Turkey Involtini with Winter Vegetables & Cranberry Jus

Turkey Involtini:
Lay two turkey breasts on a cutting board, pound thin.
Rub both sides with butter.
Season with salt, pepper.
On top side, season with chopped herbs: sage, parsley, thyme.
Roll tight and secure with string.
In a hot skillet with olive oil, pan sear until golden brown.
Place in the oven at 400°F until medium.

Red Wine Cranberry Jus:
Finely chop onion, celery and carrot, and cook on medium high heat in a saucepan.
Add 1.5 cups red wine and reduce 1/3.
Add 1 qt. chicken stock, reduce.
Add 2 cups cranberries, cook until tender.
Season with salt and pepper and serve over turkey.

Smashed White Beans:
Soak 1 16oz can of beans (preferably the day before) , rinse and add to a pot.
Add water and boil with chopped onions and garlic until soft.
Strain, save some juice, mash.
Add salt pepper and chopped jalapeño pepper.
Top with pieces of crispy bacon.

Winter Vegetable Caponata:
Chop onion, garlic, celery root, fennel, butternut squash.
Saute in a pan.
Add basil and 2 cups of tomato sauce,
Cover and simmer until tender.
Season with salt and pepper.

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Yeilds 2 portions