- Turkey Bracioli (deboned, stuffed with my Holiday Stuffing)
- Spicy Cranberry Sauce
- Horseradish Scalloped Potatoes
- Holiday Stuffing
- Roasted carrots, parsnips and Brussels sprouts
- Pumpkin Pie
There were winners (one's I will repeat), possibilities (one's I need to tweak a bit) and losers. The turkey Bracioli (rolled stuffed turkey breast) was a definite WINNER. It cooked in 1.5 hours which is great for a 15 lb. bird that would normally take 4 hours. Next year I may try stuffing it with pesto or butter and sage instead of Holiday Stuffing. The Horseradish Scalloped Potatoes were good but I didn't cook them exactly enough so they didn't brown and I didn't like the nutmeg. I did however love the horseradish and will try these again but without the nutmeg and maybe with white pepper, with a topping of cheese or buttered bread crumbs and since I layered in caramelized onions I may not mix the potatoes with the cream. Instead I may layer the potatoes and onions and then pour the cream over all. Tonight with the leftovers I will try the toppings. The Red Devil Cranberry sauce was from Guy Fieri and it was a looser. I can't totally blame him since I did change out the Serrano for a jalapeno and use fresh OJ vs Blood Orange OJ but that should have just made it less spicy not less tasty. I will try last years cranberry sauce again but add in a half of a jalapeno to see how that goes. I did like the sweet spicy aspect. The Holiday Stuffing and Pumpkin pie's were traditional favorites, nothing new there and the roasted veggies were simply roasted.
Check with your grocery store butcher and see if they will debone the turkey for you, it’s free. And then cut off any extraneous pieces leaving the breast and thighs as one, lay skin side down on a cutting board add a layer of stuffing, pat down flat and leave a half inch around edge. Roll from left to right encasing stuffing in bird. To tie up the turkey up place string under one side of bird and tie a knot around one end to anchor the twine around breast. Then grab the twine in both hands (one end is tied to the bird and the other end is loose) and pull it under the bird, slip the loose end of the string under the other side of the string, keep doing this until the entire bird is tied up in slip knots of sorts. Then rotate the bird do the same slip knot around the long side. Cut the string and tie the end to the original knot.. Bake on a wire rack or a rack of carrots and parsnips at 325˚F for 1.5-2 hours or until internal temperature reaches 150˚F. If turkey isn’t browning enough turn up oven to 350˚F last 20 minutes but be careful not to dry it out. I cooked mine two hours because I couldn't believe after an hour and a half that it could be done but it was so check the temperature, and check in several places to make sure.
3 lg. russet potatoes, peeled, thinly sliced
Sauce:
1 ½ C. heavy cream
2 T. prepared horseradish
½ t. kosher salt
¼ t. coarse black pepper
Preheat oven to 375˚F. Butter a shallow 3 quart baking dish. In a large bowl mix sauce ingredients. Slice potatoes very thin. The easiest way is with a mandolin. Add the potatoes and toss to coat. Transfer potato mixture to baking dish, pushing down on potatoes to submerge in the cream. Cover with foil and bake for 25 minutes. Uncover and bake an additional hour or till potatoes are tender and top is golden brown.
Variation: To make the Au Gratin potatoes top with cheese and/or breadcrumbs with a bit of butter.
Tip: Scalloped potatoes are a milk based thinly sliced potato dish. Au Gratin is any dish, potato or vegetable with milk but topped with cheese and/or bread crumbs, layered with bits of butter and baked until brown and crispy. Au Gratin is a French term: au = with the and gratin = scraping from the pan and refers to the process of browning foods. Pronounced Ō GRÄTIN (O as in toe, A as in father)
The Red Devil cranberry sauce from Guy Fieri wasn't good and I don't think it was based on my changes. You can check it out but proceed at your own risk. Heck you may love it.
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