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Turkey Fondue with Cranberry Lime Mayonnaise Recipe

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This recipe for Turkey Fondue with Cranberry Lime Mayonnaise, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fondue Cookbook
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cranberry mayonnaise:
1/2 c. jellied cranberry sauce
2 tbsp. lime juice
1/2 c. mayonnaise
Grated zest of lime

Vegetable shortening for deep frying
2 lb. boneless, skinless turkey breast, cut into 3/4 in. cubes

Directions:
Directions:
For mayonnaise: mash the cranberry sauce and lime juice together in a small 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 to 3 days ahead, covered and refrigerated. Serve at room temperature.
Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep frying thermometer reads 375. Transfer the pot to a fondue burner with a high flame.
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.

 

 

 

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