Prep Time: 20 minutes
Serves: 6


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.