1 lb ground turkey
2-3 oz. frozen raw cranberries
1/4 c. orange juice (we like pulp)
2 T. extra virgin olive oil
Seasonings
sea salt and pepper
tarragon
crushed red pepper
Italian seasoning
oregano
onion flakes
Garnish
1/2 grapefruit, sectioned and chopped (save juice to add later)
fresh parsley, chopped
Spray a large skillet with nonstick spray and add the extra virgin olive oil. Add the raw ground turkey and orange juice and turn the skillet to medium heat. Season the turkey and then break it up with a spatula as it cooks. After about 2 minutes add the frozen cranberries and continue to stir everything as the turkey cooks. Cook the turkey until it is no longer pink- about 6-8 minutes. Serve hot with the fresh grapefruit sections and parsley as garnish. I served this as part of our harvest feast along with my Vegan Black Bean and Squash Bowl and some of my Low Carb Harvest Pumpkin Pie for dessert.
This would have been great with grapefruit juice or some other kind of citrus juice. I will repeat this recipe using a different juice and marinating the turkey for half and hour next time.
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