Try this Turkey with Onion-Orange Sauce recipe, or contribute your own.
Suggest a better descriptionDrop onions into a large pot of boiling water; return to a boil. Drain; rinse with cold water. Drain well; peel and set aside. Combine 1 tablespoon plus 1 teaspoon mustard, 2 teaspoons olive oil, and next 4 ingredients in a bowl; stir well, and set aside. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Brush mustard mixture over turkey. Bake at 350 deg for 45 minutes or until done. Cover and keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium heat until hot. Add onions, and saute 5 minutes or until lightly browned. Add chicken broth; reduce heat, cover, and simmer 10 minutes. Add orange juice concentrate and remaining 2 teaspoons mustard; stir well. Yield: 4 servings (serving size: 3 ounces turkey and 1/2 cup sauce). Per serving: 163 Calories; 7g Fat (36% calories from fat); 14g Protein; 14g Carbohydrate; 30mg Cholesterol; 525mg Sodium NOTES : To serve, slice turkey into 1/4-inch pieces; serve with sauce. Garnish with orange slices and parsley, if desired. Recipe by: Cooking Light, Mar/Apr 1993, page 84 Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 28 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 140mg | 5 % | |
Potassium 247.5mg | 7 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 11.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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