Every month, I meet with an amazing group of ladies for our Book Club Friendsgiving. Our lives have been so busy lately that we haven't really been reading books (oops!), but we still really enjoy taking the time to meet and hang out for an evening of girl time.
And food and wine.
Last week we had a Friendsgiving where everyone brought a delicious dish to share. I ate so much food! I made some gluten free stuffing and a Ginger Maple Turkey Breast. I was watching the Today Show and they had a great recipe for a Ginger Maple Glazed Ham as an alternative to turkey on Thanksgiving. I wanted to make a turkey, so I decided to just do the marinade/glaze on the ham, and it turned out AMAZING.
You can find the true recipe here, but here's my alternate recipe for turkey (and about half the recipe).
- 6 Turkey Breasts
- 1/2 cup maple syrup
- 1.5 cups fresh pineapple juice
- 1/4 cup fresh ginger, finely minced
- 2 shallots, small dice
- 1/2 pineapple, small diced (to be roasted for glaze)
- 1/2 pineapple, thinly sliced in rounds, core removed (10 to 12 thin rounds)
- 1 bunch green onion, chopped
- 1/4 cup dark brown sugar
- 1/2 stick unsalted butter
Prepare the glaze: In a medium saucepan over moderately low heat, combine maple syrup, pineapple juice, brown sugar and butter. Bring to a simmer and continue simmering for 10 minutes. Add shallots, minced ginger, and green onion. Continue simmering until mixture has slightly reduced and thickened, about 10 minutes, stirring often. Add the round pineapple slices and chopped roasted pineapple and cook until the pineapple slices are tender, about 2 minutes.
Let the glaze cool down for a few minutes. Pour over turkey breasts in a pan. Drape the glazed pineapple rounds over the turkey. Bake the turkey in the glaze for about 30-40 minutes. Flipping breasts about half way through.
It was absolutely delicious!