Kasey Wilson: Do-ahead dishes for an easy Thanksgiving
Credit to Author: Tracey Tufnail| Date: Tue, 01 Oct 2019 18:00:09 +0000
Canadian Thanksgiving is one of my favourite family holidays, and I’ve learned a lot about cooking turkeys over the years.
I’ve brined and barbecued, basted and roasted, marinated in buttermilk, cooked in an oven bag, and deep-fried in a 28-quart aluminum pot with my son in North Carolina.
The turkeys have been undercooked, overcooked and perfectly cooked (deep-fried, buttermilk). One did not cook at all. (My daughter and son-in-law decided we would put the bird in my newly installed oven, set the timer and head off to a three-hour movie. A power failure foiled that Thanksgiving.)
This year I’m taking no chances and preparing chef David Robertson’s impressive stuffed turkey breast. It’s packed with flavour, cooks in 1 1/4 hours and can be made ahead. It’s also a good dish for a dinner party as it doubles easily. I’m also sharing a do-ahead recipe for mashed potatoes that requires just a warm-up in the microwave at serving time.
You can simplify your work by have your butcher pound the turkey breast to the desired thickness. The turkey roll can be cooked up to two days ahead and refrigerated, covered. Slice it cold and reheat, covered, in a 300 F (150 C) oven until warm, 40 to 45 minutes. (Adapted from The Dirty Apron Cookbook by David Robertson, Figure 1, 2015.)
1/4 cup (60 mL) unsalted butter
1 onion, peeled and finely diced
2 celery ribs, cut in ¼-inch (6 mm) dice
2 garlic cloves, peeled and minced
8 oz (226 g) mild Italian sausage (pork, chicken or turkey), casings removed
2 Granny Smith apples, peeled and cut into 1/2-inch (1.3 cm) dice
6 cups (1.5 L) cubed day-old rustic bread (remove crust and cut in 1/2-inch or 1.3 cm cubes)
1/2 cup (125 mL) chicken or turkey stock
4 sprigs each fresh thyme, sage and flat-leaf parsley, chopped
Salt and freshly ground pepper
Skin-on 4 lb (2kg) turkey breast, boned and butterflied
2 tbsp (30 mL) vegetable oil
Melt butter in a large Dutch oven over medium heat and sauté onion and celery for about 3 minutes. Stir in garlic and sausage cook, stirring to break up meat, until the sausage is slightly browned, about 5 minutes. Stir in apples and bread and cook 2 minutes. Stir in stock and herbs and remove from heat. Season with salt and pepper. Spread stuffing on a sheet pan to facilitate cooling.
Preheat oven to 375 F (190 C). Line a rimmed sheet pan with aluminum foil and set an ovenproof rack on it. Coat the rack with cooking spray.
Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch (1.3 cm) thickness. Rub the meat with 1 tbsp (15 mL) oil and sprinkle with 1 tsp (5 mL) salt and 1/2 tsp (2.5 mL) pepper. Place it skin-side down on a work surface.
Spoon about half the cooled stuffing in an even 1/2-inch (1.3 cm) layer over the breast, leaving a 1-inch (2.5 cm) border all around. (Put the rest in a buttered 8-inch or 20 cm square pan and bake with the turkey for the last 40 minutes.)
Grasp a long side of the breast and roll it into a cylinder. (Start at the side with less skin so the skin ends up mostly on the outside.) Tie roll with kitchen twine at 1 1/2 inch (3. 8 cm) intervals. Place turkey roll seam-side down on prepared rack. Drizzle with remaining tablespoon oil and season with salt and pepper.
Roast for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the centre of the roll reads 155 F (69 C). Set turkey aside, tented with foil, to rest for 15 minutes. (Temperature will rise to 165 F or 74 C.) Snip and discard twine, transfer roll to a carving board and cut into 3/4-inch (1.9 cm) thick slices.
Serves 8
Reheating these ultra-creamy potatoes in the microwave saves you precious burner space on Thanksgiving Day. (Adapted from onceuponachef.com.)
3 1/2 lbs (1.5 kg) Russet potatoes, scrubbed
2 cups (500 mL) whipping cream
6 tbsp (90 g) unsalted butter, divided
1 1/2 tsp (7 mL) salt
Preheat the oven to 450 F (230 C). Place an oven rack in the middle position.
Place the potatoes directly on oven rack and bake until very soft, 50 to 60 minutes depending on size. While potatoes are still hot (handle with oven mitts), cut them in half lengthwise and scoop all the flesh into a mixing bowl.
Break up potato flesh with a fork and beat on low speed with an electric mixer until completely smooth, 1 to 2 minutes, stopping to scrape down bowl as needed. Meanwhile, bring cream and butter to a simmer in a small saucepan over medium heat.
Use a large rubber spatula to fold the hot cream mixture into potatoes. This takes a few minutes; keep folding until potatoes are smooth and creamy. Stir in salt and adjust seasoning, if necessary.
Transfer potatoes to a large microwave-safe bowl, cover tightly with plastic wrap and refrigerate for up to 2 days. (Do not freeze.)
To reheat, vent plastic wrap and microwave at 75 per cent power until potatoes are hot, about 15 minutes, stopping to stir halfway through. Transfer to a serving dish.
Serves 8
Ricing yields the creamiest mashed potatoes. If you don’t have a ricer you can improvise by pressing the cooked potatoes through a sturdy metal colander with a stiff rubber spatula.
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