78: Braised Turkey Tenderloin / Maple & Cinammon-Glazed Carrots / Cornbread Stuffing w/ Sage & Proscuitto

Happy Thanksgiving!! Amber and I usually don’t go home for Thanksgiving, as our families are far away, and this year was no different. We decided to get away for a few days at a bed and breakfast in the Shenandoah Valley. We came back Thanksgiving night, and this was our dinner.

As with much of my cooking, the traditional is given a modern twist. The turkey tenderloin is treated much like a chicken breast, the maple syrup and cinnamon bring the all familiar flavors to the plate, and the dish is made complete with a cornbread stuffing that features sage, celery, and prosciutto.

Ingredients and Directions:

Turkey-

2 turkey tenderloins

Parsley, chopped

1/2 cup shallots, chopped

1 clove garlic, minced

1 cup turkey stock

Salt and pepper

Olive oil

Butter

Salt + pepper

Flour

Stuffing-

3 ribs of celery, chopped

1/2 cup shallots, chopped

Salt and pepper

2 tablespoons of fresh sage, chopped

1/4 pound prosciutto, diced

Cornbread mix

1 cup turkey stock

Olive oil

Butter

Salt + pepper

Carrots-

1 baby carrots, halved lengthwise

2 tablespoons maple syrup

Dash of cinnamon

Olive oil

Salt + pepper

Turkey—Season turkey with salt and pepper on both sides. Heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium high heat in a 10 inch pan. Cook until butter stops foaming, about 3 minutes. Sweat shallots with garlic until shallots are translucent, about 3-4 minutes. Remove shallots and garlic, set aside. Now brown the turkey in the same pan, about 4 minutes on each side. Remove turkey, set aside. Add turkey stock and reduce by half. Now add parsley to the pan, and return the turkey, shallots, and garlic as well. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes. Remove turkey and set aside when finished. Add a tablespoon of flour to the sauce and simmer on low for 5 minutes to create thickness with the sauce, stirring occasionally. Spoon sauce over turkey on plate.

Stuffing—Cook cornbread according to package, let cool, and then crumble the cornbread. Combine oil and butter in a skillet over medium high heat. Once melted, add celery and onions and season with salt and pepper. Sweat celery and onions for about 5-6 minutes. Now add the sage and prosciutto and stir to combine. Toss in the crumbled cornbread, and moisten stuffing with turkey stock. Bring to a light boil, stirring occasionally. Turn off heat, and cover with foil to keep warm until serving.

Carrots—Heat oil in a pan for a few minutes. Sauté carrots with salt and pepper for a few minutes more. Add maple syrup and cinnamon and bring to a sizzling simmer. Continue cooking, while stirring, for a few minutes more.

Enjoy!!