Saturday, November 21, 2009

Turkey Breast with Spicy Cranberry Chutney

Only feeding 2 for Thanksgiving but want to enjoy turkey and cranberry? No worries, here's a zesty recipe for 2, and you can double it if you need to feed 4!

8 oz turkey breast, sliced into 4 slices, OR 4 2oz turkey breast slices
1 Tbs olive oil OR butter OR bacon grease, for cooking the turkey
1/2 cup fresh or thawed cranberries
1/2 cup chopped, peeled apple (any variety except Red Delicious)
1/4 cup orange juice
2 Tbs dried cranberries, coarsely chopped
1 Tbs brown sugar
1 tsp Toad Sweat Cranberry Dessert Hot Sauce
1 tsp crystallized ginger, coarsely chopped

Make the chutney by stirring together in a small heavy saucepan all ingredients EXCEPT the turkey and butter, and bring to a boil. Reduce heat and simmer, uncovered, for 5 to 10 minutes until thickened to desired consistency, stirring occasionally.

While the chutney is cooking, melt the butter or bacon grease (or heat the olive oil) in a skillet. Rinse and pat dry the turkey breast slices. Cook the turkey slices in the hot fat until no longer pink and the turkey is tender, about 5 minutes total, turning once.

Place 2 slices of cooked turkey on each plate and spoon some of the warm chutney over the slices. Place the remaining chutney in a bowl to pass at the table.

Note: No time to make your own chutney? Simply use your microwave to warm some North Carolina Chutney or Apple Chutney in a microwaveable dish, stirring in some crushed red pepper flakes if you want to add fiery heat, and serve as above!

Zestfully yours,

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