Low Fat Cranberry And Turkey Casserole recipe
information
235 Calories per serving
ingredients
2 teaspoons vegetable oil
1 clove garlic, finely chopped
4 x 4 1/2 oz (135 g) skinned turkey breast fillets
2 leeks, thinly sliced
3 oz (90 g) baby corns, whole or halved
4 fl oz (120 ml) orange juice
6 fl oz (180 ml) chicken stock
4 teaspoons brown sugar
1 tablespoon cornflour
5 oz (150 g) cranberries
salt and pepper
2 teaspoons chopped parsley
1 clove garlic, finely chopped
4 x 4 1/2 oz (135 g) skinned turkey breast fillets
2 leeks, thinly sliced
3 oz (90 g) baby corns, whole or halved
4 fl oz (120 ml) orange juice
6 fl oz (180 ml) chicken stock
4 teaspoons brown sugar
1 tablespoon cornflour
5 oz (150 g) cranberries
salt and pepper
2 teaspoons chopped parsley
method
1. Heat the oil in a flameproof casserole. Add the garlic and fry 2 pieces of turkey at a time for 4 minutes, turning once. Remove from the casserole.
2. Add the leeks, corn and orange juice to the casserole.
3. Blend the stock with the sugar and cornflour and stir into the casserole. Bring to the boil over a moderate heat, stirring all the time.
4. Add the cranberries and turkey to the casserole, season with a little salt and pepper and transfer to a preheated oven, Gas Mark 4 (180°C) 350°F for 35-40 minutes.
5. Remove from the oven, adjust the seasoning and sprinkle with the chopped parsley.
2. Add the leeks, corn and orange juice to the casserole.
3. Blend the stock with the sugar and cornflour and stir into the casserole. Bring to the boil over a moderate heat, stirring all the time.
4. Add the cranberries and turkey to the casserole, season with a little salt and pepper and transfer to a preheated oven, Gas Mark 4 (180°C) 350°F for 35-40 minutes.
5. Remove from the oven, adjust the seasoning and sprinkle with the chopped parsley.
serving amount
serves 4
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