The Thanksgiving recipes were awesome. We had some really unique drinks, sides and entrees from everyone.
Here are the most popular dishes, as voted by you!
Congratulations to:
Eric Trujillo
&
Ashley Shirley
Check out their winning recipes below, and congratulate them in the comments section!
Eric’s Turkey Roulade
I’ll be on my third thanksgiving with my partner this year, and as the old saying goes, third times the charm! The first year, I went all out and made an 18 lb. Turkey, 11 lb. Ham, and ALL the trimmings, and needless to say, for the two of us, it was only a bit excessive! Last year, I decided to take it down a notch by doing something elegant, understated but outrageously more delicious than a plain ole turkey. I discovered the Turkey Roulade! After some trial and error, I feel I have created the PERFECT ROULADE, and our very own Thanksgiving tradition was born! ENJOY, and if you would like to try a roulade, please vote for me, this would be a severe lifesaver in visiting my family this Christmas, Happy Holidays!
Italian sausage and swiss chard stuffed turkey roulade
Extra-virgin olive oil
2 large onion, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1/2 bunch sage, leaves finely chopped
2 bunches swiss chard
1 pound bulk Italian sausage, crumbled
1 turkey breast, removed from the bone, about 4 pounds
2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 eggs
1/2 cup water
1 1/2 pounds caul fat
1 1/2 pounds sliced bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cups chicken stock
1 cup dry white wine
Thyme bundle
3 tablespoons all-purpose flour
Small jar of cranberry jam
Directions
Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
To the mixing bowl with sausage mixture, add the bread crumbs, chard finely chopped, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that’s underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast. Caul fat is also known as lace fat, you can ask your butcher for it, and although it may be difficult to find, it is possible. If you can’t find it, just make sure to securely tie the roulades with twine in at least four more places.
Preheat the oven to 375 degrees F.
Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. With a small amount of warm water, mix in cranberry jelly to a thin paste and baste the outside of the turkey rolls and return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
Ashley’s Cinnamon Rolls
A new tradition in my house: cinnamon rolls for breakfast. Here is a great recipe.
3 ¼ teaspoons dry yeast
¼ cup warm water
½ cup shortening
1/3 cup sugar
1 ½ teaspoons of salt
1 cup milk
1 egg
4 – 5 cups sifted flour
melted butter
brown sugar
cinnamon
Frosting:
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 – 4 tablespoons)
Scald milk, pour over shortening. Add sugar and salt and cool.
In small bowl add warm water to the yeast rest 10 minutes.
Add the dissolved yeast and beaten egg to the milk/shortening. Add 4 cups of flour. Dough should be soft, yet firm.
Knead dough until elastic and smooth. Let rise 1 – 1 ½ hours in oiled bowl.
Divide into 2 sections. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle with cinnamon. Roll up jellyroll fashion, pinching all exposed ends together. Use a sharp knife, cut off slices 1 to 1 ½ inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and the other slices around it. Press rolls down evenly to fill up the pan. Let rise for rolls to fill the pan, about an hour.
Bake at 350 degrees for 15-20 minutes.
Remove immediately from the pan – inverting onto a plate & turning over onto another plate to right the rolls.
For the frosting: In a medium bowl, mix sugar, butter and vanilla. Stir in enough milk to make a thick, hardly-able to stir consistency. Spread over warm rolls.