Cranberry Turkey - Fagor EPC Plus User Manual

CRANBERRY TURKEY

Serves 6, 8 minutes (Meat)
Holiday flavor without all the work.
1 cup fat free chicken stock
1 large onion
½ cup dried cranberries
Non-stick cooking spray
1 pound turkey breast fillets, pounded between wax paper to ¼ inch thick
4 medium potatoes, peeled and quartered
½ jellied cranberry sauce
2 teaspoons minced orange zest
1 large orange, sectioned and diced
Salt and freshly ground pepper to taste
Season the pounded turkey with salt and pepper. Use the BROWN setting to
sauté the turkey fillets until browned on both sides and remove to a platter.
Depending on the size of the fillets, this may need to be done in 2 separate
batches. Turn off the BROWN setting.
Add the broth, onion and dried cranberries to the cooker. Layer the turkey and
potatoes on top of the onions. Close the lid and turn the press MEAT setting. Set
the timer for 8 minutes. When done, release the pressure and open the cooker.
Transfer the turkey and potatoes to a warm platter and keep warm. Leave the
broth, onions, and fruit in the cooker.
Use the BROWN setting and add the cranberry sauce, orange zest and sections
to the cooker. Cook the mixture, stirring occasionally, until the jellied cranberry
has melted and the sauce has slightly thickened. Serve the sauce over the
reserved turkey fillets.
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