CRANBERRY TURKEY

Serves 7


1 cup Fat free Chicken broth or stock

1 large onion, peeled and chopped.

1/2 cup dried cranberries

non-stick cooking spray

1 pound Turkey breast fillets

4 medium potatoes, peeled and quartered

1/2 cup jellied cranberry sauce

2 teaspoons minced orange zest

1 large orange, sectioned and diced


DIRECTIONS

  1. Pour broth into pressure cooker. Add onion and dried fruit.
  2. Coat a nonstick skillet with spray and warm it over medium-high heat for 1 minute.
  3. Add turkey and sauté the fillets until browned on both sides about 5 minutes. Transfer them to a cooker and add the potatoes to the cooker.
  4. Place the lid on the cooker and lock into position. Cook for 8 minutes. Let pressure cool down naturally for 2 minutes and quick-release any remaining pressure according to manufacturer’s directions.
  5. Transfer the turkey and potatoes to a warm platter, leaving broth and onions; keep turkey and potatoes hot.
  6. Add the cranberry sauce, orange zest and orange sections to the broth and onion mixture. Cook the mixture over medium heat, stirring occasionally, until the cranberry sauce has melted and the sauce is slightly thickened (3-5 minutes).
  7. Serve the sauce over the turkey fillets.
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