1 Medium eggplant, cut in ¾-inch cubes
2 Medium butternut squash, peeled, seeded & cut in ¾-inch cubes
2 Medium acorn squash, peeled, seeded and cut in ¾-inch cub
1 Medium zucchini, cut in ¾-inch cubes
1 Medium yellow squash, cut in ¾-inch cubes
4 plum tomatoes, cut in ¾-inch cubes
1/4 c olive oil
1 tbsp fresh oregano
2 tbsp sugar
To Taste salt and freshly ground black pepper
8 Sprigs fresh sage
4 (6-oz) TURKEY TENDERLOINS
12 Paper-thin slices prosciutto
1/8 c clarified butter
1/4 c Applejack brandy
1 c prepared demi-glace
As needed fresh sage
In a large roasting pan, combine eggplant, butternut squash, acron squash, zucchini and yellow squash. Toss together with oil, oregano, sugar, salt and pepper, coating all ingredients thoroughly.
Roast in a 350-degree F oven for 35-45 minutes.
Lay 2 pieces of fresh sage on each turkey tenderloin. Top each with 3 slices of prosciutto. Wrap each tightly and hold together with toothpicks.
Heat an oven-safe 12-inch skillet. Add clarified butter. Sear tenderloins on both sides. Place in oven with ratatouille and cook until the internal temperature reaches 165 degrees F.
In a small sauté pan, heat Applejack brandy. Flame brandy. Add demi-glace and heat until hot. Do not boil.
Remove turkey and ratatouille from oven and hold for service.
Portion ratatouille on center of dinner plate.
Slice turkey on the bias on an angle. Place turkey slices on top of the ratatouille. Top with about 2-ounces of sauce.
Garnish with fresh sage.
Total Calories 820
Calories from Fat 300
Total Fat 33 g
% Daily Total Fat 51
Saturated Fat 10 g
% Daily Saturated Fat 50
Cholesterol 160 g
% Daily Cholesterol 53
Sodium 1060 mg
% Daily Sodium 44
Total Carbohydrates 69 g
% Daily Total Carbohydrates 23
Dietary Fiber 15 g
% Daily Dietary Fiber 60
Sugars 23 g
Protein 62 g
% Daily Protein 480
% Daily Vitamin C 180
% Daily Calcium 25
% Daily Iron 40