INGREDIENTS:2 Tbsp. clarified butter, divided
1 Tbsp. red onion, small dice
1 Granny Smith apple (100 count), cored, peeled and cut into thin wedges
4 oz. cooked turkey breast, medium dice
1/8 tsp. fresh thyme leaves
to taste, salt and pepper
2 eggs, whipped
1 Tbsp. walnuts, toasted, coarsely chopped
fresh thyme sprigs, as needed for garnishDIRECTIONS:Heat 1 Tbsp. clarified butter over medium high heat. Saute onion and apple until soft. Add turkey; toss to heat. Add pinch of thyme, salt and pepper. Hold warm for service. Whip eggs as for scrambled eggs. In a separate skillet, heat remaining butter over medium high heat. Add whipped eggs, stirring until evenly cooked. Remove from heat. Transfer eggs onto serving plate, forming a ring. Place turkey/apple mixture in center. Top with walnuts and thyme.SERVINGS:1 servingFrom:Executive Chef Merv Minich for the Lied Conference Center at Arbor Farm, Nebraska City, Neb.PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION