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Ingredients:
2 each
8 oz.
4 oz.
2 oz.
2 oz. |
Turkey Breast Roulades (recipe below)
Sweet Potato Puree (recipe below)
Chestnut Rigatoni (recipe below)
Porcini Mushroom Cream (recipe below)
Cranberry Sauce (recipe below or store bought) |
Preparation:
For plating, slice each turkey roulade to a desired thickness. Serve the Turkey Roulade with
sweet potato puree, chestnut stuffed rigatoni, porcini mushroom cream sauce, and cranberry
sauce.
Turkey Roulade
Ingredients:
|
1 Whole
2 lb.
1 lb.
1 lb.
4 oz.
4 oz.
4 ea.
8 ea.
1 tbsp.
2 ea.
1 cup
4 oz.
4 oz.
Salt
Pepper |
Turkey
Onions
Carrots
Leeks
Garlic Cloves
Shallots
Parsley stems
Thyme sprigs
Black peppercorns
Bay Leaves
Minced Chives
Whole Butter
Olive Oil
To taste
To taste |
Preparation:
Cut the two breasts off of the turkey and reserve. Keeping the skin intact, cut off the legs and thighs and reserve. Roast the turkey in a 400˚F degree oven for 25 minutes. Place the roasted turkey in a stock pot with all of the vegetables, herbs, and spices. Fill the stock pot with water. Bring the stock to a boil and then down to a simmer. Simmer this for 3 hours. Strain the stock through a fine mesh strainer and reserve the liquid. Season the legs and thighs with salt and pepper to taste. In a large pot, heat up the olive oil and sear the legs and thighs on all sides until golden brown. Add the roasted turkey stock. The legs should be completely covered with the stock. Cover the pot with a lid and place in a 300˚F degree oven and braise for 3 hours or until the meat is fork tender. Take this out of the oven and cool down to room temperature. Make sure the legs and thighs are completely submerged in the liquid through the entire cooling down process. With gloved hands, take off all of the skin from the legs and thighs. Pull and shred all of the turkey meat and reserve. Heat up another large pot with butter and minced shallots. Sweat the shallots until they become translucent. Place the pulled turkey and chives in the pot and cook until the mixture is hot. Place a small amount of the braising liquid in the pot to make the pulled turkey moist. Adjust the seasoning and allow to cool.
Butterfly both turkey breasts and lightly pound the meat with the flat side of a meat mallet to an approximate one inch thickness. Season both sides of the breasts with salt and pepper to taste. Place about one cup of the pulled turkey meat mixture on each breast and spread evenly. Roll the turkey breasts so it looks like a “log”. Use butcher’s twine to tie several knots along the turkey “log”. Heat up a pot with olive oil and sear all sides of each log. Roast the turkey roulades in a 375˚F degree oven until an internal temperature of 165˚F.
Porcini Mushroom Cream
Ingredients:
|
1 oz.
2 oz.
1/2 oz.
1/2 oz.
4 oz.
8 oz.
Salt
Pepper |
Dried Porcini Mushrooms
Porcini Mushroom Powder
Shallots (minced)
Garlic (minced)
Butter (cubed)
Heavy Cream
To taste
To taste |
Preparation:
In a sauce pot, heat the butter and sweat the garlic and shallots. Add the porcini powder. Add the dried porcini mushrooms and sauté. Next add the cream and let simmer for ten minutes. At this point, the cream should have reduced down by a third. Remove from heat and let cool. Blend in a blender for 5 minutes, until smooth. Strain through a fine mesh strainer and season to taste. Place aside until ready to plate.
Sweet Potato Puree
Ingredients:
|
3 each
1/2 oz.
1/2 oz.
4 oz.
1 cup
2 oz.
2 tsp.
1/2 tsp.
Salt
Pepper
|
Sweet Potatoes, (medium)
Shallots (minced)
Garlic (minced)
Butter (cubed)
Heavy Cream
Olive Oil
Brown Sugar
Nutmeg
To taste
To taste |
Preparation:
Peel sweet potatoes and cut them into 1 inch pieces. Toss them with olive oil, salt and pepper. Place on a sheet pan and roast them in a 350˚F degree oven for approximately 20 minutes. Bring the heavy cream, butter, brown sugar, and nutmeg to a simmer. Add the sweet potatoes into this mixture and simmer for 15 minutes or until the potatoes are overcooked. Strain the potatoes from the cooking liquid. Reserve the cooking liquid. Transfer the potatoes to a blender. Begin to puree the potatoes. Add some of the cooking liquid to the blender if needed. Use only enough to get the potatoes to “spin.” Blend for 5 minutes until smooth. Adjust the seasoning if necessary.
Chestnut Rigatoni
Ingredients:
|
1 lb.
8 oz.
2 oz.
3 oz.
1 gal.
4 oz.
2 oz.
Salt
Pepper |
Rigatoni Pasta (dried)
Chestnuts, fresh
White Beans (canned)
Mascarpone Cheese
Water
Butter (cubed)
Olive Oil
To taste
To taste |
Preparation:
Cut a 1/2 inch crisscross on the flat side of each chestnut. Be sure to cut through the shell to prevent the nut from exploding. Roast the chestnuts in a 375˚F degree oven for 30 minutes. Place the roasted chestnuts, cooked white beans, and mascarpone cheese in a blender and blend for 5 minutes until smooth. Adjust the seasoning with salt and pepper to taste and allow to cool. Bring the water to a boil. Salt the water generously as it should taste like ocean water. Cook pasta and then drain. Toss the pasta with olive oil and allow to cool. Once the pasta is cooled; using a pastry bag filled with the chestnut filling, fill each rigatoni with the chestnut filling. Just before plating, heat the butter in a sauté pan and toss the rigatonis with the butter. Adjust the seasoning as needed.
Cranberry Sauce
Ingredients:
|
12 oz.
1 cup
1 tsp.
1 tbsp.
Salt
Pepper |
Fresh Cranberries
Sugar
Lemon zest
Water
To taste
To taste |
Preparation:
Add all of the ingredients to a sauce pot and simmer for approximately 15 minutes or until the cranberries burst. Adjust the seasoning as necessary then allow to cool.
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