Tian of Turkey Breast with Crusty Sweetbreads

Soak dried cranberries in port and cranberry vinegar for 1 hour. Remove cranberries and reserve liquid and berries.

Sauté shallots in 4 tablespoons butter until translucent.

Add liquid from dried cranberries; flame until alcohol is burned off. Reduce to 1/4 volume.

Stir in remaining 3/4 cup butter. Remove from heat and add pecans and reserved cranberries. Keep warm for service.

Bring turkey stock to a slow simmer, add sweetbreads and poach for 10-12 minutes. Remove from pan and hold for service.

Peel outside membrane and press between two half sheet pans (lined with plastic wrap and weighed). Refrigerate and hold for service.

Slice turkey breast into 32 scalloppines.

Gently flatten to an even thickness. Refrigerate and hold for service.

Season turkey slices and dredge in flour, shaking off excess.

Sauté over medium heat about 2 minutes for each slice until cooked through and golden brown. Keep warm.

Slice sweetbreads, season and dredge in flour. Sauté until lightly brown on both sides. Remove from pan.

Add spinach to pan and wilt.

For each portion, layer turkey slice, sweetbread slices, spinach and turkey slice. Nap plate with cranberry vinaigrette reduction and place turkey in center of plate.