© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12 oz Gorgonzola, DIVIDED
1 oz dry sherry
2 oz heavy cream
1 tbsp cracked black pepper
30 Medium Belgian endive leaves
15 Jumbo seedless red grapes, halved
30 sugar toasted walnut halves
1/2 c fresh orange juice
1/2 c white wine vinegar
1 tbsp honey
1 tsp shallots, minced
2 tsp extra virgin olive oil
To Taste kosher salt and cracked black pepper
1 tsp fresh basil, chiffonade
1/2 c red onion, julienned
1 c Belgian endive, julienned
3 oz chicory frisse
1 lb SMOKED TURKEY BREAST, julienned
2 Large Navel oranges, segmented
Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.
With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.
Cover and hold in refrigerator for service.
Combine orange juice, vinegar, honey and shallots. Cook until reduced by 1/3.
Add olive oil and adjust seasonings.
Chill and add basil just before plating.
Combine onion, julienned endive, chicory, turkey, orange segments and remaining ½ cup Gorgonzola. Toss in dressing just before plating.
For each plate: on a 9-inch chilled plate, arrange salad mixture in center and add 3 stuffed endives with tips toward rim of plate.
Total Calories 290
Calories from Fat 160
Total Fat 17 g
% Daily Total Fat 26
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 60 g
% Daily Cholesterol 20
Sodium 1190 mg
% Daily Sodium 50
Total Carbohydrates 15 g
% Daily Total Carbohydrates 5
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 9 g
Protein 18 g
% Daily Protein 20
% Daily Vitamin C 40
% Daily Calcium 25
% Daily Iron 6