Apricot and mustard glazed turkey breast with shallot gravy | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) apricot jam
• 1 tbsp (15 mL) grainy Dijon mustard
• 1/4 tsp (1 mL) dried thyme
• ½ tsp (2 mL) black pepper
• 1 boneless, skinless turkey breast (about 1 1/4 lb / 600 g)
• 1/2 cup (125 mL) finely diced shallots
• 1/4 cup (50 mL) finely diced celery
• 1 clove garlic, finely diced
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) flour
• 1/2 tsp (2 mL) dried sage
• 1/2 tsp (2 mL) black pepper
• 1 cup (250 mL) sodium reduced chicken stock or salt-free homemade turkey stock
• 1/4 cup (50 mL) water