Culinary.net : Online Features - Fresh and Tasty Delights With Turkey and Cranberries

Fresh and Tasty Delights
With Turkey and Cranberries

Spicy Cranberry Turkey Wrap,
Turkey Salad With Cranberries and Walnuts
Elegant Turkey, Cranberry and Brie Quesadilla

(Family Features) - Turkey and cranberries are too delicious, healthful and versatile to only enjoy at the holidays.

High in flavor and low in fat, turkey and cranberries now extend their superstar status throughout the year.

Today, turkey is available in many different easy-to-prepare varieties, from ground turkey for chili and meatloaf to turkey breast cutlets for grilling - all perfect for busy lifestyles. Turkey can take on just about any seasoning or marinade, adding a gourmet and festive touch to meals.

Cranberries are equally versatile, whether used fresh, dried, in jellies or in juice. They can taste sweet to savory to spicy in salads, baked goods, main dishes and desserts. Each tiny berry is packed with nutrients and adds a rich jolt of color to any recipe.

See how these two American classics can provide tasty meal makeovers for your family, all throughout the year, in new takes on quesadillas, salads and sandwiches.

Visit www.honeysucklewhite.com and www.shadybrookfarms.com for everyday meal ideas featuring turkey. For cranberry recipes and health information, visit www.uscranberries.com.

More Fun With Turkey and Cranberries

Toss cranberries into a smoothie, and then blend in other fruits. You can even use cranberry juice for the liquid in the smoothie.
Use turkey in place of chicken, or ground turkey in place of ground beef, in your favorite recipes.
Take a salad from ho-hum to yum by adding strips of cooked turkey breast cutlets and a handful of sweetened dried cranberries.
Grill up turkey bratwurst or turkey sausage for your game day parties.
Grill marinated turkey breast tenderloins. Serve them with a cranberry-enhanced chutney. Take your favorite chutney and add fresh, frozen or sweetened dried cranberries presoaked in orange juice to soften.

Spicy Cranberry Turkey Wrap

1 cup orange juice
1 cup sugar
1 bag (12 ounces) cranberries, fresh or frozen
1/2 cup currants or raisins
1/2 cup diced onion
1/4 cup red wine vinegar
1 tablespoon seeded and diced jalapeño pepper
1 teaspoon fresh minced garlic, from a clove or jarred
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
1/2 cup spreadable goat cheese or cream cheese
4 low-fat 10-inch flour tortillas
4 large lettuce leaves, romaine or leaf
1 tablespoon chopped fresh cilantro
1 apple, thinly sliced
Salt and pepper

To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate.

Sauté cutlets in lightly oiled skillet over medium heat approximately 5 minutes per side or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips.

Spread 2 tablespoons cheese over tortilla to 1/2 inch of edge. Layer lettuce, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/2 teaspoon cilantro and several apple slices. Add salt and pepper to taste. Repeat 3 times.

Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight. Makes 4 servings.

Nutritional Analysis per Serving: 510 calories (26% calories from fat), 35g protein, 67g carbohydrate, 5g fiber, 12g fat, 6g saturated fat, 105mg cholesterol, 430mg sodium

Turkey Salad With Cranberries and Walnuts

1 package Honeysuckle White or Shady Brook Farms Breast Cutlets, cut into 1-inch cubes
2 1/3 cups sweetened dried cranberries
1 cup chopped green onions
1/2 cup chopped walnuts, toasted
1/3 cup low-fat mayonnaise
3 tablespoons chopped fresh thyme, divided
Salt and pepper
6 tablespoons olive oil
3 tablespoons white wine vinegar
8 ounces mixed baby greens

Sauté turkey cubes in lightly oiled skillet over medium heat approximately 5 per side minutes or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool.

Stir turkey, cranberries, green onions, walnuts, mayonnaise and 2 tablespoons thyme together in medium bowl. Add salt and pepper to taste.

Whisk oil, vinegar and remaining 1 tablespoon thyme in small bowl. Add salt and pepper to taste. Toss vinegar mixture with greens in large bowl.

Place greens on plate and top with turkey-cranberry mixture.

Makes 4 servings.

Nutritional Analysis per Serving: 509 calories (56% calories from fat), 40g protein, 19g carbohydrate, 6g fiber, 32g fat, 4g saturated fat, 89mg cholesterol, 266mg sodium

Elegant Turkey, Cranberry and Brie Quesadilla

Chive Topping
1/2 cup low-fat sour cream
1/2 cup thinly sliced chives
1 teaspoon fresh minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
Quesadilla
1 package Honeysuckle White or Shady Brook Farms Breast Cutlets
2 cups Brie, rind removed
8 low-fat 8-inch flour tortillas
1 cup sweetened dried cranberries
1/2 cup chopped walnuts, toasted
1/2 cup thinly sliced chives

Preheat oven to 350°F.

Purée topping ingredients in food processor until smooth. Refrigerate.

To make quesadilla: Spread 1/2 cup Brie over tortilla. Layer 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives. Top with second tortilla. Repeat 3 times.

Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted. Cut into wedges. Serve with chive topping. Makes 4 quesadillas.

Nutritional Analysis per Quesadilla: 820 calories (39% calories from fat), 53g protein, 75g carbohydrate, 5g fiber, 36g fat, 15g saturated fat, 155mg cholesterol, 1280mg sodium

SOURCE: Cranberry Marketing Committee
Honeysuckle White and Shady Brook Farms