Couscous Stuffed Boneless Turkey Saddle and Tart Cherry Gravy

Another fabulous recipe from Food and Drink Magazine. A wonderful dinner for a small group this Thanksgiving. If you are hosting a larger group at least try the Cherry Gravy, it is a winner!



COUSCOUS STUFFING
1 cup (250 mL) chicken stock
2 tbsp (30 mL) butter or duck fat, divided 1 cup (250 mL) quick couscous

1 cup quick couscous
1⁄2 cup (125 mL) dried sour cherries
1⁄4 cup (60 mL) shelled, toasted pistachios
1⁄2 tsp (2 mL) ground allspice
1⁄4 tsp (1 mL) ground cinnamon
1 onion, chopped
1⁄4 cup (60 mL) chopped parsley
1 tbsp (15 mL) chopped thyme
Salt and freshly ground black pepper to taste

1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp (30 mL) melted butter, or duck fat at room temperature 3 tsp (15 mL) chopped thyme, divided
2 tbsp (30 mL) flour
2 cups (500 mL) chicken stock
1⁄4 cup (60 mL) tart cherry juice
1⁄4 tsp (1 mL) ground allspice



1 For the stuffing, combine chicken stock and 1 tbsp (15 mL) butter or duck fat in a medium saucepan. Bring to boil, remove from heat, and stir in couscous and cherries. Cover and let stand for 5 minutes. Fluff with a fork, add pistachios, allspice and cinnamon and give it a stir.

2 In a small skillet, heat remaining 1 tbsp (15 mL) butter or duck fat over medium heat; add onion and fry until golden, about 7 minutes. Add onions, parsley and thyme to couscous mixture and stir to combine. Season generously with salt and pepper.

3 Preheat oven to 425°F (220°C).

4 Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in centre of twine with centre seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the centre, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp (10 mL) thyme; season with salt and pepper.

5 Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.

6 Place baking pan over medium heat on stovetop. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavour. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.

7 Carve turkey into slices and serve with gravy. Serves 8

Chicken in Gravy

From Company's Coming Cookbook…this pleased even my pickiest eater.

1/3 cup all purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp paprika
1.5 kg boneless skinless chicken breast
4 tbsp butter

GRAVY
5 tbsp flour
1-4 tbsp butter
4 cups water
1/4 tsp pepper

• Put flour, salt, pepper and paprika in plastic bag.  Shake to mix.
• Put in dam chicken pieces 3 at a time.  Shake to coat.
• Put into heated butter in frying pan.  Brown both sides.  Transfer to small casserole or small roaster.
• GRAVY:  Stir flour into fat in pan, adding butter to mix if needed.  Add water stirring until boiling.  Should be fairly thin.  It will thicken in roaster.  Pour over chicken.  Cover.  Bake in 350F oven for 1 hour or until fork tender.  Uncover last 20 minutes.

Roast Sirloin of Beef

This is a recipe for a Robbie Burns dinner.  The sirloin is a famous Scottish roast left on the bone.  A New York strip with the fillet tucked underneath - it is actually a very large porterhouse steak.  Boneless New York strip will work as well.  Use an instant read thermometer because size and thickness vary so much.  Serve a crisp green vegetable with the main course.  From Food and Drink Winter 2002

3.5 kg sirloin roast
1/4 cup olive oil
2 tbsp flour
2 tbsp dry mustard
2 tbsp Dijon mustard
2 tbsp crushed garlic
2 tbsp black pepper
Salt to taste

Gravy
1 tbsp flour
3 cups beef stock
1 tbsp tomato paste
Salt and freshly ground pepper to taste

1. Score fat on top of roast.  Combine oil, flour, mustards, garlic, black pepper and salt.  Rub over roast.  Marinate for 1 to 4 hours refrigerated.
2. Preheat oven to 500F.  Place roast on a rack in a roasting pan.  Roast for 30 minutes.
3. Reduce heat to 350F and roast another 45 minutes or until an instant read thermometer reads 120F for rare or 140F for medium rare. Let rest for 15 minutes while making the gravy.
4. Drain fat from pan, leaving 1 tbsp.  Stir flour into the pan and cook until lightly browned, about 1 minute.  Whisk in stock and tomato paste.  Bring to boil and simmer 5 minutes or until slightly thickened.  Season to taste.
5. Slip a sharp knife along the bone and remove the sirloin.  Turn roast over and carve out fillet.  Slice sirloin and fillet into slices, serving some of each cut to each guest.  Serve with gravy and horseradish.

Serves 8