Yield: 8 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Steam   Product Type: Turkey Breast

Ingredients

2 Pounds TURKEY BREAST, skinless

As needed salt and freshly ground black pepper

2 Pounds foie gras

1 Medium head white cabbage, core removed

2 Cups Sauterne wine

2 Cups TURKEY STOCK

2/3 Cup sun-dried cherries

Preparation

Cut each of the turkey breasts into 8 slices. Pound to an even thickness between 2 pieces of plastic wrap. Season with salt and pepper. Divide foie gras into 8 pieces; shape and/or flatten. Season with salt and pepper. Place a piece of foie gras in the center of each turkey slice. Wrap turkey around foie gras. Remove cabbage leaves one at a time. Boil each leaf until wilted, then shock in cold water. Dry thoroughly. Arrange 2-3 cabbage leaves to form a square. Place turkey roulade in center with seam down. Wrap with cabbage. Cover and refrigerate until service. Steam turkey roulades for 15 minutes or until the turkey reaches an internal temperature of 165 degrees F. Combine Sauterne and turkey stock in saucepan. Reduce until mixture coats back of spoon. Add sun-dried cherries. Season with salt and pepper. Reserve for service.

Plating and Service

Slice each roulade on the bias to yield 5 pieces. Fan out sauce on dinner plate. Arrange slices with sauce. Suggested accompaniments include mashed sweet potatoes, baby zucchini and sweet potato chips. NOTE: To lower food costs, replace whole sections of foie gras with bread stuffing/foie gras mixture. Use 2-ounces foie gras to 4 cups plain bread stuffing. A lower quality of foie gras may be used in the stuffing mixture.

This creative entrée was developed by Executive Chef Paul Evans of the Cheval Golf and Country Club, Lutz FL. The recipe was the winner of the Winter Category in the 2001 National Turkey Federation's "Turkey for All Seasons" Recipe Competition.

Nutrition Facts Calories 740   Calories from Fat 460 % Daily Value* Total Fat 51g 78% Saturated Fat 17g 85% Cholesterol 245mg 82% Sodium 2040mg 85% Total Carbohydrate 24g 8% Dietary Fiber 3g 12% Sugars 8g   Protein 42g   Vitamin A 80% Vitamin C 40% Calcium 15% Iron 45% *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