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!!

40: Chicken & Prosciutto Risotto / Leeks / Collard Greens

Yum, yum ,yum. Here is another recipe from the Cooking for Two book by Jessica Strand. Her tag line: Fresh, salty, creamy, rich; what else is there to say? Yup, I couldn’t have aid it better myself. I forgot to add the mascarpone cheese, so I don’t think it’s quite as creamy, and, honestly, it’s really not that salty. It is, however, incredibly tasty and takes comfort food to another level.

The trick to a good risotto is of course the way you stir it. Don’t be lazy and just push it around in the pot. If your arm doesn’t hurt, you’re not stirring enough. Put some love into it!

(You may notice I busted out some different plates for this dinner. This is also the 40th recipe I have shared with you.)

Ingredients and Directions:

1/2 pound chicken, diced

1/2 cup prosciutto, sliced into small strips

2 large collard greens, stemmed and chopped

3 cups chicken broth

1 leek, thinly sliced

1 cup Arborio rice

1/4 cup dry white wine

Olive oil

Salt and pepper

Parsley and mint, minced for garnish

Blanch collard greens in a pot of boiling salted water for about 90 seconds – helps reduce the bitterness. Drain in a colander and then push the water out with the back of a spoon until dry. Set aside.

Bring the chicken broth to a boil in a saucepan. Reduce heat to very low and keep warm.

Meanwhile, sauté chicken in a small pan with salt and pepper until just about cooked. Turn off heat, and set aside. Don’t worry, it will finish cooking as the pan cools off. Plus, you’re going to add it to hot risotto for a bit at the end.

Heat 4 tablespoons of oil in large heavy saucepan over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the rice and stir 2 minutes. Add the wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup of the hot chicken broth. Reduce heat and simmer on medium-low heat until absorbed, stirring frequently. Add 1/4 cup of broth at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 28 to 30 minutes. You may need to adjust heat to medium for last 10 minutes if your risotto doesn't seem to getting creamy by this point.

Add the collard greens, chicken, and prosciutto for final 1-2 minutes of stirring. Season with salt and pepper to taste and garnish.

Enjoy!