Yield: 16 Food Cost: 28 Establishment: Restaurant   Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Breast

Ingredients

1-1/3 Cups dried cranberries

2 Cups port wine

1-1/3 Cups cranberry vinegar

8 shallots, peeled and minced

1 Cup unsalted butter

1 Cup pecans, toasted

2 Quarts TURKEY STOCK

2 Pounds sweetbreads, soaked in ice water overnight

3 Pounds- EP TURKEY BREAST

To Taste salt and pepper

2 Cups flour

1 Cup salad oil

3 Pounds spinach leaves, coarse stems removed, washed and drained

Cranberry Vinaigrette

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.

Prep

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.

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.

Plating

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.

Recipe Source: This French entree was created by Executive Chef Ken Vedrinski of Woodlands; a AAA Five Diamond rated resort and inn in Summerville, SC. Chef: Ken Vedrinski At Woodlands Resort & Inn, Chef Ken Vedrinski has reached a new summit of excellence and creativity. His straightforward, crisp, aggressively flavorful personal style uses regional ingredients while emphasizing taste, simplicity and technique. Esquire magazine, in 1997, named him "one of the chefs to keep your eye on" and since then received an Honoray Doctorate in Culinary Arts from Johnson & Wales University-Charleston. Chef Vedrinski has also led Woodlands to its fourth consecutive year as South Carolina's only AAA Five Diamond dining room. Restaurant: Woodlands Resort Location: South Carolina

Nutrition Facts Calories 620   % Daily Value* Total Fat 38g Saturated Fat 12g Cholesterol 265mg Sodium 440mg Potassium 944mg Total Carbohydrate 27g Dietary Fiber 4g Sugars 11g   Protein 36g   Vitamin A 130% Vitamin C 60% Calcium 10% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4