1 tbsp extra virgin olive oil
1 c sweet onions, peeled and chopped
1 tsp freshly minced garlic
3/4 c cider vinegar
1/4 c balsamic vinegar
1 tbsp freshly squeezed lime juice
1 c sugar
6 oz cranberries, frozen
6 oz rhubarb slices, frozen
1/2 c golden raisins
1/2 c dried apricots, chopped
1/2 c fresh ginger, peeled and chopped
1 Each whole clove
1 tsp red pepper flakes
1/2 tsp kosher salt
1 Each lime, zested
1-1/2 lbs RAW TURKEY BREAST STEAK, non-marinated, boneless, skinless
4 oz white bread, cubed
2 oz lard
2 Large egg whites
3 oz spinach leaves, washed and dried
2 oz cranberries, thawed if frozen
Pinch ground allspice
Pinch freshly grated nutmeg
Pinch ground ginger
3 oz heavy cream, lightly whipped
To Taste salt and freshly ground white pepper
As needed duchess potatoes
As needed cooked green vegetables
Sauté onions and garlic in olive oil until onions are translucent -- do not brown.
Add vinegars, lime juice, and sugar. Simmer five minutes.
Add remaining ingredients in order listed and simmer additional 15-20 minutes.
Cover, refrigerate and hold for service.
Trim approximately 9 ounces from turkey breast and grind to make ground turkey.
Place all forcemeat ingredients in food processor and process until smooth. Place forcemeat mixture in bowl over ice and fold in lightly whipped heavy cream. Test for seasoning by placing small quantity in boiling water. When cooked, taste and adjust seasoning if needed.
Gently pound turkey to an even thickness. Season with salt and freshly ground pepper. Spread forcemeat evenly over turkey breast.
Tightly roll up turkey and place, seam side down, on baking sheet.
Bake in 350 degree F oven until the internal temperature reaches 165 degrees F. Cool slightly before slicing.
Place duchess potatoes off-center on warm serving plate. Arrange vegetables leaning against potatoes. Place three 1-1/2 to 2 ounce slices of turkey fanned over vegetables.
Place 2 tablespoons of reserved Cranberry Rhubarb Chutney across turkey slices. Garnish as desired.