Turkey and Peppers àl´ Orange
Makes: 4 servings


  • 3/4 cup frozen Florida Orange Juice Concentrate, thawed
  • 2/3 cup reduced-sodium chicken broth or water
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • 2 teaspoons cornstarch
  • 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Nonstick spray coating
  • 1 pound turkey breast slices or tenderloins, cut 1/4" thick
  • 1 teaspoon olive oil or cooking oil
  • 1-1/2 cups thinly sliced red or green sweet pepper
  • 1 medium onion, sliced and separated into rings
  • 4 Florida Oranges, peeled, sliced, and seeded
  • Fresh basil sprigs
  • Hot cooked rice (optional)

Preparation Instructions

For sauce, in a small bowl stir together thawed orange juice concentrate, broth, snipped basil, cornstarch, tarragon, salt, and black pepper. Set aside.

Spray an unheated 12" skillet with non-stick coating. Rinse turkey; pat dry. Heat skillet over medium heat. Add turkey slices and cook 3 to 5 minutes on each side or until no longer pink. Remove turkey slices to a platter; cover and keep warm.

Add oil to the skillet, if necessary. Add sweet pepper and onion slices to skillet; cook about 4 minutes or until vegetables are tender, stirring occasionally. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

To serve, arrange turkey and orange slices on a serving platter. Spoon vegetables onto platter and spoon sauce over all. Garnish with basil sprigs. If desired, serve with hot cooked rice.

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