Yield: 20 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Oven Finish, Grill   Product Type: Bone-In Breast

Chipotle Apple Cider Sauce

3 Tablespoons corn oil

2-1/4 Cups roasted red peppers, drained and medium chop

1-1/2 Cups chopped sweet onion

3/4 Cup chopped celery

3/4 Cup chopped carrot

6 Medium garlic cloves, finely chopped

3+ Cups TURKEY STOCK

1-1/2+ Cups apple cider

1/2 Cup whipping cream

2 Tablespoons canned chipotle chilies, coarsely chopped

As needed chopped carrots, red pepper, yellow pepper for garnish

Heat 3 tablespoons oil in heavy saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes. Add stock and apple cider. Simmer, uncovered, over medium heat about 15 minutes. Add whipping cream and chipotle chilies and simmer 5+ minutes longer. Transfer sauce to blender. Puree until smooth. Strain sauce. Season to taste with salt and pepper. Thin sauce with additional stock and cider if necessary. Note: Sauce can be prepared 1 day ahead. Cover and refrigerate. Re-warm sauce over low heat before service.

Stuffing

2 Tablespoons butter

1 Tablespoon olive oil

1 Cup celery, fine dice

1 Cup carrot, peeled & finely diced

1-1/2 Cups red onion, brunoise

1-1/4 Cups red bell pepper, brunoise

1-1/4 Cups yellow bell pepper, brunoise

3 Cups button mushrooms, medium chop

1 Cup black olives, pitted and medium chop

1 Cup scallions, green section only, medium chop

1/2 Cup TURKEY BACON, cooked and finely chopped

3 Cups TURKEY CANADIAN BACON, brunoise

Melt butter and olive oil over medium heat. Add celery, carrot, red onion, red and yellow bell peppers. Sweat this mixture until vegetables just start to soften but still retain their fresh color. Remove to a bowl and stir in mushrooms, olives, scallions and bacons. Adjust seasonings. Cover and hold in refrigerator.

Turkey Breast

8 Pounds WHOLE TURKEY BREAST, halved and trimmed clean

To Taste salt and pepper

Remove the bone, then butterfly the breast. Place on a clean surface and pound to an even thickness. Lightly salt and pepper. Spread half the stuffing mixture over each turkey breast section, ½-inch thick. Spread to within 1-inch of the sides and bottom and 3-inches from the top. With slight pressure, tightly roll the roulade. Tie the roulade with butcher’s twine, starting at the center and working out. Repeat with the second breast half. Grill or pan sear the roulades and finish in a 350-degree F oven until the internal temperature reaches 170 degrees F. Hold, warm for service.

Plating

Cut the roulades into ½-inch slices. Nap each warm dinner plate with Chipotle Apple Cider Sauce. Fan 3 roulade slices (about 6-ounces) across each dinner plate. Garnish with additional chopped vegetables.

Recipe Source: Recipe developed by Chef Norm Taylor of Pinetop Country Club, Pinetop, AZ.

Nutrition Facts Calories 390   Calories from Fat 110 % Daily Value* Total Fat 13g 20% Saturated Fat 4.5g 23% Cholesterol 145mg 48% Sodium 1570mg 65% Total Carbohydrate 14g 5% Dietary Fiber 2g 8% Sugars 5g   Protein 50g   Vitamin A 45% Vitamin C 70% Calcium 6% Iron 20% *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