StyleNectar

Roast Truffle Butter Turkey & Ciabatta Pancetta Stuffing

Roast Truffle Butter Turkey... Oh my, it smells amazing!

Roast Truffle Butter Turkey and Ciabatta Pancetta Stuffing are SO delicious I've vowed to make them on either Thanksgiving or Christmas every year for the rest of my life!  And coming from me, a switch-it-up recipe fanatic, that's saying a lot.  What's more, this decadent duo is simple to prepare (read: easy no-baste turkey & a stuffing that can be prepared a day in advance) allowing you to enjoy the holiday along with your family!

Recipe for Roast Truffle Butter Turkey (Serves 8-10)

Ingredients

•  12-14 lb free range, organic turkey
•  5 ounces room temperature truffle butter
•  1 whole head of garlic halved perpendicular to stem
•  kosher sea salt
•  freshly cracked black pepper

Method 

1. Remove thoroughly defrosted & cleaned turkey from fridge about an hour before you plan to roast. Pat it dry (this helps crisping). Preheat oven to 500 degrees F.
2. Season the cavity of the bird liberally with salt and pepper.
3. Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Massage the truffle butter underneath the skin, making sure to spread it evenly around.
4. Place the halved head of garlic inside the cavity and truss turkey. Sprinkle liberally with kosher sea salt & fresh cracked black pepper.
5. Place turkey in a V-rack in a large, heavy duty roasting pan, breast-side-up, and roast for 30 minutes. (This seals in the juices ensuring tender juicy meat under a crispy skin.)
6. Lower temperature to 325 degrees F and continue to roast for 15 to 16 minutes per pound or until a thermometer inserted into the thickest part of the breast registers to 160 degrees F. (No basting is necessary because this is how you get that amazingly crispy skin!)
7. Remove turkey from the oven and let rest for at least 20 minutes before carving.

Truffle Butter Turkey Roasting Away...Look at that skin crisping up!

Ciabatta Pancetta Stuffing (Apologies for the fuzzy photograph, my main priority was to EAT! Though I still personally enjoy this composition & the rising steam.)

Recipe for Ciabatta Pancetta Stuffing

Ingredients:

• 6 tablespoons unsalted butter
• 8 ounces pancetta, diced
• 2 large onions, finely chopped
• 2 carrots, peeled and finely chopped
• 3 celery stalks, finely chopped
• 2 tablespoons chopped fresh rosemary
• 3 garlic cloves, chopped
• 1/4 cup chopped fresh flat leaf parsley
• 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
• 2/3 cup freshly grated Parmigiana Reggiano
• Approximately 1 cup low-sodium chicken broth
• Sea salt
• Freshly cracked black pepper
• 2 large eggs, beaten

 Method

1. Preheat oven to 350 degrees F.
2. Butter a large (15” x 10” x 2”) glass baking dish. Melt 2 tablespoons of butter over a medium heat in a large heavy skillet. Add the pancetta and saute until crisp and golden, approximately 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, approximately 12 minutes. Stir in the parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmigiana Reggiano and toss to coat. Add enough broth to the mixture to moisten. Season to taste, with salt and pepper. Mix in the eggs. 
3. Transfer the stuffing to the buttered baking dish. Cover with buttered foil, buttered side down. (Do ahead tip: Refrigerate at this point overnight. Day of serving, bake as instructed adding 5 or so minutes to the covered foil stage of baking to make up for coming straight out of fridge.) 
4. Bake until heated through, approximately 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes more.

Ciabatta Pancetta Stuffing

Stay tuned...

Recipes for Mashed Potatoes, Turkey Gravy, Cranberry Sauce & Deep Dish Apple Pie coming soon!

Pecan, Bourbon and Butterscotch Bread Pudding

Butterscotch Bourbon Bread Pudding

Pecan, Bourbon and Butterscotch Bread Pudding is as good as it looks, as good as it sounds.  Ultra rich. Buttery.  Comforting chunks of rustic farmer's bread and pecans soaked in a poppy seed studded custard, baked, then drizzled with Butterscotch Bourbon Sauce.  This luscious recipe by Anita Lo is based on a dessert she serves at her acclaimed restaurant, Annisa.

Had it for breakfast with my coffee this morning...

Making for sweet, sweet memories all day long :-)

Butterscotch Bourbon Bread Pudding fresh from the oven!

Recipe for Pecan, Bourbon and Butterscotch Bread Pudding (Serves 10)

Ingredients:

Butterscotch Sauce

• 1 cup (packed) light brown sugar
• 1/2 cup light corn syrup
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/2 cup heavy cream
• 1 tablespoon bourbon (optional)

Pudding

• 1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tablespoons plus 1 1/2 cups sugar
• 5 large eggs
• 4 cups heavy cream
• 1 1/2 tablespoons poppy seeds
• Pinch of kosher salt
• 3 tablespoons bourbon
• 1/2 vanilla bean, split lengthwise
• 2 cups pecan pieces

Method

Butterscotch Sauce

1. Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

Pudding

1. Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
2. Preheat oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.  Enjoy!

Recipe courtesy Bon Appetit Magazine November 2011 ~ Tested & Approved!

Pecan, Bourbon and Butterscotch Bread Pudding

Shredded Kale & Brussels Sprout Salad

Shredded Kale & Brussels Sprout Salad

The minute I received my November edition of Bon Appetit, I knew I had to try several of the tempting Thanksgiving side dishes inside... including this delicious Kale and Brussels Sprout Salad.  Bright and crisp, this shredded poupouri of greens enveloped in nutty Pecorino and a tangy mustard vinaigrette is the perfect, fresh accompaniment to rich Thanksgiving fare.  A sprinkling of toasted, chopped almonds adds a bacony crunch to round out the flavors.  We gobbled it up alongside roast chicken and Cranberry Hot Pepper Jelly, putting us right into the spirit of the holidays!

Recipe for Kale & Brussels Sprout Salad (Serves 10)

Ingredients

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated Pecorino

Method

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.  Enjoy!

 Shredded Kale & Brussels Sprout Salad ~ Tested & Approved!

Cranberry Hot-Pepper Jelly

Cranberry Hot-Pepper Jelly

 
Cranberry Hot-Pepper Jelly is a delicious recipe for those tart, red jewels so emblematic of the holiday season!  It's also a wonderful way to use any of the five varieties of hot peppers my husband planted this year:-)  

Easy peasy to prepare, this fiery sweet treat will put the ultimate finishing touch on leftover turkey sandwiches!  Pair it with goat cheese atop crackers or serve with sliced pork loin or roast chicken... the options are limited only by your imagination!  A  jar of Cranberry Hot-Pepper Jelly makes a beautiful hostess gift at Thanksgiving or Christmas, certain to be put to excellent use on delicious holiday leftovers!

Recipe for Cranberry Hot-Pepper Jelly (Makes about 3 cups)

Ingredients:

• 3 red bell peppers, diced
• 2 or 3 red chili peppers, diced (seeds left in, partially seeded or totally unseeded- depending on your heat preference!)
• 1 cup sugar (or substitute Stevia to taste as I do!)
• 1 teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• 1/2 cup water
• 1/3 cup liquid pectin
• 2, 10 ounce bags frozen cranberries

1. Combine diced bell peppers, chili peppers, sugar (if using stevia, add it at the end) and salt in a large, heavy pot over a medium heat.  Bring to a simmer, stirring until the sugar is dissolved.  Stir in water, lemon juice and pectin. Reduce heat and gently simmer for 10 minutes.
2. Add cranberries and continue to gently simmer until the berries burst and the juices thicken, about 10 more minutes.  
3. Spoon the jelly into jars, cool and then cover. Enjoy!

Adapted from recipe by Andrew Knowlton

Cranberry Hot-Pepper Jelly in the making!