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

Stone Hill Winery Sweet Potato with Pulled Turkey

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