6 minute read

A New Thanksgiving Tradition

Story and Photographs by Natalie Findlay

While a Thanksgiving spread looks abundant with a whole turkey at centre stage, this isn’t always doable. For smaller families looking for an equally luxurious presentation, a turkey wellington makes an unexpected and delicious main attraction.

Slices of this turkey wellington laid down on top of the savoury garlic and thyme sweet potato mash, a side of sautéed purple cabbage, cranberry sauce along with a palate cleansing cranberry spritz, makes this a new Thanksgiving tradition to remember.

Cranberry Spritz

Makes 1 cup shrub

2 cups cranberries (fresh or frozen)

½ orange, zested

½ cup (125 mL) maple syrup

1/3 cup (80 mL) apple cider vinegar

1 tbs (15 mL) balsamic vinegar

To taste soda water

1. Heat cranberries so they soften. Cool and place the cranberries in a large jar.

2. Add the orange zest and maple syrup, and use a muddle stick or other object to mash up the cranberries.

3. Stir in the vinegars.

4. Cover and let the shrub sit for 24 to 48 hours.

5. Strain, pressing the solids to extract all the flavour and discard the pulp. Pour the shrub into a jar or bottle and store in the refrigerator where it should keep for at least a month.

6. For the spritz, mix 1 part shrub with 4 parts soda water and top with ice.

Note: If you would like, add a splash of rye whisky, bourbon, or orange liqueur.

Turkey Wellington

Serves 3-5

This process is easiest if done over 2 days.

2 shallots, peeled and trimmed

400 g cremini mushrooms, trimmed and quartered

3 tbs butter

2 cloves garlic, minced

1/3 tsp sea salt

½ tsp pepper (divided between mushroom mixture and turkey)

2½ tsp fresh thyme, finely chopped (divided between mushroom mixture and turkey)

1½ tsp fresh sage, finely chopped (divided between mushroom mixture and turkey)

1 tsp (5 mL) Madeira (optional)

1 turkey breast, skin removed

½ tbs (8 mL) olive oil

1 sheet store-bought puff pastry

10 slices prosciutto

1 egg yolk

Day 1

1. Thaw turkey breast in the fridge if frozen.

2. Duxelles (or mushroom mixture): to make quick work of the mushroom mixture, you can use a food processor to process the shallots and mushrooms. Process the shallots in the food processor and add to a small bowl.

3. Pulse the mushrooms (in batches) until they resemble couscous and transfer to a large bowl. If you do not have a food processor, you can finely chop the shallots and mushrooms.

4. Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring frequently for 3 minutes.

5. Add the garlic, mushrooms, salt, pepper, thyme and sage, stirring occasionally, until the liquid from the mushrooms has evaporated (about 35 minutes).

6. Add the Madeira and let cook 2 minutes. Taste and adjust seasoning as desired.

7. Remove from heat and let cool. Store in the fridge for up to 3 days.

Day 2

1. Assembly: Pat dry the turkey breast. Season with pepper, thyme and sage.

2. Heat a sauté pan over medium heat. Add olive oil. Place the turkey breast in the pan and brown on both sides, 3 minutes per side. Remove from pan and let cool.

3. Overlap 2 pieces of plastic wrap on your counter to form a 40 by 40 cm square.

4. Overlap the prosciutto in 2 rows of 5 slices in the centre of the plastic wrap.

5. Spread the mushroom mixture on top of the prosciutto in an even layer, leaving a 2 cm border of prosciutto on all sides.

6. Arrange the turkey breast about onethird the way up on top of the mushrooms.

7. Using both hands, lift the bottom edge of the plastic wrap to begin wrapping the turkey. Continue to wrap turkey breast leaving the plastic wrap behind until it is completely wrapped in prosciutto. Tightly roll the whole thing in plastic wrap so everything is kept firm. Let rest in the fridge for 30 minutes (or up to 2 days).

8. Roll out the puff pastry sheet into a 30 by 30 cm square on a lightly floured counter. Put back in the fridge 15 minutes. Lay the puff pastry sheet directly on the counter.

9. Unwrap the prosciutto wrapped turkey and place in the middle of the pastry. Brush the far end of the pastry with egg wash. 10. Bring one side of the pastry up to the centre. Bring the other side of the pastry and overlap by 3 cm (trim any excess). Brush both ends with beaten egg yolk and fold to seal. Roll turkey so seam is on the bottom. Refrigerate 15 minutes or overnight.

11. Preheat to 375º F (convection).

12. Place turkey on a parchment lined baking sheet. Brush tops and sides of the pastry with the remaining egg wash. Place a probe thermometer, if using, through one end of the turkey so tip is positioned in the centre.

13. Place turkey in oven and check regularly. Cover with foil when desired colouring on the puff pastry has been reached. Cook until turkey registers 160º F and the crust is nicely browned. Once removed, let rest uncovered until internal temperature reaches 165º F.

Garlic Sweet Potato Mash with Thyme

Serves 2 - 3

285 g sweet potato, peeled and cubed 285 g white sweet potato, peeled and cubed

½ cup (125 mL) cream

1½ tbs butter

2 cloves garlic, peeled and minced 1 tsp fresh thyme, finely chopped 10 grates fresh nutmeg

1. Steam the sweet potatoes over a double boiler for 25 - 35 minutes or until they are fork-tender.

2. In a small pot, bring the cream to a simmer with the butter, garlic, and thyme. Remove from heat and steep 25 - 30 minutes or overnight.

3. Remove the sprigs of thyme and warm if cream is cold. Pour over sweet potatoes, add the nutmeg and mash or whip to desired consistency. Taste and adjust seasoning as desired.

Note: Can be made up to 2 days before and reheated on the stove or in the microwave.

Sautéed Red Cabbage

Serves 2 - 3

1 tbs (15 mL) olive oil

2 cloves garlic, peeled and minced

1/8 tsp ground cloves

1 small onion, peeled and thinly sliced

¼ small red cabbage, thinly sliced

1 small apple, cored and thinly sliced

1½ tsp (8 mL) red wine vinegar

1. In a medium-sized sauté pan, over medium heat, add the oil.

2. Add the garlic and ground cloves, and cook 30 seconds.

3. Add the onions, cabbage, and apple and sauté 10 minutes, stirring occasionally.

4. Add the red wine vinegar and stir to combine. Cover and let cook 15 minutes, stirring occasionally.

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