Did you notice that the very next day after Halloween the advertising world took a giant leap into Christmas? Door busters, one- day sales, special can’t miss offers….really? Already? Do we really need to hurry up and buy those perfect gifts for everyone on our shopping list?
I love the Christmas season, don’t get me wrong, and there may only be 50 days until Christmas, but guess how many until Thanksgiving? 20!
Christmas, you will have to wait a little while for me to get into the spirit, right now I am still enjoying everything I love about fall.
The turning of the leaves, the cozy feeling of my Uggs on my feet on a crisp chilly night, and the approach of the season when we welcome friends and family into our homes to celebrate all we are thankful for.
Sorry advertisers, I’m not ready to hear Christmas music, I’d rather think about turkey.
What are you doing for Thanksgiving at your house? Do you take the traditional route? Or do you try mixing in new recipes each year?
I kind of do a little bit of both. This year, I think we will cook one turkey on our Big Green Egg (for the traditional carving of the whole turkey pic) and I am thinking of making this too: Turkey Roulade (stuffed with sauteed fennel, shallots, dried cranberries, and sausage) & Chanterelle Marsala Sauce. I made this for dinner the other night and my family agreed this one goes into the make again and again category.
You can prepare the filling and stuff the turkey breast one day ahead and keep in the fridge until you are ready to pop in the oven, which is exactly what I did after a busy day. Great as a weeknight dinner, elegant enough for dinner party fare, and would make a nice alternative to cooking a whole turkey on Thanksgiving.
Hungry yet? Here’s the recipe:
Turkey Roulade with Fennel, Sausage, Dried Cherries, and Chanterelle Marsala Sauce
1 tablespoon olive oil
2 tablespoons minced shallots
1 small fennel bulb, finely chopped (should have 1 cup)
3/4 pound mild Italian sausage (removed from casing, crumbled)
1/2 cup dried cherries
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup toasted bread crumbs (from a few slices of French bread)
One 3-pound boneless, skinless turkey breast
1 tablespoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
Heat olive oil in a large saute pan over medium heat. Add shallots, fennel, and sausage and cook; stirring frequently, until vegetables have softened, and sausage has browned, about 5-7 minutes. Add dried cherries, chicken broth, salt, and pepper; simmer 2 minutes.
Transfer mixture to a large bowl; add toasted bread crumbs and toss well to combine and absorb liquid.
Preheat the oven to 375 degrees. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. You should have somewhat of a rectangular shape. Spread the filling over the butterflied turkey breast, leaving a 1/2 -inch border on all sides. Roll up tightly and secure with butcher’s twine in 1 1/2-inch intervals.
Combine thyme leaves, salt and pepper in a small bowl. Drizzle turkey roulade with olive oil and sprinkle the spice mixture evenly over all sides of roast.
Place in a small roasting pan and roast, basting with chicken broth every 15 minutes or so, and until the internal temperature reaches 155 degrees. Rest 10 minutes before slicing into 1-inch slices. Serve with Chanterelle Marsala Sauce (recipe follows)
Chanterelle Marsala Sauce
3 tablespoons olive oil
1 pound fresh chanterelle mushrooms, brushed clean, end trimmed
2 tablespoons finely chopped shallots
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup marsala
1/3 cup chicken broth
1 cup heavy cream
Heat a large skillet over high heat until hot. Add the olive oil, mushrooms, and shallots and cook, stirring frequently, until mushrooms are golden brown (about 7 minutes). Reduce the heat to medium high and add the shallots, garlic, salt, and pepper; cook, stirring constantly for 1 minute more. Add the marsala and simmer until mixture is reduced by half. Add the stock and cream and simmer until thickened, 3-4 minutes more. Adjust seasoning.