Ingredients: |
Ingredients: 1 20 to 25lb wild turkey, skinned
8 Tbsp. butter
5 shallots, roughly chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
4 strips plus 1/2 lb. bacon
1 bunch thyme plus 2 Tbsp. thyme leaves
1 bottle Madeira wine
5 cups chicken or turkey stock
4 whole Granny Smith apples, cored and peeled
2 Vidalia onions, roughly chopped
1 head garlic, cloves peeled
2 Tbsp. olive oil
2 lb. cleaned chanterelle mushrooms, cut in half (save peelings and stems for sauce)
1/2 cup breadcrumbs
4 whole eggs
2 cups cream
4 Tbsp. grainy mustard
Salt and pepper to taste
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Directions: |
Directions:(1) Make the sauce-
Remove the breasts and cut off the thighs and wings. Chop the entire carcass, along with the entire wing bones, into small pieces. In a sauté pan, melt the butter over a medium high heat and brown the chopped carcass and wings. Add the shallots, carrot , celery, four strips of bacon, and bunch of time, and reduce the heat to medium. Cook until golden brown, stirring often. Pour in the wine, raise the heat to medium-high, and simmer until the wine is reduced by half. Add the stock and mushroom scraps and simmer uncovered for two hours, skimming any scum from the top.
(2) Make the sausage-
Debone the thigh meat; add the bones to the sauce. Using a meat grinder or food processor, grind the thigh meat along with 1/2 lb. bacon and apples, onions, and garlic. (If using a grinder, do it twice.) Refrigerate the mixture. Sauté the chanterelles in the olive oil until golden and softened then set aside to cool. Add the mushrooms to the sausage with the bread crumbs, thyme leaves, and eggs. Season with salt and pepper and keep refrigerated.
(3) Butterfly the turkey breasts-
By carefully slicing them through the middle, but not all the way, until you can open them like a book. Place plastic wrap on them and pound to an even thickness, about 1/2 inch. Season with salt and pepper. Scoop half the sausage mixture into each; spread it to coat the breasts, leaving a 1-inch border on the edges. Roll the breasts up lengthwise, then tie with butchers twine in four places to maintain the roll. Refrigerate for one hour uncovered.
(4) Strain the stock-
Discarding the solids. return the sauce to a clean sauce pan and reduce by half over medium heat. Add the cream, then continue to reduce by a quarter. Add the mustard, season with salt and pepper, and keep warm.
(5) Preheat oven to 325 degrees-
While the sauce is reducing, place the turkey roulades on a sheet pan and roast in the oven for about 45 minutes to and hour, until golden brown.
(6) To serve-
Slice the turkey roulades into 1/4 inch slices and spoon the sauce over them. Serve with roasted brussels sprouts and roasted fingerling potatoes. |
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