Orange-Glazed Turkey with Cranberry Rice

This orange-glazed turkey dish has all the flavors of a grand holiday dinner in a meal that can be on the table in under 15 minutes. Serve with cranberry rice.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 9 Minutes

Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 5%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.7g
  • Carbohydrate: 57.8g
  • Fiber: 7.1g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 165mg
  • Calcium: 0.0mg


  • 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth
  • 1 (3-ounce) package dried cranberries
  • 2 cups instant rice, uncooked
  • Cooking spray
  • 1 pound turkey cutlets
  • 1/2 cup low-sugar orange marmalade


  1. Combine broth and cranberries in a medium saucepan; bring to a boil. Stir in rice; remove from heat, cover, and let stand 5 minutes.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and cook 2 minutes. Turn and cook over high heat 2 minutes or until browned.
  3. Spoon marmalade over turkey; cook, uncovered, over medium heat 2 additional minutes or until thoroughly heated.
  4. Fluff rice mixture with a fork; spoon evenly onto 4 plates, and top each serving with 2 cutlets.
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