My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, April 16, 2010

Egg Free, Dairy Free Turkey with Cranberry Sauce

I love cranberry sauce and turkey and when you prepare it this way, the turkey is so moist and tender. This meal also reheats wonderfully. I was amazed, but my 4 year old kept asking for more.

Turkey with Cranberry Sauce

5 tbsp flour
1/2 tsp salt, optional
1 lb turkey cutlets, sliced very thin
16 oz can jellied cranberry sauce (whole berry cranberry sauce can also be used)
2 tbsp corn starch
1 cup chicken broth

Combine the flour and salt in a shallow dish. Coat the cutlets completely with the flour mixture. In a well sprayed deep skillet, brown the cutlets for 2-3 minutes per side or until cooked through. Remove the cutlets from the pan and cut into pieces. In the same skillet, thoroughly combine the cranberry sauce, corn starch and chicken broth, using a fork to crush the cranberry sauce into the mixture. Bring to a boil then cook and stir until slightly thickened. Return the turkey cutlets to the skillet and heat through.
* Leftover chopped turkey can also be used, just start with making the sauce.
* This turkey is also great served over rice.

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