Ingredients:
Turkey Sausage
Pumpkin Puree
Potato Puree
Cranberry Fluid Gel
Carrot
Turnip
Leek Rounds
Turkey Glace |
Grilled and Fully Cooked
Hot
Hot
Room Temperature
Cooked and Hot
Cooked and Hot
Blanched and Hot
Hot |
(recipe below)
(recipe below)
(recipe below)
(recipe below)
(recipe below) |
Plating:
On a plate of your choosing, “swoosh” a long and straight line of pumpkin puree down the middle of the plate. Place three dots of potato puree to hold the sausage stable on the plate. Cut the fully cooked turkey sausage into three even pieces removing the two ends so that you will have three even cylinders of sausage. Arrange them decoratively along the puree. Arrange the full complement of cooked and hot vegetables in a random, but well placed manner within the sausage pieces. With a squirt bottle place small dots of the Cranberry fluid gel around the composed dish. Lastly, spoon the hot glace along the sausage and garnish.
Turkey Sausage
Ingredients:
|
3.3 lb.
3.3 lb.
1 lb.
3 lb.
2.6 lb.
1 1/2 tsp.
1/2 tsp.
1 tsp.
6 tbsp.
2 1/2 tsp.
|
turkey leg
turkey thigh
pork fat back
pork belly
pork shoulder
rubbed sage
paprika
thyme
salt
sugar |
Preparations:
Cut all the meat into cubes to fit the grinder. Toss in the salt and sugar then freeze for 48 hours. Pull the meat out and place into the cooler 1 hour before grinding. Grind all the meat on a 6 mm die, place back into the freezer for 1 hour then grind on the 6 mm die once again. Put the meat into a cooler while you make the panade (recipe below). For the panade mix all the ingredients together in a large bowl and let set for 1 hour. Place the meat into a large mixer and to emulsify. Add in the herbs, spices and panade after 1 minute. Continue to mix 1.5 minutes adding some water if the mixture is too tight. Case the sausage.
Panade
Ingredients:
|
4 each
8 oz.
12 oz. |
egg whites
heavy whipping cream
brioche bread (no crust) |
Preparations:
Mix all ingredients and set aside for 1 hour.
Pumpkin Puree
Ingredients:
|
2 lb.
1/2 tbsp.
1 tbsp
1/5 tbsp.
1 qt.
To taste |
whole roasting pumpkin
nutmeg
cinnamon
all spice
heavy cream
salt and black pepper |
Preparations:
Boil the potatoes in salted water until fork tender. Drain. In a large pot bring the butter and cream to a simmer. Once the mix has simmered for 4 minutes, turn off heat source. In a blender, blend the potatoes and cream mixture together. You can only blend about 2 potatoes at a time. Season with salt and pepper.
Turnips Au Blanc
Ingredients:
|
2 lb.
2 tbsp.
1 tbsp.
1 1/2 cups
1/2 tsp. |
small to medium turnips
unsalted butter
sugar
water
salt |
Preparations:
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes. Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more.
Add 3 tablespoons water and stir to coat turnips with glaze.
Leek Rounds
Ingredients:
|
4 each
2 cups
3 tbsp.
To taste |
leeks (white/light green) cut into 1/2� rounds
vegetable stock (recipe below)
unsalted butter
salt and black pepper |
Preparations:
Leeks are cut into 1/2 inch rounds, using only the white and light green parts. They are then rinsed several times to remove any dirt and sand. This part is tricky as you want to keep the rounds together and at the same time get them clean, practice is helpful.
The rounds are then put into an ice bath then blanched for about 5 minutes until tender and transferred to an ice bath to stop the cooking. From there they are placed on a paper towel lined rack to dry out a bit.
Meanwhile vegetable stock is brought to a simmer in a sauté pan and then butter is emulsified into the stock slowly, being careful not to break the mixture. It is recommended to add cold water in small amounts if the mix breaks. The leek rounds are added to the butter and stock emulsification and seasoned with salt and pepper. Serve the leeks with a slotted spoon and then stir the liquid to bring it back together. Spoon liquid over the top.
Vegetable Stock
Ingredients:
|
2 lbs.
2 lbs.
2 lbs.
2 lbs.
1 lb.
4 oz.
2 oz.
1 bunch
8 sprig
4 each
1 tbsp.
9 qts. |
yellow onion (large dice)
carrot (large dice)
celery (large dice)
parsnip (large dice)
fennel bulb (large dice)
leek greens (white and light green)
garlic cloves (crushed)
parsley stems
fresh thyme
laurel
black peppercorns
cold water |
Preparations:
Place all ingredients into a stock pot. Slowly bring to a very soft simmer. Strain after 90 minutes and cool.
Cranberry Fluid Gel
Ingredients:
|
13 ounces
6 grams |
cranberry juice
super Agar |
Preparations:
Blend juice and Agar until Agar has become fully hydrated. Approximately 5 minutes.
Place ingredients in saucepan and bring to fast simmer for 3 minutes. Strain into shallow pan
and cool completely. Scrape cooked cranberry �gel� into a blender. Blend on high until a smooth
puree has formed. Strain through a fine mesh strainer and transfer to a squeeze bottle.
Turkey Glace
Ingredients:
|
1 each
2 each
1 each
1 each
1 each
1 tsp.
As needed
6 sprig |
turkey carcass
medium celery stalks (coarsely chopped)
large carrot (coarsely chopped)
medium yellow onion (quartered)
bay leaf
whole black peppercorn
water
fresh thyme |
Preparations:
Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours. Strain through a fine mesh strainer into pot. Reduce slowly, skimming and re-potting often until thick enough to coat the back of a spoon.
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