"I am thankful I did not have to eat turkey leftovers for the whole week."
It's gobble gobble season again! Truth be told if not for tradition, most of us would rather not prepare nor really partake of "that" big bird. Oh! the tedious process to get it right-a struggle only the cook in the house could understand...Then again, we have our "familial" duties to get that bird on the table. So we try, we find ways to deliver and the good news is, here's something you can actually make for just about 2 hours.
There's a saying that when you take out someone on a first date, you can never go wrong with Italian. So how about a whiskey and turkey twist on one of the most crave-worthy Sicilian dish-Braciole.
Braciole (bra-shol) was introduced in the US back early 20th century by Italian immigrants who primarily settled in New York and New Jersey. The name was coined from the Neapolitan dialect "brasciola," meaning breastplate armor because when the rolled meat is sliced it resembles armor plates. Braciole is made with thin slices of meat-commonly beef but sometimes pork, chicken, duck and even fish, stuffed with bread crumbs, cheese and herbs rolled and wrapped in prosciutto then braised in "sarsa"(Sicilian) or Neapolitan sauce. This type of preparation falls under the category of Involtini which means rolled food in Italian. Though not a mainstream entrée on the menus in Italian restaurants (due to its methodical preparation), braciola is a conventional Italian "special occasion" dish.
Given this is an unorthodox way to serve the thanksgiving turkey, but guaranteed to be the new popular dish on the holiday table. Tip: Have fun and ask your children to participate in arranging the Turkey Braciole feathers, I did.
Ingredients:
Braciole
2 Cups Breadcrumbs
2 Cups Hard Boiled Eggs, chopped (Optional)
6 Cloves Garlic, finely minced
1/4 Cup Parmigiano Reggiano, grated (or cheese of preference)
1/4 Cup Pine Nuts, toasted
1/4 Cup Parsley
1/2 Cup Turkey Bacon (Fried and crumbled)
1/2 Tbsp. Thyme (or herb of choice)
1 Lb. Smoked Turkey Ham, thinly sliced (easier to roll)
2 lbs. Turkey Tenderloin
To Taste Salt and Freshly Ground Pepper
Sauce
As needed Extra Virgin Olive Oil
As preferred Garlic (minced)
1 Bulb Yellow Onion (Diced)
1 28 Oz. Can Tomato (I used San Marzano)
1/2 Cup Red Wine
1 shot Bourbon
2 Leaves Bay/Laurel
To Taste Salt and Freshly Ground Pepper
Directions:
In a mixing bowl, make the stuffing by combining the 1st 8 ingredients, season with salt and pepper to taste and set aside.
Lay the turkey tenderloin in between two plastic wraps. Using a mallet, pound to flatten until about 1/4 inch. Season to taste with salt and pepper and cover with a blanket of turkey ham slices.
Spoon in the stuffing over the turkey ham and spread evenly on the entire surface. Carefully roll in and secure with a twine or turkey pins. Season with salt and set aside.
Drizzle the pan with olive oil over medium heat and sear the rolls to brown. Remove and allow to rest.
On the same pan, sauté the onions followed by the garlic to brown then add in the tomato sauce, red wine, bourbon and bay leaves. Season with salt and pepper and simmer for about 30 min..
Reduce the heat to low and add back the turkey rolls. Cover and continue to simmer for 1 1/2 hour more.
Remove the rolls from the sauce and rest for about 5 minutes before slicing into medallions.
On a serving dish, ladle in a good amount of sauce and carefully arrange the braciole medallions fanning out like feathers. Garnish with your herb of choice (I used rosemary) and add a turkey accent to complete the presentation(I used a turkey cupcake topper).
Finish with freshly cracked pepper and drizzle extra virgin olive oil, serve.
"I am thankful I do not have to eat turkey leftovers for the whole week."
Pairing :
A burst of stewed apples and nutty notes, the sublime start and ending to this dish.
Single Barrel Starlight Huber's Bourbon
59.5 ABV
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