2 c green apple, peeled, cut in 1/4-inch dice and cooked until tender
1 c Major Grey's chutney
1/2 c golden raisins
1/2 pecans, chopped
3 c prepared Ranch dressing
1 c buttermilk Bleu cheese, crumbled
1/2 c chopped fresh chives
1 oz canola oil
6 Each BACON WRAPPED TURKEY MIGNONS
18 (1/2 X 4-inch circles) prepared green chili cornbread
2 c BREAKFAST TURKEY SAUSAGE, cooked and finely crumbled
1 c buttermilk Bleu cheese, crumbled
1/2 c fresh chives, chopped
2 c fried sweet potato julienne strips
1 c pecan halves, toasted
Combine cooked apples, Major Grey's chutney and raisins in a 12-inch non-stick sauté pan, cook over low heat for 5 minutes.
Stir in pecans.
Cover and reserve.
Combine Ranch dressing, Bleu cheese and chives in a bowl.
Mix well, cover and reserve in refrigerator.
Preheat oven to 350 degrees F.
Heat oil in a non-stick, 16-inch sauté pan and brown turkey mignons on each side.
Transfer to oven; cook 5 minutes or to an internal temperature of 165 degrees F.
Remove, cool. Slice each mignon in half, horizontally.
On a baking sheet, lined with parchment paper, place 6 cornbread circles.
Spread each with 1 teaspoon Apple Raisin Chutney and top with 1 tablespoon cooked and crumbled sausage.
Top with bottom half of turkey mignon.
Top turkey with 1 teaspoon chutney, cover with second piece of cornbread.
Repeat process, finishing with cornbread on top.
Bake in oven 5 minutes.
Place one Napoleon on center of each of six 12-inch dinner plates. Drizzle perimeter of each plate with 2 ounces Bleu cheese sauce.
Sprinkle plates with Bleu cheese crumbles, chives and pecans.
Top each Napoleon with fried sweet potatoes strips. Serve immediately.