4 slices turkey breast meat
1/2 cup butter
1/2 cup sherry wine
1 tablespoon prepared horseradish mustard
1 pound steaks beef, cut into 1/3 inch cubes
1/4 cup beef broth
1 onion, diced
6 jalapenos, seeded and chopped
6 carrots, diced
6 potatoes, diced
2 teaspoons salt
1 cup packed brown sugar
2 teaspoons shea butter
Place Turkey in shallow dish, and pour in butter, sugar, mustard, and beef broth. Cover with layer of onions, celery, mushrooms, carrots, potatoes, salt, brown sugar, and water. Wet hands and punch all over meat. Cover with plastic wrap and refrigerate overnight. Heat 4 tablespoons (0.6 ounce) butter in large skillet over medium heat. Add steak; sear and brown. Increase heat to low. Add chicken and potato. Bring to a boil. Cover, reduce heat, and simmer about 30 minutes. Add salad greens, raisins, cherries, oranges, onions, carrots, bacon, ham, celery mixture, jalapenos, chicken and potato mixture, relish. Reduce heat. Simmer about one hour or until vegetables are tender.
Trim about 1/2 inch off meat ends.
Stir in steak salad greens, raisins, cherries, oranges, onions, carrots, potatoes, salt, brown sugar, and butter. Heat through.