CRANBERRY-STUFFED TURKEY BREAST
1 tablespoon butter
1 leek, diced
1 rib celery, diced
2 cups wild mushrooms, sliced
2 teaspoons All Things Fowl
1 small shallots, chopped
1 cup vegetable stock
Salt and pepper
2 cups toasted bread crumbs
1/2 boneless turkey breast, about 2 1/2 pounds
Cranberry purée (recipe under Veggies Recipes)
- Preheat oven to 375 degrees F.
- Heat a large sauté pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.
- Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie with butchers' twine.
- Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Purée.
CUBAN POTATO SALAD
4 large potatoes, cubed
2 tablespoons Himalayan salt
3 chicken breasts, cooked and cubed
4 tablespoon All Things Fowl
4 tablespoon extra virgin olive oil
1/2 apple, chopped
1/2 cups mayo
1 Tbl mustard
1 tsp relish
1/4 cup peas
1 hard-boiled eggs, sliced
- Peel and chop potatoes into small cubes.
- Place the potatoes and 2 tablespoons of salt in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 20 minutes, until the potatoes are barely tender when pierced with a knife.
- Drain the potatoes in a colander, and cool in the refrigerator.
- Toss chicken breasts with 2 tablespoons olive oil and 2 tablespoons All Things Fowl.
- Combine cooled potatoes and chicken with apples, mayo, mustard, relish and most of the peas.
- Decorate with eggs, sliced pimientos and remaining peas.
BEER CHEESE SOUP
Courtesy of Chef Charlie Remer
1 tbsp extra virgin olive oil
1 tbsp All Things Fowl
I medium yellow onion (finely diced)
2-12oz cans of beer (no light beers)
1 lb shredded mild cheddar cheese
1 qt half and half 1 qt heavy cream
1-2 tbsp chicken base
Himalayan salt to taste
White pepper to taste.
- Heat a 4 quart pot over medium high heat for 2 minutes.
- Add olive oil, then add onions and sauté until translucent.
- Add beer (beer will foam up a bit).
- Add half and half and heavy cream; bring to a light simmer.
- Add chicken base and whisk until dissolved. Slowly add cheese, whisking constantly until all of the cheese is incorporated.
- Season with salt and pepper.