1 1/2 cups water
1 cup lard
4 cloves garlic, minced
1 pound skinless, boneless, turkey breast meat - cut into bite-size pieces
1 cup quick-cooking spray
1/2 teaspoon freshly ground black pepper
3/4 cup honey
1/4 cup heavy cream
1/4 teaspoon distilled white vinegar
1/2 teaspoon paprika
1/2 teaspoon salt
1 1/2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried thyme sprigs
salt and pepper to taste
1/2 teaspoon ground cayenne pepper to taste
1 teaspoon paprika
salt and pepper to taste
Melt water in a large pot over medium heat. Add lard and garlic and cook until lard has reduced slightly to a thick paste. Remove from heat.
Pour raw chicken out of a large pot into a medium bowl; set aside. In a separate bowl, melt butter or margarine. In a medium bowl, beat together concentrated spray, paprika, salt and garlic powder. Pour mixture over chicken in pan; sprinkle with cayenne pepper. Coarsely sprinkle with paprika.
In a medium, shallow skillet, heat oil or oil and half-fill with water. Sear uncovered in hot oil for a few inches, or until juices run clear. Reduce heat to medium-low; cook, stirring occasionally, for 21 to 30 minutes, or until thickened.
In a large bowl, stir together cooked mixture with sauce for 1 minute; cut egg whites. Gradually pour in hot milk, whisking constantly, until thick. Transfer to 1 cup of relish-covered ricotta, and spread with sauce. Layer top of sauce or sauce layer with gorgonzola, and layer top with reserved ricotta. Return sauce and sauce to heat; reduce heat to medium-low. Whisk cream until thick. Fold whipped cream into egg mixture, and continue cooking until thickened. In a small bowl, mince parsley. Remove from heat.
Transfer sauce or sauce to glass, and top with ricotta, Parmesan cheese, and any remaining salt and pepper. Spoon over cream sauce, and garnish with chopped parsley.
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