Recipe Image

Sliced Turkey Breast With Dried Cranberry Sauce

Teresa Bartsell
December 2011

The roasted turkey breast leftovers can be frozen in plastic freezer bags in individual portions. They then can be used later for turkey sandwiches or many other turkey recipes.

Ingredients & Methods

Makes 2 servings

Leftovers

1 turkey breast (about 5 pounds)
Salt and pepper
Ground dried sage
½ cup dried cranberries
½ cup fat-free chicken broth
Nutrition at a Glance (per serving)
Calories210
Fat4 g
Sodium80 mg
Cholesterol 40 mg
Carbs 21 g
Fiber    2 g
Protein 18 g


Method:

 

Preheat oven to 450 degrees F.

Salt and pepper the turkey breast and rub with the sage. Place in a roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and cook an additional 30 to 45 minutes or until the internal temperature of the turkey is 155 degrees F.

Remove from the oven and let rest for about two minutes before carving. Cut a 2-ounce slice for each serving. Save the leftovers as mentioned above. While the turkey is roasting, prepare a sauce with the chicken broth and dried cranberries. Bring the broth to a boil in a saucepan and then cook over medium heat until it is reduced by half or is thickened. Add the dried cranberries.

 

Ladle sauce over the slices of turkey.


Serving Suggestion:

 

Makes enough sauce for about two half-cup servings (since most of the turkey is to be kept for leftovers, the cranberry sauce is only for two servings). 
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