Saturday, December 04, 2010

A Thanksgiving Dinner

A delayed Thanksgiving dinner took place Friday November 25th in my home. Those present were there 10 years ago, when I celebrated my first (and only) US Thanksgiving in San Francisco 10 years back.

As we were only three, I hesitated buying a whole turkey, as I am, presently, without a freezer. Buying a whole turkey is a much better idea, as you can freeze leftovers and reuse them later.

Buying a turkey breast is, however, not a bad alternative, as you do not have to struggle with neither bones nor carcass. It is a lean meat, so you have to prepare it gently in order to preserve it moist and tender.

To prepare the breast you'll need:

1 turkey breast (800 grams / 1,7 lb), frozen
2 tbsp good butter
3 tbsp seasoning

Leave breast to thaw in my refrigerator for 24 hours. Rub it with liberal amount of seasoning. I used Montreal Chicken mix.

Do assure yourself whether the spice mix you use contains salt or not to avoid seasoning disasters.

Allow the seasoning and chicken breast to infuse for a few hours, then seal the surface in butter in a very hot pan.

Place turkey breast into a roasting bag. and bake for 4 hours at 100C / 215F.

Shropshire Spice Company stuffing

While the turkey is in the oven, you prepare the stuffing.

You are guaranteed the best result if you take your time and prepare your seasoning from scratch. I bought a packet of a sage and onion stuffing mix from the Shropshire Spice Company.

I gave the final stuffing a personal twist though. To prepare my version of a partly premade stuffing you'll need.

2 tbsp of good butter
1 medium sized onion, finely chopped
100 grams / 3,5 oz bacon, finely diced
1 medium sized apple, peeled and finely chopped
1/2 package of Shropshire onion & sage stuffing
20 cl / 7 fluid oz apple cider

Heat 1/2 of butter in a hot skillet.

Fry onions and bacon until lightly brown, then add apple, fry lightly.

Then add the stuffing mix and cider, boil until the stuffing has soaked up all the liquid. Add second half of butter and extra seasoning if needed.

Place stuffing in a oven proof dish and cover with tin foil. Place in oven and cook for the remaining time.

Serve breast and stuffing with mashed potatoes, gravy and cranberry jelly.

Happy Thanksgiving or Christmas? Take your pick!

Photo: top - Thanksgiving Dinner by alcinoe, middle - turkey by Scarce, and bottom: Shropshire Spice Co logo - company website)

No comments: