- Ingredients
- 2 tbsp (25 mL) Vegetable Oil
- 4 Turkey fillets*
- ½ cup (125 mL) chopped Onion
- ¼ cup (50 mL) chopped Celery
- 1 can (6 ½ oz./184 mL) whole berry Cranberry Sauce
- ½ cup (125 mL) Ketchup
- 2 tbsp (25 mL) Lemon Juice
- 1 tbsp (15 mL) each of Brown Sugar, Worcestershire Sauce, Prepared Mustard and Vinegar
- Directions
- In a skillet, heat oil. Add turkey, sauté over medium heat until golden, about 5 minutes. Transfer to a 9 x 13 inch (3 L) glass baking dish. In same skillet add onion and celery; sauté 3 minutes until tender. Spoon over turkey. To skillet add cranberry sauce, ketchup, lemon juice, brown sugar, Worcestershire sauce, mustard and vinegar; mix well and heat through. Pour sauce over turkey. Bake uncovered at 325°F (160°C) 45 minutes until turkey is no longer pink inside, basting occasionally with sauce.
- Tip
- *If fillets are not available, cut 1 ¼ lb./625 g skinless, boneless turkey breast into 4 cutlets (1/3 inch/6 mm thick).
