Turkey On Horseback With Blueberry Chutney Recipes

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

TURKEY ON HORSEBACK WITH BLUEBERRY CHUTNEY

Steps:

• Place garlic on sheet of foil, drizzle top with olive oil and sprinkle with salt and pepper, completely seal packet. Place in preheated 325 degree oven and roast for 35 minutes. Remove packet from oven, open packet and let cool. When cool enough to handle squeeze individual cloves out of dried skin into small bowl. Mash roasted garlic with fork to puree in small bowl and stir in thyme, lemon zest and olive oil to make a thick paste. Cut turkey into logs in a uniform manner, coat the turkey logs with the roasted garlic mixture, sprinkle with salt and pepper and then wrap the bacon around each piece of turkey, securing ends with toothpick. Prepare grill to medium high heat and lightly grease grill rack. Place turkey on grill and grill for 8 minutes, rotate 25 degrees and continue cooking and turning until turkey is browned and completely cooked and the bacon is crisped. Inside temperature of turkey should register 165 degrees. Remove turkey from grill and place on cutting board and let sit for a few minutes before slicing on the bias and arranging the pieces on a serving platter. Meanwhile, make blueberry chutney by combining all ingredients in a medium sauce pan and place on the grill rack or side burner and bring to a boil. Move saucepan to back of the grill and cook over medium low temperature, stirring occasionally until thickened and chutney comes together. Keep warm and serve turkey with generous portions of the blueberry chutney.

BLUEBERRY CHUTNEY FOR GRILLED CHICKEN

Steps:

• For chutney, in a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, pour salad dressing into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. , Cool chutney to room temperature. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with chutney.

BLUEBERRY CHUTNEY

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.

BLUEBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Do not use an aluminum pan.
• Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
• Pour into clean jars,cover and refrigerate for up to three weeks.
• Can be canned or frozen for longer storage.
• Plastic containers work best for freezing.
• Serve with turkey, chicken or pork.