Cook Time 15-20 min Prep Time 10 min Serves 6-8
1 lb. ground Applewood Smoked Turkey*
2 cups Apple Sausage Stuffing
2 cups Cranberry Chutney
2 Red Bartlett pears, pureed
1 cup flour
1 cup hot water
1 chicken bouillion cube
Weston Meat Grinder
Weston Baking Mat
Weston Food Mill
Grind a pound of your leftover turkey with a Weston Meat Grinder. Use the coarse grinding plate.
Preheat oven to 325 degrees F.
Dissolve bouillion cube in hot water, then stir in flour. Mix the flour mixture into the ground turkey.
Cube the pears and boil them until soft. Puree with a Weston Food Mill and add the pear puree to the Cranberry Chutney.
Spread the turkey on a Weston Baking Mat, patting it out to 9 by 15 inches. Spread a layer of Apple Sausage Stuffing across the turkey, then spread one cup of the Pear Cranberry Chutney over that.
Carefully roll it together and place it in a loaf pan. Spread the remaining one cup of Pear Cranberry Chutney over the roll and place it in the oven for 15-20 minutes.
*The Applewood Smoked Turkey should already be cooked. Raw ground turkey can be substituted in this recipe, but be sure to cook the turkey roll for 30-45 minutes, or until it reaches an internal temperature of 165 degrees F.