Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

A Simple Turkey Brine

              A Simple Turkey Brine

                       For A Turkey Up to 16 Pounds.

Ingredients

3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled, diced
1 large onion, peeled, diced
1/4 cup diced celery
2 large sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds

Preparation

Bring salt, sugar, and 4 cups water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved.

Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.

Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)

Ritzy Meat Loaf

 

Ritzy Meat Loaf

Layers of moist ground turkey and veal, sautéed mushrooms and ham make this meatloaf posh enough to be called a terrine. By any name, it makes a flavourful winter dinner, and any leftovers are good served cold with a salad.

Ingredients:

3 tbsp (45 mL) olive oil
½ lb (250 g) button mushrooms, quartered
1 onion, finely chopped
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) freshly grated Parmesan cheese
2 eggs
2 tbsp (25 mL) finely minced sage leaves
1 tbsp (15 mL) Dijon mustard
1 lb (500 g) ground turkey
1 lb (500 g) ground veal
1 slice good-quality cooked ham, about 4 oz (125 g), ¼ inch (5 mm) thick
Sage leaves for garnish

Directions:

In a large nonstick skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Add mushrooms, then cook, stirring often, for 5 to7 minutes or until golden and tender. Reduce heat to medium. Add 2 tbsp (25 mL) onion and1 minced clove garlic to skillet, then cook, stirring often, for 2 to 3 minutes or until onion is soft but not browned. Scrape mushroom mixture into a fine sieve set over a bowl and let cool completely. Discard any liquid in bowl. Set skillet aside but do not wash.

In a food processor, pulse mushroom mixture until finely chopped. Scrape back into bowl and season to taste. Set aside.

In same skillet, heat remaining oil over medium heat. Add remaining onion, then cook, stirring, for 5 to 7 minutes or until onion is soft but not brown. Stir in remaining garlic, then cook, stirring, for 1 minute. Scrape onion mixture into a large bowl and let cool completely. Set skillet aside but do not wash.

Preheat the oven to 350°F (180°C).

Stir bread crumbs, Parmesan cheese, eggs, sage, mustard, ½ tsp (2 mL) salt and ¼ tsp(1 mL) pepper into onion mixture. Gently mix in turkey and veal until well combined. Form about 1 tsp (5 mL) mixture into a tiny patty. Cook patty in skillet over medium heat, turning often, until no longer pink inside. Taste cooked mixture for seasoning. Add more salt and pepper to raw mixture if necessary.

Cut ham into ½-inch-wide (1-cm) strips. Spoon one-third of turkey mixture into a9 x 5-inch (2 L) loaf pan, spreading surface level. Top with mushrooms, spreading surface level. Top mushrooms with another third of turkey mixture. Top turkey mixture with the ham, arranging strips of ham lengthwise in pan. Top ham with remaining turkey mixture, spreading surface level.

Set pan on a rimmed baking sheet. Bake meatloaf for about 1¼ hours or until a meat thermometer inserted into centre of loaf registers 170°F (75°C). Let stand for 5 minutes. Drain off any excess fat from pan, then turn out loaf onto a serving platter. If any meat loaf sticks to bottom of pan, carefully remove it and replace on top of loaf. Garnish with fresh sage. Cut into thick slices and serve with Winter Ketchup.

Serves 6 to 8

Pork and Fennel Sausage Rolls

Pork And Sausage Rolls

How About Bratwurst Rolls?

Ingredients:
2 tablespoons extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
1 tablespoon fennel seeds, plus more for finishing
3 thyme sprigs, leaves separated chopped
1 small red, yellow or white onion, diced
½ cup diced celery
½ cup diced carrots
1 ¼ teaspoons kosher salt, plus more as needed
1 pound lean ground pork (or chicken, turkey, or plant-based meat)
¼ cup bread crumbs
½ teaspoon freshly ground black pepper
1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold
1 egg, beaten, for egg wash

Directions:
Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.

Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.

Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

 

Chicken Cottage Pie

Chicken Cottage Pie

Serves: 6
Ingredients 
1 tbsp extra-virgin olive oil
1 small onion, chopped
2 medium carrots, diced
1 celery stalk, sliced
1 clove garlic, chopped
1 tsp salt (I use Himalayan salt)
½ tsp ground black pepper
650g (23oz) leftover cooked chicken
1 cup (240ml) chicken broth
1 cup (240ml) water
---
2 cups (340g | 12oz) frozen green peas
2 cups (340g | 12oz) frozen corn kernels


For the Mashed Potatoes 8-10 large starchy potatoes, peeled and cut into pieces (about 1kg | 2.2lb)
¾ cup (180ml) whole milk
½ cup (115g | 4oz) sour cream
Salt and ground white pepper to taste

Directions:
Preheat your oven to 375°F 

Cook the potatoes in salted boiling water (your water should be "salted like the sea")until they become really soft and practically fall apart when you poke them with a fork. 

While the potatoes are cooking, heat the olive oil in a saute pan set over medium heat and then throw in the onion, carrots, celery and garlic; cook until fragrant and slightly softened, about 3 minutes.

Tear the cooked chicken into strips with your fingers and add it to the pan, along with the chicken broth and water; bring to a low boil, cover, lower the heat and simmer slowly for about 8 to 10 minutes, or until the liquid is practically all gone. Stir in the frozen peas and corn kernels and set aside. 

When the potatoes are cooked, drain them well and return them to the saucepan. Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes.
Beat with an electric mixer on low speed until the potatoes break down and the puree starts to come together, then increase the speed to medium. Add the rest of the milk mixture, a few tablespoons at a time, mixing well between each addition, until the puree becomes nice and fluffy. Adjust seasoning as needed by adding salt and white pepper, to taste. 

Spread the mashed potatoes over the reserved chicken mixture; if you want to get real fancy about it, you can pipe them with a pastry bag equipped with a large open star tip) 

Bake in a 375°F oven for 30 minutes, then broil for 3-5 minutes, or until the top becomes nice and golden (you can drizzle a little bit of olive oil over the potatoes to help them brown better).

Remove from the oven and allow to rest for 5 to 10 minutes before serving.

Turkey and Gravy

#1—HERB-RUBBED SPATCHCOCK 

(BUTTERFLIED FLAT) TURKEY

1 (12 to 14 lb.) turkey, neck and giblets removed and reserved for stock.  Serves 8 to 10
Ingredients:
6 cloves garlic, minced
1/4 cup minced green onions 
1/3 cup minced Italian parsley 
3 T. minced fresh oregano

3 T. minced fresh rosemary 
3 T. Dijon mustard
3 T. fresh lemon juice
3 T. olive oil
3 T. melted butter
Salt and pepper to taste

Directions:

1. Rinse turkey inside and out and pat dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears and/or a large knife or cleaver, cut along one side of the backbone until the bird is split open. Cut down the other side of the backbone to free it—reserve backbone for stock.

2. Turn turkey over, breast side up, opening it as flat as possible and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. You may want to wash and pat dry the turkey again.

3. For the herb rub, mix together the garlic, green onions, parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the turkey. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Remove turkey 1 1/2 to 2 hours before cooking allowing it to come closer to room temperature.

4. Preheat oven to 425 degrees. Place turkey, skin side up, on a rack set in a roasting pan and tuck the legs in tightly close to the body. Brush with melted butter and season with salt and pepper. Roast Turkey for 30 minutes and then lower oven temperature to 350 degrees. Continue roasting until skin is crisp and deep brown and an instant thermometer inserted into the thickest part of the thigh, away from the bone registers 165 to 170 degrees, 1 1/4 to 2 1/4 hours. Transfer turkey to a warmed serving platter and tent with foil; let rest for 30 to 45 minutes. Pour any juices out of the roasting pan and into a fat separator. Let stand a few minutes and pour off juices to use as part of the liquid in the gravy. Carve and serve with gravy.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- page 1

TURKEY STOCK
2 T. vegetable oil
Neck, heart and gizzard reserved from turkey Backbone cut out of the turkey, cut in half
2 large onions, quartered with skins
4 carrots, peeled and cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups turkey or chicken broth

Directions:
Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves and broth; bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days.

CARAMELIZED ONION HERB GRAVY

3/4 cup unsalted butter
3 cups chopped yellow onion
1/2 cup flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Turkey Drippings and stock to make 4 cups, 
heated 
2 T. brandy
2 T. white wine, optional
2 T. heavy cream, optional

Makes about 5 cups.

Directions:
1. In a large sauté pan, cook the butter and onions over medium-low heat for 15 to 20 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

2. Sprinkle the flour into the pan, stirring to coat the onions; add the salt and pepper. Cook for 2 to 3 minutes. Add the hot stock mixture and Brandy; cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste with more salt and some pepper. (It’s ok to make the gravy ahead if you have your stock ready, adding turkey drippings to thin gravy as you reheat it.)
Makes 6 cups.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- 

#2—BACON AND FRESH HERB ROASTED 

TURKEY WITH SWEET ONION GRAVY

Ingredients:
1/2 lb. bacon (not too lean), 
chopped 1/4 cup chopped Italian parsley
1 1/2 T. fresh thyme leaves,
plus 1 thyme sprig
Salt and freshly ground pepper 
One 16- to 18-pound turkey
6 celery ribs, coarsely chopped

Serves 8 to 10.
4 carrots, peeled and chopped
2 large onions, chopped
1 large sweet onion, thinly sliced
1 large garlic clove, smashed 
Unsalted butter, if needed
1/3 cup all-purpose flour
5 cups Turkey Stock or Chicken broth

Directions:

1. Preheat the oven to 350 degrees. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.

2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string. (Can be refrigerated at this point overnight. Bring to room temperature before roasting.)

3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 45 to 60 minutes before carving.

4. Meanwhile, strain the pan juices into a bowl; skim off the fat, reserving 1/3 cup (if not enough add butter to make up the difference). Place the roasting pan directly on the stove and add 2 cups of the Turkey stock or chicken broth and bring to a boil scraping up any browned bits from the bottom of the pan. Add broth to the Turkey Stock—you should have a total of 4 cups liquid plus the pan juices from the turkey.

5. Pour reserved fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 8 minutes. Add the garlic, then stir in the flour. Gradually add the Turkey stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.

Buttermilk Brined Garlicky Turkey Tenderloins With Grilled Corn Relish

Buttermilk Brined Garlicky Turkey 

TenderloinsWith Grilled Corn Relish

Serves 6.

Ingredients:
2 cups buttermilk
3 T. sugar
4 T. olive oil, divided use
3 T. kosher salt plus more for tasting
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins (remove as much of the tendon as possible) 
6 ears of fresh corn, husked
1/4 cup chopped fresh Italian parsley
2 T. chopped chives
Directions:
1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, 3 T. salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl. Stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.

2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.

3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve with turkey tenderloins.

Tip: Also great with chicken tenders or pounded out chicken breasts. 

Buttermilk Brined Garlicky Turkey Tenderloins With Grilled Corn Relish

Buttermilk Brined Garlicky Turkey Tenderloins 

With Grilled Corn Relish

Ingredients:

2 cups buttermilk
2 T. sugar
4 T. olive oil, divided use
2 T. kosher salt
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins
6 ears of corn, husked
1/4 cup chopped fresh Italian parsley 
2 T. chopped chives

*

Directions:

Serves 6.

1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl; stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.

2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.

3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve spooned over the sliced turkey tenderloins. 

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel

With Sauerkraut

Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.
Ingredients:
2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time. 

Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.

Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.

Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.

Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.

Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.

Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.

Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).   Serves 8, with 2 schnitzels per person

Creamy Roasted Beet Mustard

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt

Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.

Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.

Transfer to a serving dish. Makes about 1½ cups

Roast Turkey With Apple Sage Stuffing

Roast Turkey Stuffed With

Apple Sage Stuffing

Stuffing 1/4 cup butter 2 cups chopped onions 2 cups chopped celery 8 oz. sage flavored    sausage 2 cups peeled diced apple 2 tablespoons chopped fresh sage 5 cups cubed egg bread cut in 1/2 inch cubes 1/4 cup chopped parsley 1 egg 1/2 cup apple juice or more Salt and freshly ground pepper * Turkey one 14 lb. turkey 1/4 cup room temperature butter *** Directions: For stuffing, heat 1/4 cup butter in a skillet over medium heat.  Add onions and sauté for 1 minute.  Add apples and saute until apples develop some color, about 5 minutes longer.  Stir in sage and cook 1 minute longer. * Remove from heat and scrape into a bowl.  Add bread and parsley and stir together.  When stuffing is cool, stir in egg and apple juice, season with salt and pepper.  Stuffing should be slightly moist.  Stuff into cavity prior to roasting the turkey. Preheat oven to 400^F. Loosen skin gently from turkey breast with finger tips and stuff a little butter under the skin.  It will baste the white meat.  Spread remaining butter over the bird and season with salt and pepper. Truss the turkey and place on a rack.  Roast for 1 hour basting once.  Turn heat down to 375^F and roast another hour and 45 minutes or until an instant read thermometer reads 155^F at the thickest part of the thigh.  Baste a few times if you remember. Let the bird rest on a carving board for 20 minutes while you make the the gravy. Easy Pan Gravy Fat and pan drippings from Roast Turkey 3 tablespoons flour 3 cups turkey or chicken stock 1/4 cup port 1 tablespoon red currant jelly Salt and freshly ground pepper Directions: Drain fat and pan drippings into a measuring cup.  Add 1/4 cup fat back into a measuring cup.  Add 1/4 cup fat back into roasting pan.  Skim fat from remaining drippings. Sprinkle flour over fat in roasting pan.  Stir together over medium heat until flour is browned. Stir in stock, any drippings and port.  Bring to boil, stirring, scraping up any bits on the base and simmer for 5 minutes or until thickened and smooth.  Stir in red currant jelly and simmer for another 5 minutes.  Season with salt and pepper to taste before serving.  Makes about 4 cups.

Roasted Turkey Breast

Roasted Turkey Breast
Big Sur Bakery

Ingredients:

For The Brine:

2 cups kosher salt

1/2 cup (not packed) light 

   brown sugar

2 bay leaves 

5 peppercorns

*

For The Turkey Breast:

1 free range turkey breast

2 yellow onions

2 tablespoons unsalted butter, 

    melted

Kosher salt

Freshly ground black pepper

*

Directions:

The day before, fill a large pot with 5 quarts of water and bring to a boil over high heat.  Turn off the heat.  Add the salt, brown sugar, bay leaves, and peppercorns and stir until the salt and sugar artfully dissolved.  Set the brine aside to cool completely.

Once the brine has cooled, put the turkey breast in it, placing a heavy plate on top to keep it submerged.  Cover the pot with plastic wrap and let it set for 24 hours in the refrigerator.  

The next day, pull the breast out of the brine, runs it in cold running water, and pat it dry with paper towels.  Discard the brine.  Leave the breast uncovered in the refrigerator until you're ready to roast it.

Adjust the oven rack to the middle position and preheat the oven to 425^F.

Slice both onions into four 1 inch thick rings and lay them in the roasting pan (to use as props under the turkey breast).  Lay the breast right on top of the onions, and brush it with melted butter.  Season the skin with salt and pepper-but do so lightly as the breast will already be salty from the brine.

Roast the turkey breast for 30 minutes.  Then turn the oven temperature down to 375^F, and continue to cook the turkey until its internal temperature is 165^F.  (Use a meat thermometer to take the turkey's temperature, inserting it slightly off-center and not touching the bone.)  This will take approximately 1 hour (10 to 12 minutes per pound).

Serves 10

One of my favorite neighborhood girl activities is to take a cooking class at Great News! Our favorite instructor is Phyllis Carey who makes the classes fun and ecucational. I receive a recipe weekly via the internet. I have turkey leftovers from Thanksgiving making this recipe very welcome. *** White Bean Chili with Turkey or Chicken, Yellow Peppers, Chilies and Corn Serves 6. Ingredients: 1 T. olive oil 1 cup chopped onion 1 yellow bell pepper, diced 1 T. minced fresh jalapeno chili 1 1/2 tsp. ground cumin 1-14 oz. can cream-style corn 1-7 oz. can diced green chilies 1 cup turkey or chicken broth 1 cup heavy whipping cream 1-15 oz. can small white beans, rinsed and drained 2 cups shredded cooked turkey or chicken Salt and pepper to taste 1 1/2 cups shredded white cheddar cheese, divided use *** Directions: 1. Heat olive oil in a large pot over medium high heat. Add onion, yellow pepper and jalapeno and cook, stirring often, for 3 to 4 minutes or until softened. Add cumin, creamed corn, canned chilies, broth and cream. Bring to a boil, stirring occasionally. 2. Lower heat and stir in beans and simmer, covered, stirring occasionally, to blend flavors, about 10 minutes. Stir in turkey or chicken and season with salt and pepper to taste. Heat about 1 minute to warm turkey or chicken. Stir in 1 cup of the cheese, stirring until melted. Serve topped with remaining cheese sprinkled on top.