Served at the 2018 Holiday Fare Wine Trail, Stone Hill Winery
1 boneless Turkey Breast
4 large Sweet Potatoes
1 can Cranberry Jelly
1/4 cup Crumbled Goat Cheese
1/4 cup Scallions
2 cups oil
1/4 cup Stone Hill Port Wine
Roast turkey breast at 350° for 20-30 minutes. Season with salt and pepper. Slice sweet potatoes 1/4 inch and fry until crispy.
Over low heat, melt down the cranberry jelly and add 1/4 cup Port Wine and mix until combined.
Pull turkey and temp at 165 and shred with forks.
Stack sweet potato, turkey, cranberry sauce, goat cheese and top with a few scallions.
Serve with Stone Hill Winery Chambourcin
