Turkey, Duck and Chicken Stuffed Roll.
By Old Market Gourmet staff | November 27, 2007
November 15th was a “Twist on Thanksgiving” at the Old Market Gourmet as we featured the Turducken Stuffed Roll. If you are having guests for the holidays and would like to cook to impress this would be an interesting choice.
8 large boneless turkey breasts, tenderized or pounded flat.
12 boneless turkey thighs, tenderized or pounded flat.
2+ lbs. of bacon or more as needed.
4 lbs. of ground duck or boneless breasts, tenderized or pounded flat.
2 lbs. of ground chicken or boneless breasts, tenderized or pounded flat.
Turkey stuffing.
Duck stuffing.
Chicken stuffing.
Clich here for the stuffing recipes.
First step is to wrap three separate sheet pans with plastic wrap. On each of the wrapped sheet pans you want to place each of the three meats on their own pan and while pressing to create a sheet of meat. Now you can add the spice of your choice to the meat, apply liberaly. Next, take the pan with the turkey layer of meat and spread a layer of turkey stuffing to the meat. Now, take the layer of duck and use the plastic wrap to help you place the layer of duck meat on top of the turkey stuffing. After removing all of the plastic wrap from the duck you can apply a layer of duck stuffing to the top of the duck meat. Take the layer of chicken and once again use the plastic wrap to help place the chicken on top of the duck stuffing. After removing all of the plastic wrap place a layer of chicken stuffing to the chicken. The final step is to place plastic wrap on another sheet pan and laying down a nice consistent layer of bacon on the plastic wrap. Use the plastic wrap that is under the turkey meat to help you roll the Turducken into a tight coil and then place onto the layer of bacon. After you have removed the plastic wrap from the Turducken roll then finish by wrapping the ends of the bacon around the Turducken. Now, with a preheated oven at 325 degrees bake untill the roll is cooked through to an internal temp of 165, approximately 1.5 to 2.5 hours depending how large you made it.
If you are interested in participating in an Old Market Gourmet cooking class you can click here for more information.
Topics: Past classes, Recipes, Uncategorized | 1 Comment »
Three Types of Stuffing for the Turducken Stuffed Roll.
By Old Market Gourmet staff | November 27, 2007
If you were part of the Old Market Gourmet’s November 15th cooking class then you had the chance to be involved in the preperation of the Turducken Stuffed Roll that made use of three types of stuffing. In this post, I will explain the ingredients and the technique used to prepare the three types of stuffing.
Turkey Stuffing.
1 stick of unsalted butter.
5 cups of bread cubes.
1 yellow onion, diced.
4 celery stalks, diced.
1 carrot, diced.
2 garlic cloves, chopped.
1/4 cup fresh parsley, minced.
2 tbl. fresh sage, minced.
1 tbl of dried thyme.
1 cup of dried fruit consisting of raisins, craisins, apricots etc.
1/2 - 1 1/4 cups of chicken stock, hot.
In a heavy bottomed pan, melt butter and saute onions, celery and carrots. Once the onions become slightly translucent you can add the garlic and once the garlic becomes fragrant, add spices. Once the onions become fully translucent it is then time to add the dried fruit, cook until spices become fragrant and the dried fruit puffs slightly. Finally, remove from the heat and place into a large bowl with the bread cubes and add the hot chicken stock in small amounts while stirring until you achieve the desired consistency.
Duck Stuffing
3 cups of bread cubes.
1lb. of sausage.
1/2 onion, diced.
2 celery stalks, diced.
1/2 carrot, diced.
1 head of garlic, chopped.
1 tbl. of fresh sage, minced.
1/2 tbl. of thyme.
1/2 to 1 1/2 cups of chicken or duck stock.
In a heavy bottomed pan, start by browning the sausage until fully cooked then remove from the pan and set aside. In the same heavy bottomed pan pour all but 3 tbl. of the fat left from cooking the sausage then add the onions, celery and carrots. Saute until the onions become slightly translucent. At this point you can add the garlic, when it becomes fragrant add the spices. Continue to cook until the onion is fully translucent and soft then remove from the heat and place the contents into a large bowl with the bread cubes and sausage. The final step is to add stock in small amounts while stirring until you achieve the desired stuffing consistency.
Chicken Stuffing
2 cups of corn bread, crumbled.
1/4-1/2 stick unsalted butter.
1/2 lb of crab.
1/4 onion, diced.
1 celery stalk, diced.
1/4 carrot, diced.
1/2 clove of garlic, chopped.
1/4 bell pepper.
Old Bay crab seasoning to taste.
1/2 - 1 1/2 cups chicken stock
In a heavy bottomed pan start by melting the butter and sauteing the onions, celery, bell peppers and carrots. Once the onions become slightly translucent you can add the garlic. Continue to cook until the onions become fully translucent and then add the spices. Next, add the contents to a bowl with the corn bread and add the crab. The final step is to add the stock in small amounts while stirring until you acheive the desired stuffing consistency.
Topics: Past classes, Recipes, Uncategorized | 1 Comment »
Pumpkin Creme Brule
By Old Market Gourmet staff | November 26, 2007
-6 cups of heavy cream.
-2 cups of pumpkin pie filler.
-1 cup of sugar.
-1 1/2 cups of egg yolks.
-2 tbl. vanilla paste.
-2 tbl. pumpkin pie spice.
-Approx. 1/2 cup of brown sugar, dried overnight and free of lumps.
First step is to spray two 9″ cake pans lightly with pan spray. In a heavy bottomed pan add 1/2 sugar and the pumpkin pie filling to the cream and heat over a medium heat until just boiling. Meanwhile, wisk remaining sugar, vanilla paste, pie spices and egg yolk together until it lightens slightly in color. Add 1/2 cup (heated cream) at a time being careful not to curdle or cook the egg yolk. Next strain contents through a fine mesh strainer into cake pans while dividing evenly. Place the pans onto a towel that has been place into a large roasting pan. With the cake pans placed inside the roasting pan the next step would be to place the roasting pan inside an oven preheated to 300 degrees. Add hot tap water to the roasting pan until the water reaches 1/2 of the way up the sides of the cake pans and allow to bake for approx. 1 to 1.5 hours until it sets. Next remove from the oven and set on the counter until the water has cooled then refrigerate overnight. To finish, sprinkle liberally with brown sugar and then use a butane torch to melt the sugar until it just starts to smoke and then it is ready to serve.
If you are inclined to try this recipe and are in need of any preparation items remember that Fisher Fixture Company stocks all of the hard to find items you will need.
Topics: Past classes, Recipes, Cooking tips, Uncategorized | No Comments »