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Buddha Roll with Cranberry Chipotle Sauce
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AmountIngredient
1 Pound  applewood smoked bacon (cooked and well drained)
1 to 2 Tablespoons  balsamic vinegar
2 (12-inch) Squares  caul fat (lace fat)
2 Stalks  celery, cut in half
4 Ounces  chanterelle mushrooms, cleaned and chopped
6 to 8  Cherry tomatoes, halved
4 Ounces  chestnuts, peeled and chopped
1/8  chipotle pepper
1-1/2 Pounds  DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1/2 Cup  dried cranberries
1/4 Teaspoon  dried oregano
1 Cup  finely chopped scallions
1/4 Cup  fresh parsley, chopped
1 Teaspoon  fresh thyme
1 Pinch  freshly grated nutmeg
1 Large clove  garlic, minced
2 Cloves  garlic, minced
1/2 Teaspoon  ground paprika
4 Ounces  GROUND TURKEY
16 Thin slices  Havarti cheese
1 Tablespoon  lemon juice
1 Jar (6 ounces)  marinated artichoke hearts, drained, halved; juice reserved
2 Teaspoons  olive oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
1/4 Teaspoon  onion powder
1 Small to Medium  onion, cut in quarters
1/4 Cup  orange juice
1 Cup  panko breadcrumbs
1 Cup  red cranberry juice
1/8-1/4 Teaspoon  red pepper flakes
1 Cup  rosé wine, divided
To Taste  salt and freshly ground black pepper
1 Teaspoon  seasoned salt
8 (12-inch)  soft whole wheat flour tortillas
1/2 Cup  TURKEY STOCK
1 Pound  TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 (2-Pound)  TURKEY THIGHS (skin on, bone-in)
1/2 Cup  unsalted butter, divided
1 Tablespoon  unsalted butter, softened
1 - 12 to 15 pound  WHOLE TURKEY, fresh or thawed if frozen
4 Ounces  yellow onion, minced




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