Roast Turkey with Cranberry Orange Sauce
- Ingredients
- 4 Turkey Fillets (approx. 6 oz/200g)
- 12 tbsp (180 mL) Bread Stuffing
- Oil
- 1 Orange
- 1 Lemon
- 1 ½ cups (375 mL) Turkey Broth
- 2 tbsp (25 mL) Corn Starch
- 2 tbsp (25 mL) Brown Sugar
- 1 tbsp (15 mL) Vinegar
- 1 cup (250 mL) Cranberry Sauce
- 1 tbsp (15 mL) Orange Liqueur
- Directions
- Cut a horizontal slit in the fillet and stuff with approx. 3 tbsp (45 mL) bread stuffing. Brush lightly with oil and bake at 350°F (180°C) approx. 25 minutes. To prepare sauce, cut thin strips of peel from orange and lemon. Cover peel with water in saucepan and bring to boil. Remove from heat, let stand 3 minutes and drain. Set aside. Combine turkey broth, corn starch and brown sugar in saucepan. Bring to boil. Cook until sauce thickens and clears. Add vinegar and cranberry sauce. Heat through. Remove from heat and stir in liqueur and orange and lemon peel. Spoon over stuffed fillets.
