Eatturkey.com Recipes

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1

Smoked Turkey Breast Wrap with Cheddar and Cranberry Chutney

Yield: 6

Cranberry Currant Chutney

1/4 Cup dried currants

1/4 Cup port wine

1/2 Cup currant jelly

1 Tablespoon cider vinegar

2 Tablespoons water

1 Teaspoon fresh ginger, grated

1 Teaspoon fresh horseradish, grated

2 Cups fresh cranberries

Pinch salt

2 Tablespoons sugar

© Eatturkey.com

Soak currants in port until they are soft.
In a medium saucepan, over low heat, combine jelly, vinegar and water. Stir until jelly is melted. Add ginger, horseradish, cranberries and salt. Simmer about 15 minutes, uncovered, stirring often. Continue to cook until mixture is reduced and there is little liquid remaining.
Add currants, port and sugar. Simmer for another 2 minutes. Transfer to a separate bowl and cool. Cover and refrigerate. Chill until mixture is congealed.

Mustard Vinaigrette

1/4 Teaspoon Dijon mustard

1 Teaspoon Pommery mustard

1/3 Cup corn oil

2 Tablespoons white wine vinegar

1 lemon, juiced

dash Worcestershire

To taste salt and pepper

Whisk the 2 mustards together. Slowly incorporate corn oil, until a mayonnaise like texture is obtained.
Whisk in vinegar, lemon juice, and a dash of Worcestershire sauce. Blend all ingredients together. Rectify seasoning; cover and refrigerate; hold for service.

Assembly

6 12-inch sun-dried tomato tortillas

1-1/2 Pounds SMOKED TURKEY BREAST, julienned

6 Ounces aged Cheddar, grated

1/2 Teaspoon celery salt

Evenly spread ¼ cup Cranberry Chutney on each tortilla, leaving about ½” from the edges. Layer julienned turkey atop chutney. Top with Cheddar. Sprinkle lightly with celery salt.
Tightly roll each wrap. Cut on the diagonal.

Plating and Service

3 Ounces salad greens, washed, drained and well chilled

2 Pounds sweet potato fries, cooked

As needed fresh parsley sprigs

Toss greens with Mustard Vinaigrette. Place ½ ounce greens on each entrée plate with 5 ounces sweet potatoes fries. Overlap turkey wrap halves. Garnish with parsley sprigs. Serve immediately.