Day-After-Thanksgiving Turkey Breast With Pumpkin Chutney |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Twas the day after Thanksgiving and all through the house, the family was pleading with all of their might, PLEASE, PLEASE NO MORE TURKEY TONIGHT! If this little verse strikes a familiar cord, then turn your leftover turkey into this delicious entree, and I promise your family won't be complaining about eating turkey another night. Slices of turkey breast are garnished with a pumpkin chutney that is flavored with apples, currants, and warm spices. Ingredients:
1 tablespoon ground pumpkin pie spice |
2 tablespoons dark brown sugar |
3 tablespoons apple cider or 3 tablespoons apple juice |
2 tablespoons apple cider vinegar |
1/4 cup green apple, peeled, cored, and chopped |
1 tablespoon dried currant |
1 tablespoon yellow onion, chopped |
1 teaspoon lemon zest |
1/8 teaspoon ground red pepper |
2 1/2 tablespoons pumpkin, cooked and mashed |
1 dash coarse salt |
nonstick cooking spray |
8 slices turkey breast, cooked and skinned |
Directions:
1. To a large, heavy-bottomed skillet combine the pumpkin spice, sugar, apple cider/juice, and vinegar; give a good stir.
2. Add the apple, currants, onion, lemon zest, and red pepper; cook over a medium flame for 4 - 5 minutes, or until the apple is tender.
3. Stir in the mashed pumpkin and salt; cook until warmed through.
4. Remove the pumpkin chutney from the skillet; set aside while keeping warm.
5. Wipe down the skillet and coat with the cooking spray; place over a medium-high flame until hot.
6. Add the turkey breast slices to the heated skillet; cook 5 - 6 minutes, or until thoroughly heated - turning once.
7. Serve with the pumpkin chutney.
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