Everything really came out great. For the turkey, we used a bone-in natural turkey breast that I first brined overnight in salt and brown sugar. I didn't include that step below. It does result in a moister turkey, but it is optional as the boudin also helps keep the turkey moist.
I cut the two breasts off and then used the carcass to make a stock (some of which I used for a sauce to put over the turkey). We made the boudin from scratch, and ended up with a little extra ground pork, which we mixed with some spices to make breakfast sausage for another day.
Boudin-Stuffed Turkey
Makes: 8-10 servings
Prep time: Overnight + 10 minutes
Cook time: 1 1/2 - 2 hours
Printable Recipe
Ingredients:
- 4-5 lb skin-on, boneless turkey breast
- 1 lb pork boudin sausage, casings removed (see below)
- 3 T canola oil
- 2 T fresh sage, minced
- 2 T fresh thyme, minced
- 3 cloves garlic, sliced thin
- 1 lemon, sliced thin
- 8 T butter, melted
1. Pound breast (skin-side down) to a 1 1/2" thickness. Season with salt and pepper.
2. Smear boudin over breasts, leaving a 1" gap along edges. Roll turkey into a cylinder. Tie up turkey with kitchen twine.
3. Place turkey on a baking sheet. Rub breasts with oil, then season with salt and pepper, sage, and thyme. Top each with garlic and lemon slices.
4. Wrap with plastic wrap and store in fridge overnight.
5. Preheat oven to 350 F.
6. Spray a roasting pan with non-stick spray. Place turkey breasts on a rack in the pan and cook until meat reaches 145 F in the thickest part of the meat, about 1 to 1 1/2 hours. Baste the turkey with the melted butter every 20 minutes.
7. Raise oven temperature to 500 F and cook until temperature reaches 150 F, about 10 minutes. Flip breasts over after 5 minutes so they are golden brown on all sides.
8. Remove from oven and let set 20 minutes before serving. Cut into 1" thick slices and serve.
9. If desired, use the pan drippings to make a sauce for the turkey by combining with 1 cup of chicken (or turkey) broth and some corn starch over medium heat in a small saucepan. Reduce and strain, then drizzle over turkey slices.
Pork Boudin Sausage
Makes: Approximately 1 pound
Prep time: 20 minutes
Cook time: 20 minutes
Printable Recipe
Ingredients:
- 1 lb pork butt, cut into cubes
- 1 cup onion, chopped
- 1/2 cup green onion, chopped
- 1 T fresh parsley, chopped
- 1 T celery, chopped
- 1 1/2 t salt
- 1 t fresh ground black pepper
- 1 1/2 t cayenne pepper
- 1 1/2 cup cooked rice
1. Place pork into a large saucepan along with 6 cups of water. Bring to a boil. Reduce heat and simmer until pork is tender. Remove pork, reserving the stock.
2. Add onion, green onion, and all seasonings to stock and cook until the onions are tender.
3. Grind the meat in a meat grinder or food processor and add to the pot. Cook until most of the water has cooked away.
4. Add the rice and season to taste.
5. Stuff into casings or use as is.
Broccoli and Dill Slaw
Makes: 6-8 servings
Prep time: 20 minutes
Printable Recipe
Ingredients:
- 1/2 T garlic cloves, minced
- 1/2 T fresh ginger, minced
- 1 t canola oil
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 T fresh lemon juice
- 3 T fresh cilantro, minced
- 1 T fresh dill, minced
- 1/2 t salt
- 1/4 t fresh ground black pepper
- 1 medium shallot, minced
- 2 10oz bags broccoli slaw
- 1/2 cup skinless sliced almonds, toasted
1. Combine the garlic, ginger and canola in a blender or mortar and pestle and puree until a paste forms.
2. Combine paste with the remaining ingredients except for slaw and almonds in a large bowl. Season.
3. Add slaw and nuts and mix well.
Muffin-Pan Sweet Potato Gratin
Makes: 4 servings
Prep time: 10 minutes
Cook time: 30-35 minutes
Printable Recipe
Ingredients:
- 2 medium sweet potatoes (about 2" in diameter), peeled
- 4 T butter, divided
- 4 T pecans, crushed, divided
- 4 T brown sugar, divided
- 8 t heavy cream
1. Preheat oven to 400 F.
2. Slice potatoes very thin (a mandolin works best).
3. Divide potato slices between 8 tins in a greased muffin pan.
4. Divide butter, pecans, brown sugar and cream between the potatoes.
5. Bake until potatoes are golden and tender, 30-35 minutes.
6. Cover muffin pan with a baking sheet and flip over to get potatoes out. Serve flipped and topped with any nuts that may have fallen off.
Bread Machine French Baguettes
Makes: 2 loaves
Cook time: 3 hours
Printable Recipe
Ingredients
- 1 cup water
- 2 1/2 cups bread flour
- 1 T sugar
- 1 t salt
- 1 1/2 t yeast
- 1 egg yolk
- 1 T water
1. Place first 5 ingredients in bread machine and process on dough cycle.
2. Grease a bowl. Place the dough in the bowl and roll around the edges, covering the dough. Cover and let rise in a warm place until doubled for 30 minutes.
3. Punch dough down. Roll out to a 16x12" rectangle on a lightly floured surface. Cut in half and roll up each half along the long edges. Roll back and forth to seal. Make diagonal slits in the top of each loaf, about 2" apart. Place on a greased cookie sheet, cover, and let rise in a warm place until doubled, 30-40 minutes.
4. Preheat oven to 375 F. Whisk egg yolk and water together and brush over each loaf. Bake for 20-25 minutes until golden brown.
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