Let Cure be your personal chef this holiday season Charcuterie, Turkey Roulade Porchetta Panattone Italian Christmas Cake 4 Person Dinner Box
Worldly flavours in your home 250 929-CURE (2873)
Valley View Centre
curemeatandcheese@gmail.com 5-1400 Cowichan Bay Rd
Turkey Rolls Are Here for Christmas!
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ssentially a turkey roast but better. Cure has been making these signature stuffed turkey rolls now for six years as a special order menu item just for the holidays. The turkey roll is the best of both worlds. Light and dark meat in one. We brine (a brine is a salt, sugar, water and spice solution) a skin on boneless turkey breast then pound it out flat for tenderness. It is then stuffed with a housemade signature sausage stuffing and then rolled and tied. Every turkey roulade comes with easy to follow instructions so all you have to do All you need to do is take it home and roast. As each roll was brined for juicy flavour, you do not need to add any extra seasoning. Just roast and serve with all your favourite holiday trimmings. When planning your dinner we recommended 200 grams
per person. Crispy skin, dark meat, light meat - YUM, there is something for everyone there without the haul of a big turkey carcass. Suggested accompaniments are turkey gravy and homemade stuffing which we will have also on hand if you want to keep it easy. Last but not least do not forget to grab some mulled wine cranberry sauce. Happy holiday feasting from Cure. Pre order Turkey Rolls by December 15. December Hours Monday-Friday 10-6pm, Saturday and Sunday 10-5 Holiday hours December 22 9-6, December 23 9-6, December 24 9-4, December 28-30 10-6 December 31-9-4 Closed December 25,26,27 and January 1.
Cure Artisan Meat and Cheese, Valley View Centre lower level. 259 929-CURE Chef Brad Boisvert, Cure Artisan Meat and Cheese
Bacon Preserve Lemon and Sage Stuffing Recipe courtesy Brad Boisvert, Cure Artisan Meat & Cheese Ingredients
12 cups dry bread cubes 3 tablespoons Cure preserve lemon chopped 12 ounces rendered Cure bacon cubes, and rendered fat 2 tablespoon Cure beer mustard 3⁄4 teaspoon pepper 1⁄2 teaspoon sage 1 cup melted butter 1 cup chopped onion 1 cup chopped celery 3 teaspoons Vancouver Island salt 1⁄2-1 cup hot Cure house made chicken broth *All ingredients in italic print can be purchased at Cure Artisan Meat and Cheese Method
1. Combine cooked bacon and fat, lemon, mustard, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey). 2. Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
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