Southern Turkey Napoleon

By Recipe and photo kindly provided by Butterball Foodservice
Culinary Setting
Professional
Servings
6
Cuisine
Southern
Product
Boneless Breast

Ingredients

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

Directions

Apple Raisin Chutney

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.

Buttermilk Bleu Cheese Sauce

Combine Ranch dressing, Bleu cheese and chives in a bowl.

Mix well, cover and reserve in refrigerator.

Turkey Mignons

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.

Assembly

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.

Service

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.