Turkey Fondue w/ Cranberry Lime Mayo
Source of Recipe
Rick Rodgers, author of Fondue: Great Food to Dip, Dunk, Savor and Swirl
Recipe Introduction
"Boneless, skinless turkey breast or breast tenderloins are easy to cut into bite-sized cubes, or cut turkey breast cutlets into ¾-inch squares."
List of Ingredients
* Cranberry-Lime Mayonnaise
* ½ cup jellied cranberry sauce
* 2 tablespoons lime juice
* ½ cup Homemade Mayonnaise or store bought
* Grated zest of 1 lime
* Vegetable shortening, for deep-frying
* 2 pounds boneless, skinless turkey breast, cut into ¾-inch cubes Recipe
1. To make the cranberry mayonnaise, mash the cranberry sauce and limejuice together in a small Chantal ceramic bowl with a rubber spatula until well mixed and the cranberry sauce is smooth. Stir in the mayonnaise and lime zest. Cover and let stand at room temperature for at least 1 hour for the flavors to blend. The mayonnaise can be prepared up t 3 days ahead, covered and refrigerated. Serve at room temperature.) Makes about 1 cup.
2. Melt enough vegetable shortening in a Chantal stainless steel fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375°F. Transfer the pot to a Chantal fondue burner with a high flame.
3. Allow guests to cook their turkey until browned around the edges and cooked through without becoming dried out or tough. Serve with the cranberry mayonnaise, along with any additional sauces.
Serves 4-6
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