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Posts Tagged ‘turkey’

1 1/2 cups Fig Balsamic Jam

1 cup warm chicken stock

1/4 cup honey

1 tablespoon Sicilian Lemon Balsamic

1 (10 to 12 pound) fresh turkey

2 cups chicken stock

4 Tbls Mushroom and Sage Extra Virgin Olive Oil

1/2 pound Italian sausage, removed from casing and crumbled

2 large onions, finely chopped

1 tablespoon finely chopped rosemary leaves

2 sticks unsalted butter, (1 softened) or 1 ½ cups Butter Extra Virgin Olive Oil

Sea salt and freshly ground black pepper

Directions

In a large mixing bowl, combine the Fig Balsamic jam, honey, Sicilian Lemon Balsamic and mix in with 1 cup warm chicken stock. Meanwhile, heat 3 Tbls of the Mushroom & Sage EVOO over medium heat and gently sauté the onions with rosemary. Add the sweet Italian sausage and continue to sauté until browned, 10 to 12 minutes. Preheat oven to 350 °F.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. If using the Butter Extra Virgin Olive Oil, inject underneath the skin. Rub the outside of turkey with the remaining 1 Tbls Mushroom & Sage EVOO. Sprinkle the cavity and skin liberally with salt and pepper; add the sautéed onions to the cavity of the turkey. Truss the turkey (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan; add 2 cups of chicken stock to the bottom of the pan and place in the oven. In a small saucepan, set the fig stock over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Cut up the remaining stick of butter or use the ¾ cup Butter EVOO and whisk it into the glaze mixture.

Once the turkey has turned a nice golden brown start basting the turkey with the fig glaze, about every half hour. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

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Serves 6
Ingredients

2 pound boneless skinless turkey breast cut into “turkey tenders”
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled and smashed
1 sprig fresh oregano
¼ cup packed chopped cilantro
Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
corn tortillas on the side
Mole Sauce:
8 dried ancho chilies, stemmed and seeded
4 pasilla chilies
1 quart chicken stock
5 tablespoons Stillwater Olive Oil Co. Chipotle Extra Virgin Olive Oil
4 tablespoons pumpkin seeds
1 medium yellow onion, diced
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
1/3 cup Stillwater Olive Oil Co. Dark Chocolate Balsamic Vinegar
3/4 teaspoon salt

    Directions
    In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
    In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to purée to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat.
    Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
    To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
    Serves 6

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