Orange Turkey Sauté

A sauté is a French-style stir fry, whizzed over a high heat in a frying pan – great for pre-cut turkey strips cooked with mushrooms, orange and brandy.

Orange Turkey Sauté
This sauté goes great with buckwheat, rice or couscous.

[quicklook-recipe prep_time=”10 min” cook_time=”8 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 lb turkey strips
  • 3/4 cup  mushrooms, sliced
  • 4 tbsp brandy

[/ingredients-left]
[ingredients-right]

  • grated zest and juice of 2 oranges
  • 1 tsp sugar
  • 8 tbsp chopped fresh parsley
  • 4 tbsp plain low-fat yogurt

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”18 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Heat the oil in a large frying pan. Add the onion and cook over a high heat for 1 minute, stirring frequently.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add the turkey and cook, stirring and turning frequently over a high heat, for 2-4 minutes or until the strips are browned and just cooked.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in the mushrooms and cook over a medium-high heat for 1 minute, so that the mushrooms begin to brown.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Add the brandy – it will sizzle and hiss – followed by the orange zest and juice, and the sugar. Boil, stirring, for about 1 minute, just long enough to coat everything with the sauce. Season and add the parsley. Serve immediately, drizzling yoghurt over each portion.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest