Classic Dinner
A stunning spiraled main and sides
CLASSIC DINNER MENU
Garlic-Parmesan Stuffed Turkey Breast
Fresh Cranberry-Blackberry Relish
Creamed Leeks and Winter Greens
Smashed Potatoes
Old-Fashioned Buttermilk Rolls
Spinach, Pear, and Blue Cheese Salad
Garlic-Parmesan Stuffed Turkey Breast
Makes 8 to 10 servings
½ cup butter
2 cups chopped onion
4 cloves garlic, minced
2 cups plain bread crumbs
2 cups chopped fresh parsley
1 cup chicken stock
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh sage
2 (3-pound) boneless skinless turkey breast halves
2 teaspoons salt
2 teaspoons ground black pepper
¼ cup olive oil
Garnish: halved apples, orange slices, pomegranate sections, fresh sage leaves
1. Preheat oven to 300°.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until browned. Remove from heat, and stir in bread crumbs, parsley, stock, cheese, and sage. Let cool completely.
3. Butterfly turkey breasts by making a lengthwise cut into one side, cutting into but not through opposite side; unfold. Place turkey breasts between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to an even thickness (or flatten to ¼-inch thickness).
4. Sprinkle salt and pepper evenly over turkey; spread stuffing over turkey in an even layer. Tightly roll up turkey breasts from one side to another; secure with kitchen twine.
5. In a large skillet, heat oil over high heat. Add turkey rollups, and cook on all sides until very browned, about 2 minutes per side. Transfer to a large rimmed baking sheet.
6. Bake until an instant-read thermometer inserted in thickest portion of turkey registers 155°, about 1 hour. Let stand for 10 minutes before slicing. Garnish with apples, oranges, pomegranates, and sage, if desired
Creamed Leeks and Winter Greens
Makes 8 to 10 servings
6 tablespoons butter, divided
¼ cup minced shallot
2 tablespoons all-purpose flour
2 cups whole milk
1 dried bay leaf
1 pound leeks, chopped (white and light green parts only)
1 cup chopped onion
2 cloves garlic, minced
2 pounds mixed winter greens (such as collard
