6 c fresh cranberries, washed and picked over
1 qt TURKEY STOCK
3 c sugar
4 cinnamon sticks
12 whole cloves
1/4 c whole black peppercorns
1 Large orange
2 c fresh cranberries, washed and picked over
1-1/2 c sugar
1 lb unsalted butter
3 c leeks, washed and finely sliced
4 c shiitake or crimini mushrooms, cleaned and sliced
1 c dried blueberries
1 c dried cranberries
12 c cooked wild rice
As needed kosher salt
As needed freshly ground white pepper
72 Whole fresh sage leaves
4 c flour
24 TURKEY BREAST CUTLETS
1-1/2 c canola oil
As needed fresh sage sprigs
Combine cranberries, turkey stock, sugar, cinnamon sticks and cloves in non-reactive pan; bring to boil. Simmer for 20 minutes, stirring well. Remove from heat.
Crack peppercorns, stir into sauce and allow sauce to sit for 20 minutes. Pour through a fine strainer and gently reheat, adjusting thickness as necessary. Discard strained spices and cranberry skins.
Cut orange into quarters and combine with fresh cranberries.
Grind fruit in a food grinder, with a medium plate, into a bowl. Mix in 1½ cups sugar or to taste.
Cover and hold for service in refrigerator.
For each portion, heat 1½ tablespoons butter in a sauté pan. Add 2 tablespoons leeks and 3 tablespoons mushrooms. Cook until softened.
Add a heaping teaspoon of dried berries and toss well for 30 seconds.
Add ½ cup cooked rice and continue to cook mixture until rice is heated through.
Season to taste with salt and pepper. Hold for service.
For each turkey cutlet, flour 3 sage leaves on one side and press them, floured side down onto one side of the cutlet.
Season flour with salt and pepper. Dredge cutlet lightly in seasoned flour.
Heat 1-tablespoon oil in sauté pan. Place turkey cutlet, sage side down in pan; cook over medium-high heat for 2½ minutes. Turn and sauté other side for 2 minutes or until turkey is cooked through.
Place a portion of Wild Rice Sauté, no larger than the cutlet, on a heated dinner plate.
Place cooked turkey, sage side up on rice. Ladle 3 ounces of Sweet and Sour Cranberry Sauce around the rice. Place a single fresh sage sprig on plate. Garnish with Cranberry-Orange Relish.
Total Calories 780
Calories from Fat 270
Total Fat 31 g
% Daily Total Fat 48
Saturated Fat 11 g
% Daily Saturated Fat 55
Cholesterol 135 g
% Daily Cholesterol 45
Sodium 430 mg
% Daily Sodium 18
Total Carbohydrates 88 g
% Daily Total Carbohydrates 29
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 47 g
Protein 40 g
% Daily Protein 15
% Daily Vitamin C 15
% Daily Calcium 6
% Daily Iron 20