A friend just asked me what to do for Thanksgiving next week since it will only be her husband and herself this year. They both love turkey but a whole turkey is a lot of work and and a lot of turkey! I suggested just doing a small turkey breast which should be enough to get that overstuffed Thanksgiving feeling without all the leftovers. Check it out –
Nonstick vegetable oil spray
4 tablespoons honey mustard, divided
3 tablespoons herbed de provence
2.5 tablespoons olive oil, divided
1 2 1/4-pound boneless turkey breast
1 cup low-salt chicken broth
1 package of mini whole wheat pitas
Preheat oven to 425. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk mustard, herbe de provence and oil in small bowl. Place turkey breast, skin side up, on prepared baking sheet. Sprinkle with salt and pepper. Spread and rub mustard mixture over skin. Roast for 45 minutes. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F. Can be made one day ahead.
Ginger Cranberry Fig Chutney
1 Tbsp. vegetable oil
2 cups fresh cranberries (about 8 oz.)
2 cups fresh figs, sliced like quarters
2 cups of pinot noir (other dry red wine)
1/2 cup of organic cane sugar
3 tablespoon of agave
1 tablespoon fresh minced ginger
2 tsp. curry powder
Heat oil in large saucepan over medium-high heat. Place cranberries, figs, and fresh ginger in pan. Stir for 3 minutes or until cranberries begin to burst. Pour and stir in wine and sugar, and let boil about 15 minutes, or until mixture is reduced to 2.5 cups. Stir in agave and curry powder. Season with salt and pepper. Sauce can be made up to three days ahead, if kept refrigerated. Serve sauce cold or warm.
Slice top of whole wheat mini pitas, open the pita and place in turkey breasts, and top with ginger cranberry chutney. Place on platter and serve.
Assemble an hour before guests arrive. Can be served at room temperature.