Turkey-Stuffed Savoy Cabbage
A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. Ingredients:
2 tbsp (30 mL) butter, plus
2 tbsp (30 mL) softened butter, divided
1 onion, diced
2 stalks celery, diced
3 cloves garlic, finely chopped
1 tsp (5 mL) chopped rosemary
2 tsp (10 mL) chopped thyme
12 oz (340 g) ground turkey
3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing
1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below)
1/2 cup (125 mL) chopped dried apricots
Salt and coarsely ground black pepper
2 eggs, lightly beaten
1 large Savoy cabbage, about4 lbs (1.81 kg)
3 cups (750 mL) turkey or chicken stock
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) apple cider vinegar
Directions:
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.
Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.
Preheat oven to 350°F (177°C).
Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.
Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).
Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.
Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)
Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.
Transfer cabbage to a platter. Discard cheesecloth.
To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce. Serves 8
TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).
Preheat oven to 350°F (177°C).
Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.
Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).
Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.
Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)
Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.
Transfer cabbage to a platter. Discard cheesecloth.
To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce. Serves 8
TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).
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