Cranberry Turkey Stir-Fry

  • Yield 4 servings

Cranberries and turkey have always been great together, but try them in this stir-fry recipe for a new twist on old traditional flavors.


2 garlic cloves, minced
1 tablespoon canola oil
2 cups julienned carrots
2 cups uncooked turkey breast strips
2 cups julienned zucchini
1 cup canned bean sprouts
1 (8-ounce) can jellied cranberry sauce
1/3 cup apple juice
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 tablespoon cornstarch
1/4 cup cold water
4 cups hot cooked rice


  1. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.



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