Turkey breast with apple, squash rice pilaf & cranberry relish

By barbsjustagirl

A clean eating recipe that tastes delicious

Ingredients

• Relish:
• 1 4-to-5-lb boneless, skinless turkey breast
• 1/2 tsp. sea salt
• 1/2 tsp. fresh ground black pepper
• 7 cups low-sodium chicken or turkey stock, divided
• 1 Tbsp plus 1 tsp. olive oil, divided
• 2 cups long-grain brown rice
• 3 Honeycrisp or Red Delicious apples, peeled and diced
• 1 butternut squash, peeled, seeded and diced
• 2 cups fresh cranberries
• 20 oz. fresh diced pineapple or jarred crushed pineapple
• 11 oz jarred mandarin oranges (packed in 100% juice), drained
• 1 Tsp. raw honey

Preparation

Step 1

One: Preheat oven to 450 degrees F. Season turkey with salt and pepper; transfer to a large roasting pan. Pour 2 cups stock over top. Roast, on bottom oven rack, basting with stock 2 to 3 times, until an instant read thermometer registers 165 degrees F when inserted in center, 45 minutes to 1 hour. Cover loosely with foil and let rest for 15 minutes, then thinly slice.

Two: In a medium stockpot on medium heat, heat 1 tsp. oil. Add brown rice and saute, stirring frequently, for 4-5 minutes. Add stock to the sauteed rice and bring to boil. Cook, stirring constantly, for 5 minutes. Cover pot and reduce heat to low; simmer rice for 45 minutes.

Three: Meanwhile, in a large bowl toss apples, squash and 1 tbsp oil. Transfer to large baking sheet and roast on top oven rack for 30 minutes until soft; wash bowl. In a large bowl, combine rice and apple mixture.

Four: In a medium pot, add enough water to cover cranberries and boil until berries begin to burst; about 5 minutes. Drain and transfer to a food processor with pineapple, oranges and honey. Blend mixture into small chunks. Serve turkey with rice mixture and cranberry mixture.