Southwest Style Smoked Turkey
with Mango Chardonnay Jus
|1||Denninger’s Smoked Turkey Breast Fillet|
|1||pkg||Denninger’s Chicken Mango Cornbread Stuffing|
|2||tbsp||fresh cilantro leaves, chopped|
|1||bottle||Bottlegreen Elderflower Presse|
Preheat oven to 350ºF. In a roasting pan, heat smoked turkey breast fillet in Bottlegreen Elderflower Presse to an internal temperature of 150ºF (approximately 30-40 minutes per kg). While the turkey is in the oven, remove the stuffing from the package and bake next to the turkey in a covered casserole dish for 45 minutes or until warmed through.
When turkey is ready, cut into small slices. Using a ring mould, press 1/2 cup of stuffing into mould on a serving plate and top with slices of turkey. Remove the ring mould and repeat five times to create 6 rossinis.
Top rossinis with warm Mango Chardonnay Jus and garnish with fresh cilantro and serve immediately.
Mango Chardonnay Jus
|½||cup||Tishbi Mango Chardonnay Jelly|
|(or substitute ¼ cup Emelia’s Mango Chutney and ¼ cup of Chardonnay)|
|½||cup||Kitchen Basics Turkey Broth|
|1||fresh mango, chopped|
Put jelly, mango and broth in a small sauce pan and blend well. Bring to a boil and simmer until reduced by half.