- 2 cups sliced onions
- 1/2 cup whole cooked and peeled chestnuts, chopped
- 2 teaspoons olive oil
- 2 teaspoons plus 1/2 cup butter, melted, divided
- 2 tablespoons Cognac
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 4 turkey breast cutlets (6 ounces each)
- 4 boneless skinless duck breast halves (4 ounces each)
- 8 chicken tenderloins (1 ounce each)
- 1/2 cup dry bread crumbs
- 1/4 cup ground almonds
- CRANBERRY-ORANGE SAUCE:
- 1/2 cup sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1-1/2 cups orange juice
- 1-1/2 cups fresh cranberries
- 1/4 cup lemon juice
- 1 tablespoon minced fresh mint or 1 teaspoon dried mint
- 2 tablespoons plus 2 teaspoons butter
- 1 teaspoon grated orange peel
- 1/2 teaspoon grated lemon peel
- In a large skillet, saute onions and chestnuts in oil and 2 teaspoons butter for 15-20 minutes or until golden brown; remove from the heat. Stir in the Cognac, sugar and thyme; set aside.
- Flatten turkey and duck to 1/4-in. thickness; spread two tablespoons onion mixture over each turkey and duck breast. Place duck on turkey; place two chicken tenders along one end of each duck breast. Roll up jelly-roll style, starting with a long side; secure with toothpicks.
- In a shallow bowl, place remaining melted butter. Combine bread crumbs and almonds in a separate shallow bowl. Dip bundle in melted butter, then coat with crumb mixture. Place seam side down in a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°. Let stand for 10 minutes.
- Meanwhile, in a small saucepan, whisk the sugar, cornstarch, salt, cloves and orange juice until smooth. Add cranberries. Cook and stir over medium heat for 10-12 minutes or until thickened. Remove from the heat; add the lemon juice, mint, butter and peels.
- To serve, discard toothpicks; cut each bundle into six slices. Place three slices on each serving plate; drizzle with 1/4 cup sauce. Yield: 8 servings.
Originally published as Chestnut-Onion Stuffed Turducken Bundles in Taste of Home Christmas Annual Annual 2013, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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