Newspaper Page Text
A NEW TWIST ON
TURKEY
This holiday, make
a delicious stuffed
turkey breast, add
colorftil vegetables
and end the meal
with a simple trifle.
LOOKING FOR a hoUday din
ner menu this year that’s impres- I
sive yet cost-effective? Consider centePl
ing the meal around a turkey breast that
is boned and then stuffed with a delicious filling.
Get the butcher to remove the breastbone for
you, leaving the skin intact Or bone it yourself by
turning the turkey breast bone-side down. Using
a sharp knife, carve each lobe off the bone, stay
ing as close to the rib bones as possible. Repeat
on the other side, then cut around the top bone,
leaving the skin attached.
Stuff the turkey with a filling of spinach, ham,
garlic, nutmeg and golden raisins. To keep the
roast smart-looking and the filling contained, roll
and tie it crosswise and lengthwise with twine.
Cut new T potatoes in half and roast
them alongside the turkey to golden,
crisp perfection. For a side dish, a veg
etable medley of broccoli, cauliflower
and bell peppers is colorful and sea
sonally appropriate. The peppers and
garlic can be sauteed ahead of time
and the vegetables pre-assembled so
that the final cooking takes only five minutes.
End the meal with a flourish by serving Vanilla
Raspberry Trifle, which you can make in advance;
in fact, it’s best when made the day before.
Contributing Editor Pam Anderson’s latest cookbook
is an entertaining guide, Perfect Recipes for Having
People Over (Houchtos Mirras, sjs).
10
USA WEEKEND • Dec 14-16,2007
Smart
By PAM ANDERSON
HOLIDAY FEAST MENU
► Turkey & Crispy Potatoes
► Holiday Vegetable Medley
► Vanilla Raspberry Trifle
■ Boned Roast Turkey Breast With Spinach Stuffing & Crispy Potatoes
5 Tbs. olive oil, divided
1 cup (about 5 ounces)
medium-diced ham
4 medium garlic doves, minced
2 10-ounce boxes frozen chopped
spinach, thawed and squeezed
dry, reserving '/« cup spinach liquid
’/• tsp. ground nutmeg
saute until garlic is fragrant,
about 1 minute. Increase heat to medium-high; stir in
spinach, nutmeg, and a light sprinkling of salt and pepper,
and cook 2 to 3 minutes. Transfer to a bowl. Stir in cheese,
raisins and bread crumbs; adjust seasonings and stir in eggs.
Turkey: Adjust oven rack to center position; heat to 400 F.
1. Cut a 30-inch piece of kitchen twine and lay it vertically On
a work surface. Then cut 6 to 8 18-inch pieces of twine and
Salt and pepper, as directed
1 cup grated Parmesan cheese
'A cup golden raisins
'A cup dry bread crumbs
2 large eggs, lightly beaten
1 whole turkey breast
(about 6 pounds), boned but with
skin left intact, and the tenderloins
removed and placed over
Stuffing: Heat 1 Tb. oil
in 12-inch skillet over
medium-high heat.
Add ham; reduce heat
to low and cook about
5 minutes. Add another
1 Tb. oil and the garlic;
breastbone to even out thickness
Kitchen twine
2 pounds (about 16) small new
potatoes, washed and halved
'A cup dry white wine
2 cups chicken broth
4 tsps. cornstarch dissolved
in 4 tsps. cold water
lay them across the middle of the long piece of twine, about
1 'A to 2 inches apart. Center turkey breast, skin-side down,
on the twine. Season turkey with 'A tsp. each salt and pepper.
Place stuffing along center breastbone area. Using both
hands, bring both sides of turkey up around stuffing.
2. Alternating between the ends (so turkey is evenly stuffed),
tie turkey crosswise with the 18-inch lengths of twine.
3. Tie turkey once with 30-inch piece of twine around the
length to reinforce. Snip off long ends of twine.
Coat a heavy cookie sheet with sides with cooking spray;
set turkey in center, skin side up. Brush with 1 Tb. of oil and
season the skin with 'A tsp. of salt and ! /»tsp. pepper. Roast
turkey 45 minutes.
Turkey recipe continues on page 13
PHOTOS MIAN l EATAKT FOR USA WEEKEND; STYUST SUSAN KUCCRA