With this roasted turkey breast with cranberry chutney, you can choose to have a healthier Thanksgiving dinner this year. You can still indulge in that great dinner without gaining any extra weight.

Roasted Turkey Breast with Cranberry Chutney | FOODIEaholic.com #Thanksgiving #turkey #turkeybreast #holiday #healthy #cranberry #chutney

TURKEY BREAST BRAISED WITH CRANBERRY CHUTNEY Cranberry Chutney served with roasted turkey breast Written by Foodieaholic b) Ingredients Turkey Breast Roast: /b 5-6 pound bone-in, skinless turkey breast Olive Oil, two tablespoons 4 minced garlic cloves 1 tablespoon freshly chopped sage 1 teaspoon freshly chopped thyme 1 tablespoon freshly chopped rosemary One tablespoon of dry mustard a single sea salt teaspoon Cayenne pepper {br}{br} {b} /b/ Cranberry Chutney 1 cup fresh cranberries, 1 cup frozen raspberries a water cup Celery, finely chopped Orange Juice and Zest a spoonful of honey and a tablespoon Cinnamon {br}{br} {b} Blend of roasted butternut squash and wild rice: 1 cup of wild rice mixture (we like Lundberg Wild Blend) 1 diced Butternut Squash, 1 sliced Fennel Bulb a teaspoon of sea salt and one tablespoon of olive oil Cayenne pepper Instructions {b} The Roasted Turkey Breast should be made as follows: Heat the oven to 325 F. Make a paste in a small bowl by combining the olive oil, garlic, herbs, sea salt, and black pepper. After that, massage the mixture all over the turkey breast to coat it. Place in a roasting pan and roast for 1–1–1/2 hours, or until an instant-read thermometer put into the thickest portion of the breast read 165°F. Before slicing, remove from oven, cover with foil, and let stand for 15 minutes. For the Cranberry Chutney, follow these steps: Over medium-high heat, prepare a medium saucepan. Bring to a boil the water, orange juice, orange zest, honey, and cinnamon. Cranberries are added once medium-low heat is reduced. Cook them for another 15-20 minutes, stirring periodically, until they soften and explode. Cook the celery and raspberries together for a further 10 minutes, or until the raspberries start to burst. While waiting to serve, lower the heat to low and cover. {b} The Roasted Butternut Squash and Wild Rice Blend should be made as follows: Oven: Preheat to 425 F. Rice should be prepared as directed on the package. On a baking sheet, arrange the butternut squash and fennel evenly in a single layer. Olive oil, sea salt, and black pepper should be drizzled over the squash combination before giving it a final toss with your hands. Roast the squash for 20 to 30 minutes, or until the edges are beginning to turn golden. Halfway through cooking, stir the squash mixture. When the rice is finished cooking, fluff it with a fork and place it in a serving bowl. Rice should be combined with fennel and butternut squash before being served. 300 calories 27 g of carbohydrates 29 g of protein Particular gratitude to BistroMD for giving this nutritious substitute for the feast holiday!






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