Califonia Bountiful
Home | Contact Us


Main Dish

Grilled turkey breast on a ragu of sweet potato, corn and chanterelle mushroom

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

Print Recipe

To print this recipe, choose a print size:



12 thick, ¾-inch slices of smoked or cooked turkey breast
Sweet Potato, Corn and Chanterelle Ragu (see recipe below)
Cranberry Relish
Your favorite dressing (that is, stuffing cooked outside of the bird)

Sweet Potato, Corn and Chanterelle Mushroom Ragu
¾ cup corn kernels, cooked
1 cup quartered Chanterelle mushrooms or other mushroom
¾ cup ½-inch, diced sweet potato, raw
1/3 cup cooked bacon, diced
½ cup green beans, cooked and cut into 1-inch pieces
1/3 cup ½-inch diced onions
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 cup brown chicken "demi glace"
2 cups chicken stock
½ cup merlot wine
2 tablespoons butter


Sweet Potato, Corn and Chanterelle Mushroom Ragu
Sauté diced onions in butter until lightly brown. Add bacon. Add Merlot and reduce moisture content by 50 percent. Add all other ingredients and cook over a low heat until sweet potatoes are tender. This can be made a day in advance, stored in the refrigerator and then reheated or made the day of your event and held warm and ready for service.

Preparing the turkey.
I like to use smoked turkey; it generally stays a bit moister when grilled. Cut turkey breast into ¾-inch thick slices. Coat with a good vegetable oil. Season with a barbecue spice rub.

Have your grill ready. Also have the ragu hot (which can be made the day ahead, then reheated), as well as the stuffing and cranberry relish. Simply grill turkey 3 minutes per side or until hot all the way through.

Final Preparation
Have the sweet potato, corn and Chanterelle ragu hot and ready. Have the turkey marinated with the barbecue spice and ready to grill.

Grill turkey breast on each side for 3 minutes per side and serve on top of the ragu in a large pasta bowl or chop plate.

Serve with cranberry relish and your family's favorite dressing.

Wine suggestions
I like to pair this preparation with a good fruit-forward red wine like pinot noir, syrah, merlot or a well selected Italian Amarone. Get help from a knowledgeable, well stocked wine store when choosing the Amarone.

Serves 6.

Follow us on: Facebook Twitter YouTube Pinterest Pinterest