Turkey Sauté with Cranberry-Port Sauce

Oxmoor House
This entrée has the flavors of holiday favorites. Serve the turkey with mashed sweet potatoes and steamed broccoli.
6 servings


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1 1/2 pounds turkey breast slices
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Cooking spray
1 (16-ounce) can whole-berry cranberry sauce
1/4 cup port wine
3 tablespoons balsamic vinegar


1. Sprinkle turkey with pepper and salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of turkey slices; cook 5 minutes or until browned on both sides, turning once. Remove from skillet, and keep warm. Repeat procedure with remaining turkey.

2. Add cranberry sauce, wine, and vinegar to skillet; bring to a boil. Return turkey to skillet; reduce heat, and simmer, uncovered, 3 minutes, basting turkey with sauce.

Created date

April 2008

Nutritional Information

Calories 253
Caloriesfromfat 7 %
Fat 2 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.9 g
Carbohydrate 29.8 g
Fiber 0.3 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 290 mg
Calcium 0.0 mg