Sage Roasted Turkey Cutlets in Sweet & Sour Cranberry Sauce

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.