Roasted Turkey, Sweet Potato and Caribbean Cranberry Chutney by Vincent Pellegrini from Hyatt - Arub

Ingredients

• 1 (10 to 12-pound) turkey, with giblets removed
• 1 quart chicken broth
• 2 whole eggs, beaten
• 2 teaspoons dried rubbed sage
• 2 teaspoons dried parsley
• 1 tablespoon vegetable oil, plus extra for rubbing on turkey
• 2 ounces mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 tablespoon kosher salt, plus extra for seasoning turkey
• 3 cups Ciabatta bread, cut into 1/2-inch cubes
• 4 ounces unsweetened dried cherries (approximately 1 cup)
• 2 ounces chopped pecans (approximately 1/2 cup)
• 1/2 teaspoon freshly ground black pepper and fresh rosemary, plus extra for seasoning chicken
• 2 cups fresh frozen cranberries
• ½ cup full-body red wine
• ½ cup granny smith apple (diced)
• ½ cup dried mango (diced)
• ½ cup raisins (chopped)
• ¼ cup sugar
• Freshly ground black pepper
• ½ teaspoon fresh rosemary
• 1 large onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 2 medium carrot, diced (about 1 cup)
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon peeled and grated fresh ginger
• 1 large sweet potato, peeled and cubed (2 cups)
• 6 cups chicken broth or vegetable broth
• 2/3 cup diced Dutch potato
• 1 (14.5 ounce) can diced tomatoes; with their juices
• 2 teaspoons honey
• 2 slices Creole potato
• 1 tip of fresh rosemary
• 1 teaspoon sour cream