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Bacon-Wrapped Turkey Breast with Wild Rice & Cranberry-Apple Chutney

November 02, 2016

Bacon-Wrapped Turkey Breast with Wild Rice & Cranberry-Apple Chutney

Thanksgiving will never be the same with Bacon-Wrapped Turkey Breast with Wild Rice & Cranberry-Apple Chutney. You're sure to impress your family and friends with this creative and flavorful dish. So delightfully filling! 

 

Serves: 2-3



Ingredients:

  • 1 Tablespoon butter
  • 1 rib celery, chopped
  • 1 large shallot (or 1/2 small onion,) chopped
  • salt and pepper
  • 6oz package wild rice mix
  • 1/4 cup dried cranberries
  • 1/2 cup low fat sour cream
  • 3/4lb boneless turkey breast tenderloins
  • salt & pepper
  • 6 slices bacon (or 12 if making 1-1/2lbs turkey)

For the Cranberry-Apple Chutney:

  • 14oz can whole-berry cranberry sauce
  • 1 Granny Smith apple, chopped
  • 1 large shallot (or 1/2 small onion,) chopped
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon red chili pepper flakes
  • 1/4 teaspoon garam masala
  • 1" knob fresh ginger, peeled
  • Juice of 1 orange

 

Instructions:

  1. For the Cranberry-Apple Chutney: combine all ingredients in a saucepan then bring to a boil. Place a lid on top then reduce heat to medium and simmer for 30 minutes, stirring every so often. Remove ginger then cool slightly, and then chill completely in the refrigerator. Can be done 2-3 days ahead of time.
  2. Preheat oven to 375 degrees. Line a baking sheet with foil then set aside.
  3. Melt butter in a medium-sized saucepan over medium heat. Add celery and shallot then season with salt and pepper and saute until tender, 5 minutes. Add wild rice mix, including amount of water called for on package, then place a lid on top, turn heat down to medium-low, and then cook according to package directions. Stir in dried cranberries and sour cream then set aside to cool slightly. Can be done 1-2 days ahead of time.
  4. Using a sharp knife, butterfly turkey breast by slicing horizontally across the length of the breast, being careful not to cut all the way through. Open like a book then place a piece of plastic wrap on top and pound until 1/2" thick. Can be done 1-2 days ahead of time.
  5. Season turkey with salt and pepper then scoop 1 cup wild rice mixture onto one half of the turkey, and then spread leaving 1/2" clear on the sides. Fold the other half other.
  6. Lay bacon on prepared baking sheet then place stuffed turkey breast on top and fold bacon slices over, trimming any overlapping pieces. Bake for 40 minutes, or until the internal temperature reaches 160 degrees, finishing with a few minutes under the broiler if bacon needs to crisp up a little bit. Let turkey rest for 10 minutes then slice and serve with Cranberry-Apple Chutney.

 

Click here to buy Garam Masala and other herbs and spices

 

Source: Feastie

 

Photo Credit to: Iowa Girl Eats




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