my orange glazed turkey with cranberry rice

★★★★★ 1
PApride avatar
By Norma DeRemer
from York, PA

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.

★★★★★ 1
serves 4

Ingredients For my orange glazed turkey with cranberry rice

  • 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

  • 1
    I 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.
  • 2
    Prepare rice in the microwave according to package directions.
  • 3
    Remove rice from microwave. Place cranberries in a medium bowl and pour hot rice over cranberries and let stand 1 minute.
  • 4
    Stir in pecans and 1/8 teaspoon salt into cranberries and cover and keep warm.
  • 5
    Heat a large non-stick skillet over medium-high heat. Remove from stove and coat pan with cooking spray and return to heat.
  • 6
    Sprinkle turkey cutlets evenly with 1/8 teaspoon salt.
  • 7
    Add cutlets to pan, salt side down and cook for 1 minute.
  • 8
    Coat cutlets with cooking spray and sprinkle with remaining salt.
  • 9
    Turn cutlets and cook 1 minute or cook through.
  • 10
    Transfer turkey to a platter. Keep warm
  • 11
    Turn off heat to hot skillet and add marmalade and stir 30 seconds or until spreadable and warmed.
  • 12
    Return turkey and accumulated juices to skillet, turning to coat cutlets.
  • 13
    Spoon 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)
  • 14
    Serve with your favorite veg's and salad. Enjoy!

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