

Steps:

  • Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
  • In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
  • Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
  • About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
  • In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
  • Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 120 mg, Fiber 0 g, Protein 43 g, SaturatedFat 1/2 g, ServingSize 1/8 of Recipe, Sodium 570 mg, Sugar 20 g, TransFat 0 g

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From thefoodblog.net


STUFFED TURKEY BREAST WITH CRANBERRY STUFFING - SKINNYTASTE
2020-11-18 Spread the butter on top. Preheat oven to 375°F. Set the rack to the center of the oven. Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
From skinnytaste.com


TURKEY ROAST WITH PEAR AND CRANBERRY STUFFING | RICARDO
Stuffing. In a skillet over medium-high heat, soften the cranberries, onion and garlic in the butter until the cranberries burst. Continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl. In the same skillet over medium-high heat, brown the pork in the oil until it starts to brown, breaking it up with a wooden spoon.
From ricardocuisine.com


TURKEY BREAST BRAISED WITH GARLIC AND RICE - MOMS WHO THINK
Place turkey over rice mixture and sprinkle turkey generously with paprika. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast. Cover top of Dutch oven with foil and lid. Bake at 350°F for 2½ to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175°F.
From momswhothink.com


CRANBERRY-GLAZED ROAST TURKEY BREAST WITH WILD RICE STUFFING
2016-12-20 Preheat the oven to 180°C/350°F/gas mark 4. Liberally rub butter all over the turkey breast and place it in a roasting tray. Season to taste with salt and pepper. Mix the remaining ingredients together, except for the fresh or frozen cranberries, and …
From blueberriesandpolarbears.com


TURKEY BREAST WITH CRANBERRY BROWN RICE RECIPE: HOW TO …
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


BRINED TURKEY BREAST WITH CRANBERRY JUS - GLUTEN FREE RECIPES
This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 3g of fat, and a total of 225 calories. Head to the store and pick up turkey breast, salt and pepper, cranberry juice concentrate, and a few other things to make it today. To use up ...
From fooddiez.com


CRANBERRY GLAZED TURKEY BREAST - A PRETTY LIFE IN THE SUBURBS
Add the fresh cranberries, rosemary sprig, sugar, water and orange juice to a saucepan over low heat. Cook the mixture, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes. Turn up the heat to low-medium and continue to cook until the cranberries burst and the sauce is the consistency of jam.
From aprettylifeinthesuburbs.com


CRANBERRY ORANGE TURKEY BREAST RECIPE - SWEET AND SAVORY MEALS
2018-08-26 Preheat oven to 375 degrees F. . Add all the "Rub Blend" ingredients to a small bowl and mix to combine. Rub well onto the turkey breast and set aside. . Add all the cranberry sauce, lingonberry jam, fresh cranberries and orange zest to a medium bowl. Stir to combine. .
From sweetandsavorymeals.com


CROCK POT CRANBERRY TURKEY BREAST - TOGETHER AS FAMILY
2019-11-03 Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot. Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey. Cook on LOW heat for 5-7 hours.
From togetherasfamily.com


CRANBERRY GLAZED BBQ TURKEY BREAST RECIPE - DELISH
2019-11-20 Preheat oven to 425°. In a small bowl, stir together butter and turkey gravy. Roll a large piece of aluminum foil into a rope and then fold rope into an oval.
From delish.com


TURKEY BREAST WITH CRANBERRY-ORANGE GLAZE RECIPE - PILLSBURY.COM
2015-04-17 2. In 1-quart saucepan, heat cranberry juice to boiling. Cook 10 minutes or until reduced by half. Stir in marmalade, honey, butter and salt. Cook over medium heat 2 minutes or until butter is melted. 3. Place turkey, breast side up, …
From pillsbury.com


ROLLED CRANBERRY TURKEY BREAST WITH CREAMY GRAVY - CANADIAN LIVING
2013-10-01 Roast in 325 F (160 C) oven until no longer pink inside and meat thermometer inserted in turkey reads 165 F (74 C), about 1-1/2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes. Slice, discarding twine. Creamy Gravy: Meanwhile, in saucepan, melt butter over medium-high heat; cook.
From canadianliving.com


TURKEY DRESSING RECIPE - THERESCIPES.INFO
Spices Used In Turkey Dressing - TheRescipes.info great www.therecipes.info. Turkey Dressing with Gravy - Kim's Cravings trend www.kimscravings.com. Transfer to a very large mixing bowl.Place bread cubes in a very large bowl and add the onion mixture, eggs, chicken broth/stock, salt and pepper to the bowl.
From therecipes.info


CRANBERRY-GLAZED TURKEY BREAST - LESLIEBECK.COM
In bowl, combine cranberry sauce, sugar, soy sauce, lemon juice, ginger, mustard and garlic; spread about 1/3 cup over turkey. Roast, uncovered , in 325 F oven for 1-1/2 hours or until thermometer inserted in thickest part registers 170 F, basting every 30 minutes. Cover loosely with foil and let stand for 15 minutes before slicing.
From lesliebeck.com


ROAST TURKEY WITH BACON-CRANBERRY CHUTNEY - CHATELAINE.COM
PREHEAT oven to 400F. Set a rack on a 9 × 13-in. baking pan. Sprinkle both sides of turkey with salt and fresh pepper. Lay turkey, skin-side up, on rack. Scatter bacon, apples and cranberries on ...
From chatelaine.com


LEFTOVER TURKEY CRANBERRY RICE - WONKYWONDERFUL
Instructions. In a large skillet over medium/high heat, sauté onion in olive oil for 4-5 minutes or until almost translucent. Add celery and cook 2 more minutes.
From wonkywonderful.com


CRANBERRY GLAZED TURKEY BREAST RECIPE - WHITNEYBOND.COM
2021-11-11 Roast the turkey breast for one hour in a 375°F oven, or until an instant read thermometer, inserted into the thickest part of the breast, reaches 165°F. Cut the cooking twine off of the turkey breast and use a pastry brush to brush the cranberry glaze on the turkey. Let rest for 10-15 minutes before slicing.
From whitneybond.com


ROAST TURKEY BREAST WITH CRANBERRY BALSAMIC GLAZE - KILLING THYME
2019-09-25 Stir in the cranberry sauce and the balsamic vinegar. Whisk it until cohesive and let the mixture simmer until it thickens and becomes slightly syrupy; this should take about a minute. Add 1/4 cup of room temperature water and the brown sugar. Stir well and bring to a rolling boil, then lower the heat.
From killingthyme.net


CRANBERRY-GLAZED ROAST TURKEY BREAST WITH WILD RICE STUFFING
2016-12-20 Accomplished travel and food writer Karen Burns-Booth of Lavender and Lovage modified one of our recipes for the Great British Chefs site! Enjoy! Skip to main content. 1-866-UGO-WILD (846-9453) [email protected] Menu. Polar Bear Safaris – Nanuk Polar Bear Lodge. Arctic Discovery; Cloud Wolves of the Kaska Coast; Den Emergence Quest; Hudson Bay …
From churchillwild.com


ROASTED TURKEY BREAST WITH CRANBERRY STUFFING - SUM OF YUM
2019-11-01 Preheat your oven to 400 degrees Fahrenheit. Spray a 9 x 13 baking dish with non-stick cooking spray. In a small bowl, add the softened butter, olive oil, lemon juice, garlic, sage, thyme, salt, and pepper, then stir well to combine. Carefully loosen the skin of the turkey breast.
From sumofyum.com


10 BEST TURKEY CRANBERRY CASSEROLE RECIPES | YUMMLY
2022-05-26 Salt & Pepper Smoked Turkey with Cranberry Balsamic BBQ Relish Honeysuckle White. salt, olive oil, red onion, pine nuts, fresh sage, freshly squeezed orange juice and 12 more.
From yummly.com


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