Roulade of Turkey and Foie Gras with Sauterne Reduction

Cut each of the turkey breasts into 8 slices. Pound to an even thickness between 2 pieces of plastic wrap. Season with salt and pepper.

Divide foie gras into 8 pieces; shape and/or flatten. Season with salt and pepper.

Place a piece of foie gras in the center of each turkey slice. Wrap turkey around foie gras.

Remove cabbage leaves one at a time. Boil each leaf until wilted, then shock in cold water. Dry thoroughly.

Arrange 2-3 cabbage leaves to form a square. Place turkey roulade in center with seam down. Wrap with cabbage. Cover and refrigerate until service.

Steam turkey roulades for 15 minutes or until the turkey reaches an internal temperature of 165 degrees F.

Combine Sauterne and turkey stock in saucepan. Reduce until mixture coats back of spoon. Add sun-dried cherries. Season with salt and pepper. Reserve for service.

Slice each roulade on the bias to yield 5 pieces. Fan out sauce on dinner plate. Arrange slices with sauce.

Suggested accompaniments include mashed sweet potatoes and baby zucchini.

NOTE: To lower food costs, replace whole sections of foie gras with bread stuffing/foie gras mixture. Use 2-ounces foie gras to 4 cups plain bread stuffing. A lower quality of foie gras may be used in the stuffing mixture.