Yield: 15 Establishment: Restaurant   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Grill   Product Type: Turkey Cutlets/Steaks

Apricot Chutney

1/4 Pound golden raisins

3 Ounces brown sugar

1 Ounce cider vinegar

1 lemon, zested and juiced

2 Ounces onion, chopped

1/2 Ounce fresh gingerroot, peeled and rough chop

2 Cloves fresh garlic, peeled

1 Medium serrano chili, seeded

1/4 Teaspoon ground mace

1/4 Teaspoon ground cloves

To taste salt and freshly ground pepper

10 Ounces dried apricots, soaked to soften

Combine all chutney ingredients except softened apricots. Process until smooth. Add apricots and pulse until coarsely chopped. Cover and hold chilled for service.

Entree

30 4-Ounce TURKEY CUTLETS

As needed olive oil

4 Pounds mashed potatoes

3 Pounds fresh vegetables, steamed

As needed fried leeks

Brush turkey cutlets lightly with oil and season with salt and pepper. Preheat grill. Grill cutlets over medium flame, about 4-inches from the heat. Cook for about 8 minutes or until turkey is cooked throughout, is no longer pink in the center and the internal temperature reaches 170 degrees F. Pipe or spoon mashed potatoes onto a warm dinner plate. Add vegetables and 2 turkey cutlets. Spoon 1 tablespoon Apricot Chutney atop turkey cutlets. Garnish with fried leeks.

Recipe Source: Recipe developed by Chef Shawn Kiene, Crowne Plaza Five Seasons, Cedar Rapids, IA.