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Turkey Skewers With Cranberry Ginger Sauce Recipe
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Turkey breast tenderloins||1 3⁄4 Pound, cut into 3/4-inch cubes (2 Tenderloins)|
|Black pepper||To Taste|
|Canned whole berry cranberry sauce||32 Ounce (2 Cans, 16 Ounces Each)|
|Finely grated orange peel||1 1⁄2 Teaspoon|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
Calories 542 Calories from Fat 18
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.04 g0.19%
Trans Fat 0 g
Cholesterol 87.5 mg
Sodium 2811.3 mg117.1%
Total Carbohydrates 96 g31.9%
Dietary Fiber 4.8 g19%
Sugars 58.8 g
Protein 39 g77.5%
Vitamin A 2.9% Vitamin C 52.5%
Calcium 3.1% Iron 3.5%
*Based on a 2000 Calorie diet
Combine juice, chopped orange, soy sauce, water and ginger in a shallow glass dish or large heavy plastic bag.
Add turkey; cover dish or close bag.
Marinate in refrigerator up to 4 hours, turning once or twice.
Remove turkey from marinade; discard marinade.
Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Season lightly with salt and pepper.
Oil hot grid to help prevent sticking.
Grill turkey, on a covered grill, over medium Kingsford briquets, 7 to 12 minutes until turkey is cooked through, turning once.
To make Cranberry-Ginger Sauce, combine all ingredients in a saucepan; simmer gently about 10 minutes.
Serve warm with turkey skewers.
Serve with Cranberry-Ginger Sauce.