Northumberland Today - - FOOD -

Serves: 4 to 6

1 lb (454 g) mini red pota­toes 2 tbsp (30 mL) but­ter, melted ¾ tsp (4 mL) each salt and fresh ground pep­per, di­vided 1 bone­less, skin­less turkey breast, cubed (about 1 lb/ 454 g) 2 tbsp (30 mL) canola oil 2 tbsp (30 mL) chopped fresh sage 1 tsp (5 mL) chopped fresh thyme ½ cup (125 mL) cran­berry sauce 2 tbsp (30 mL) cider vine­gar 1 tbsp (15 mL) chopped fresh


In a saucepan of boil­ing salted wa­ter, cook pota­toes for 10 min­utes or un­til ten­der but still firm. Drain and toss with but­ter and 1/4 tsp (1 mL) each salt and pep­per. Set aside to cool.

In a bowl, toss to­gether turkey, oil, sage, thyme and re­main­ing salt and pep­per; let stand for 10 min­utes.

Mean­while, stir to­gether cran­berry sauce, vine­gar, and pars­ley; set aside.

Al­ter­nately skewer potato and turkey onto soaked wooden or metal skew­ers. Place on greased grill over medium heat and grill, turn­ing oc­ca­sion­ally for 12 to 15 min­utes or un­til turkey is no longer pink inside.

Brush kabobs lib­er­ally with cran­berry glaze and serve with any re­main­ing glaze.

Tip: If us­ing wooden/bam­boo skew­ers, be sure to soak them for at least 20 min­utes in wa­ter to pre­vent flare ups.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.