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Meal, 2015-12-21

Different take on turkey

The main course is always a challenge. I love classics and I think turkey is something every Christmas dinner has. The only downside is that ginormous bird and all the hassle around it. Turkey breast is a good alternative. It’s the best part of the bird and you can prepare it with a nice stuffing. I will leave the sauce to your choosing. At the end of the recipe you will find the ingredients for a classic gravy sauce. If you want to be sure the sauce turns out the way you want it to be you can follow one of the sauce recipes for the Cook Processor. This green pepper sauce for example is a perfect accompaniment with the turkey.

This holiday season I have been testing Kitchenaid’s brand new Cook Processor. This machine sounds more complex than it is, because it actually makes cooking run a lot smoother. The Artisan Cook Processor is the perfect helping hand in your kitchen to ensure your dinner party is a success. Ever since I started using it I included it to my daily cooking routines. It’s a great addition to your kitchen. The steaming function is great for preparing multiple vegetables at a time. Also a lot healthier.

 

How do you make it?

Stuffed turkey breast

1. Cut the red onion in 2 and pulse in the Cook Processor for 5 seconds. Add the mushrooms & pulse again for 5 seconds.

2. Add the butter, set the temperature to 120°C for 5 minutes and the speed level to 2.

3. Add the herbs, egg, walnuts and bread crumbs. Pulse for 10 seconds.

4. Take some thin foil and place the pancetta on it. Make sure it covers the width of the turkey slice. Position the slice on the pancetta and with a spoon spread the stuffing over the meat. Roll it all up and make sure the pancetta covers the turkey. Close the tin foil and repeat for the other slices of turkey breast.

5. Preheat oven to 190°C/fan or 170°C/gas. Place the rolls in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking. If you are using turkey slices 20 minutes should be fine, look at the weight per slice. You don’t want the meat to be dry.

Sides

6. Peel and cut the sweet potato in slices, approx 1cm. Pour 500 ml boiling water into the Cook Processor bowl and set the steamer basket on top. Place the potatoes in the bottom layer and select programme STEAM P1, increasing time to 15 mins, pressing start to activate the programme. Add some fresh rosemary to the basket to give it more flavour.

 

7.  Clean and cut the green beans and place them in the top basket and season with salt. Place the basket on top of the sweet potatoes 10 minutes into the program. Taste to see vif they are as you please. I like them cripsy. If you prefer them the softer side, add some more boiling water, select program STEAM P1, increasing time to 5 minutes.

8. Mash the sweet potatoes. To add a hint of festiveness you can sprinkle cheese on top and put the dish under the grill until the cheese is melted and crispy.

9. You can make a classic gravy sauce by using the grease from the meat. Heat the tin on the cooking stove, pour in 300ml dry white wine. Reduce the heat by half and add 300ml chicken stock. Pour in 142ml of double cream and let bubble to slightly reduce the sauce. Also great with a spoon of mustard! Season to taste, then stir in the parsley. Alternatively, let the Kitchenaid help you and make this green pepper sauce to go with the turkey. 

 

Enjoy!

Love,

Julie