RECIPES
52
CRANBERRY TURKEY
Serves 6, 8 minutes (High Pressure)
Holiday flavor without all the work.
1 cup fat free chicken stock
1 large onion
½ cup dried cranberries
Non-stick cooking spray
1 pound turkey breast fillets, pounded between wax paper to ¼ inch thick
4 medium potatoes, peeled and quartered
½ jellied cranberry sauce
2 teaspoons minced orange zest
1 large orange, sectioned and diced
Salt and freshly ground pepper to taste
Season the pounded turkey with salt and pepper. Use the brown setting to sauté
the turkey fillets until browned on both sides and remove to a platter. Depending
on the size of the fillets, this may need to be done in 2 separate batches. Turn off
the brown setting. Add the broth, onion and dried cranberries to the cooker. Layer
the turkey and potatoes on top of the onions. Close the lid and turn the press
HIGH Pressure. Set the timer for 8 minutes. When done, release the pressure and
open the cooker.
Transfer the turkey and potatoes to a warm platter and keep warm. Leave
the broth, onions, and fruit in the cooker. Use the brown setting and add the
cranberry sauce, orange zest and sections to the cooker. Cook the mixture,
stirring occasionally, until the jellied cranberry has melted and the sauce has
slightly thickened.
Serve the sauce over the reserved turkey fillets.
