Turkey with Dried Cranberries and Pine Nuts

TURKEY WITH DRIED CRANBERRIES AND PINE NUTS

Serves : 4

INGREDIENTS

1 1/4 pound leftover cooked turkey breast skin removed thickly sliced to about 1/3 inch thickness cubed or shredded
2 cups Pacific organic free range low sodium chicken broth
1/2 cup Melissas organic dried cranberries
1 red jalapeño pepper seeded and minced
2 tablespoons fresh minced mint leaves
2 tablespoons fresh minced Italian parsley
1/2 teaspoon ground turmeric
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 tablespoon Napa Valley organic olive oil
2 tablespoons fresh lime juice about 1 lime
2 heavy for their size oranges
1/4 cup Melissas organic pine nuts toasted and cooled slightly

DIRECTIONS

Place turkey in a shallow dish. Cover with broth and let stand while you prepare the rest of the ingredients.

Combine in a medium mixing bowl the cranberries, jalapeño, mint, parsley, turmeric, paprika, coriander, cinnamon, olive oil and lime juice.

Place the turkey in the bottom of a large skillet. Pour the chicken broth into the spice mixture and mix well. Pour over the turkey, cover and heat over medium heat for about ten minutes. Remove lid and reduce heat to medium low so sauce can reduce, about ten more minutes.

While sauce is cooking, use a paring knife to cut the ends off the oranges so you see the flesh with no white pith remaining. Stand the orange on one cut end and use the knife to cut in downward strokes to remove the peel and white pith. do not worry if you cut some of the fruit off with the peel. Work over the mixing bowl now and hold the fruit in one hand and with your other hand cut between the thin membranes to release the segments into the bowl. Repeat with the other orange.

Transfer the turkey with sauce onto a serving platter and garnish with orange segments and sprinkle with toasted pine nuts.

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