Chef Mike Smith from Utopia Food and Fitness stops by Good Day to make a healthier Thanksgiving meal.
Roasted Turkey and Cranberry Chutney
2 tbs red onion chopped
2 tbs olive oil
18 oz dried cranberries
1/3 cup brown sugar
½ cup apple cider vinegar
1 tsp garlic minced
1 ½ tbs ginger puree
Pinch of salt and pepper
Turkey and Potatoes:
12 oz roasted turkey breast (skinless)
1 lb red potatoes quartered
1 tbs rosemary chopped
1 tbs olive oil
For chutney: Heat olive oil in a sauce pot and add garlic and onion. Cook until tender. Add remaining ingredients and stir constantly until all ingredients are well incorporated. Remove from heat and cool in refrigerator.
For potatoes: Rinse and quarter red potatoes and toss in olive oil, rosemary and a pinch of salt and pepper. Roast on a baking sheet for 25-30 minutes @ 350 degrees or until tender and browned.
To serve: Place potatoes near center of plate and fan turkey breast across. Top turkey with a tablespoon of chutney and garnish with a sprig of fresh rosemary.