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Turkey Breast With Blueberry Citrus Sauce
This recipe is kosher for Passover.
Turkey Breast With Blueberry Citrus Sauce Eileen Goltz | Meat


1 cup blueberries, fresh or frozen

6 tablespoon orange juice

6 tablespoon lemon juice

2 tablespoon vermouth

2 teaspoon grated orange peel

2 Teaspoon grated lemon peel

1 Teaspoon fresh ginger, minced

3 Teaspoon margarine

1 lb turkey breast medallions

salt and pepper to taste


Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger. Stir to blend and set aside. Melt margarine in a large, heavy skillet and saute turkey until brown and just cooked through. Transfer turkey to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over turkey and serve.  Serves 4

makes 4 servings