My Orange Glazed Turkey with Cranberry Rice

My Orange Glazed Turkey With Cranberry Rice Recipe

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Norma DeRemer

By
@PApride

We had two friends stop by the other night and I thought this would be easy to make is a short notice. Not shy about trying out a new recipe with these friends. They wouldn't hold back if they didn't think it was good.Well the dish went over big. She wanted the recipe so we sat down together and I explained to her how I made this dish. Any one that knows me; knows how I use a little of this and a little of that. LOL Since she took the time to write it down I made a copy and put it in my recipe box. To save time you can use sliced turkey. Oh! how I love to cook. Enjoy.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4

Ingredients

1
(8.9 ounce) pouch microwaveable cooked brown rice. (i used uncle ben's ready rice)
1/2 c
orage-flavored dried sweetened cranberries (used craisins)
2 Tbsp
chopped pecan, toasted
1/8 tsp
salt
1 1/2 lb
turkey cutlets (i used 12)
1/4 tsp
salt, divided
butter-flavored cooking spray
1/3 c
low-sugar orange marmalade

How to Make My Orange Glazed Turkey with Cranberry Rice

Step-by-Step

  • 1I placed the chopped pecans in a non-stick skillet and toasted them on medium-high heat. (Watch not to burn them). When toasted I place them in a bowl and set them aside.
  • 2Prepare rice in the microwave according to package directions.
  • 3Remove rice from microwave. Place cranberries in a medium bowl and pour hot rice over cranberries and let stand 1 minute.
  • 4Stir in pecans and 1/8 teaspoon salt into cranberries and cover and keep warm.
  • 5Heat a large non-stick skillet over medium-high heat. Remove from stove and coat pan with cooking spray and return to heat.
  • 6Sprinkle turkey cutlets evenly with 1/8 teaspoon salt.
  • 7Add cutlets to pan, salt side down and cook for 1 minute.
  • 8Coat cutlets with cooking spray and sprinkle with remaining salt.
  • 9Turn cutlets and cook 1 minute or cook through.
  • 10Transfer turkey to a platter. Keep warm
  • 11Turn off heat to hot skillet and add marmalade and stir 30 seconds or until spreadable and warmed.
  • 12Return turkey and accumulated juices to skillet, turning to coat cutlets.
  • 13Spoon rice mixture onto a serving plate and top rice with turkey cutlets; spoon sauce over cutlets and serve hot. (I served three cutlets per person)
  • 14Serve with your favorite veg's and salad. Enjoy!

Printable Recipe Card

About My Orange Glazed Turkey with Cranberry Rice

Course/Dish: Turkey
Other Tags: Quick & Easy, Healthy