Cheesy Turkey Wraps In A Fresh Orange Sauce Recipes

TURKEY WITH ORANGE SAUCE

Steps:

• Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. , Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°., In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

SPICY MANDARIN ORANGE SAUCE

Steps:

• Empty only the syrup from the mandarin oranges into a bowl.
• Stir in soy sauce and creole seasoning.
• Pour mixture into sauce pan on medium heat.
• Add corn starch until the mixture thickens.

FRESH CRANBERRY-ORANGE SAUCE

Steps:

• Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
• Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
• Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

CHEESY TURKEY WRAPS IN A FRESH ORANGE SAUCE

Steps:

• Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.
• Preheat the oven to 375°F Place the turkey steaks between 2 sheets of plastic wrap and tenderise them with a rolling pin to form thin escalopes.
• Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts.
• Carefully roll up the turkey and secure with wooden toothpicks to prevent the cheese oozing out during cooking.
• Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.
• Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the Pernod (or use 1/2 cup extra orange juice) and bring to the boil.
• Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally.
• Then add the orange segments and warm through.
• Remove the toothpicks from the escalopes. Pour over the sauce.
• Serve with crushed boiled potatoes and wilted spinach.