11/21/13

Thanksgiving Turkey Breast Recipe

It has been such a long time since I have used this blog.  I am making the following recipe this Thanksgiving season.  I decided it might be a good idea to post it to this blog since it came from a 1987 magazine.  I have safely kept it in the back of my cookbook all this time but putting it here for backup. 
 
Maple Glazed Turkey Breast with Savory Sausage Stuffing

1-16oz pkg cornbread mix
1 whole boneless turkey breast, about 4#
1 pound hot Italian sausages, casings removed
1 large egg
1 tsp fennel seed, crushed
1 Tbsp maple syrup 

Prepare cornbread mix according to package directions; cool.  Crumble enough cornbread to make 3 cups crumbs; set remaining cornbread aside for other use.  Reserve crumbs. 

Prepare turkey breast: Heat ovento 325.  Place turkey breast, skin side down, on work surface; press out flat.  Using meat mallet or dull side of large heavy knife, pound breast to uniform thickness of about ¾”.  Set aside.

Prepare stuffing: in 12-inch skillet over medium heat, cook sausage meat about 10 minutes until well browned, stirring frequently to break meat up.  Drain well; place in large bowl along with cornbread, egg, fennel seed and ½ cup water, toss to mix well.

To assemble:  Spoon stuffing evenly over turkey breast. Starting at one sideedge, carefully roll breast up, jelly-roll fashion; fasten with skewers or string.  Place breast, seam side down, on rack in open roasting pan; roast about 1-1/2 hours until cooked through and juices run clear when breast is pierced with knife, brushing with maple syrup during last 10 minutes of roasting time.  Remove to serving platter; let stand 5 – 10 minutes before slicing.   

Prepare Old time Pan Gravy. 

Scrape pan in which turkey breast was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 2 cup glass measure/  Let fat rise to surface.  Skim off 3 Tbsp fat and place in 1-qt saucepan; discard remaining fat.  Add water to drippings left in measure to make 1 ½ cup; set aside.  Set saucepan with fat over medium-high heat; stir in 3 Tbsp all-purpose flour until blended and smooth.  Stir in reserved drippings and water and salt and freshly ground black pepper to taste.  Bring to boil stirring constantly.  Cook 1 minute longer.

9/28/13

I think I will put this on my to-do list......

Second Saturday, Oct. 12th
     This will be our final day to be open in 2013!  We have a busy day planned, and hope you will join us.  First of all, all perennials are 20% off.  And, there are some plants that I just won’t have room for over the winter, so they’ll be free to customers who make a purchase.
      I’ve decided to return the Cottage to a style I prefer, so all the non-herbal primitive inventory is 50% off, and there will be some sale items in the Big Barn Gift shop as well. And, we just received a new shipment of “Herbal Passions.”
     It’s that time of year to start thinking of moving plants indoors for the winter, and some of those scented geraniums are just too big for the windowsill.  Well, we’ll show you what to do with all those leaves and stems that need trimming in a talk at 11:00, “Using Those Great Scented Geraniums” in cooking & crafts.
     At 1:00 see “The Floriade & Keukenhof!” presentation.  Gorgeous photos from my trip to the once-every-ten-years world’s largest horticultural show, and the fabulous tulip festival held annually in Holland.
     Our make it/take it project for the day is “Herbal Incense!”  Of course, we’ll be serving some very special complimentary herbal refreshments.
     It’s your final opportunity to purchase items at the farm in 2013.   Get your holiday shopping done early and stock up on herbal supplies you’ll need this winter, like essential oils to make sniffy bags for those nasty head colds, hops to help you sleep when you’ve listened to too many news reports, and repellent pennyroyal for when the fleas decided to spend winter with you and your pet!  Hours are 10-4.