ChezCindy: Italian Turkey Braciole

 

It doesn't need to be Thanksgiving to make this delicious Turkey Braciole.  But it does seem that boneless turkey breast is only available at that time of year.  I often buy the turkey parts at the grocery store when I can find them and freeze for later.  

Braciole is an Italian meat dish, most often made with beef or veal that is stuffed with cheese, herbs, and breadcrumbs, then rolled into a log and braised.  It seems complicated, but the process comes together with a little patience and practice.   

Italian Turkey Braciole

1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
1/2 cup breadcrumbs
1/4 cup each fresh grated Parmesan & Pecorino cheese
1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried fennel seed
5 tablespoons olive oil, divided  
4 teaspoons kosher salt, divided
4 slices provolone cheese  
1 cup chicken or turkey stock
1 24-ounce jar of pomodoro basil sauce
3 cloves garlic, smashed and peeled
2-3 sprigs fresh basil 

Preheat oven to 375 degrees.  Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long.  Set aside.  

Have the butcher butterfly the turkey breast, lightly pounded to lay flat.  Lay out the turkey breast skin-side down onto a large cutting board.  Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast.  Place the sliced provolone cheese down the center.  

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil.  Stir to bring together.  Evenly sprinkle the breadcrumb mixture over the turkey and cheese.  

Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.  Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll.  Tuck 1 or 2 sage leaves under each tied string.  Season the roll with remaining 1 teaspoon of salt.  Drizzle 2 tablespoons olive oil over the top of the turkey roll.  

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil.  When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown.  Flip the turkey roll over to brown the other side for 3-4 minutes.  Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves.  Gently stir to combine, then add the sprigs of basil.  Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes.  Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes.  Transfer the turkey roll from the pan to a cutting board, cut into thick slices serving with the sauce.  

ChezCindy: Cornbread Scones with Crispy Parmesan Topping

 

Gorgeous cornbread scones are a delight any time, any season, any table.  These are a savory scone with just 1 tablespoon of sugar in the ingredients.  The dough is fragrant with thinly sliced green onions, then topped with fresh grated Parmesan cheese that makes the scone tops become crispy as they bake.  The scones are delicious served with a creamy cheese spread, or simply with a drizzle of honey.  

Cornbread Scones with Crispy Parmesan Topping

1 cup all-purpose flour
2/3 cup cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk or cream
2 tablespoons green onion thinly sliced
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan

Line a sheet pan with parchment paper, set aside.  Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda.  Add the cubes of butter to the flour mixture.  Using your figures in a snapping motion, rub in the butter to combine it with the flour until the butter is incorporated into the flour.  You should see small pieces of butter among the flour.  Add in the buttermilk, sliced green onion, and cheddar cheese, stirring with a wooden spoon until the mixture just comes together.  It will be soft and sticky.  

Working on your kitchen counter, lightly sprinkle the work surface with flour before transferring the dough from the bowl onto the work surface.  Sprinkle the top of the dough with a light dusting of flour.  Gather the dough into a disk, gently pressing the dough into an 8-inch circle, roughly 1 1/2-inches thick.  Using a lightly floured knife, cut the dough into 8 wedges.

Transfer the wedges to the sheet pan lined with parchment paper leaving a bit a space between each wedge, lightly brushing the tops with a bit of buttermilk or cream.  Top each scone with a small amount of the grated Parmesan cheese.  Bake in the preheated oven for 20-25 minutes until golden brown.  Remove from the oven, cooling for 5 minutes, serve with salted butter and honey if desired.  

ChezCindy: Savory Vegetable & Mozzarella Galette

 

Galettes are easier than pie but yield the same satisfying results.  Honestly, you barely even need a recipe to make a galette.  Especially if you take a shortcut using storebought pie crust.  This recipe uses several storebought ingredients for even quicker time to put it together.  I used a bag of shredded vegetables including broccoli, kale and cabbage, plus grated mozzarella cheese, and a garlic-herb goat cheese.  Really simple but with fancy and delicious results.  

Savory Vegetable & Mozzarella Galette

1 pie dough, storebought or homemade

2 cups shredded vegetables

2 tablespoons olive oil

1/2 teaspoon sea salt

1 4-ounce log of garlic-herb goat cheese

2 cups grated mozzarella cheese

4-5 stems of fresh thyme, leaves removed from stems

1 egg for egg wash

1 tablespoon coarse sea salt, such as Maldon

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.  

Measure out the shredded vegetables placing into a medium size bowl.  Drizzle with olive oil, add salt and toss together.  Set aside.

Roll out the pie dough to a 10-inch circle.  Spread the goat cheese into a thin layer over the center of the dough leaving a 2-inch border around the edges.  Place the seasoned vegetables onto the cheese in the center.  Place the grated mozzarella cheese around the edge of the vegetables leaving the center without cheese.  

Fold up the edges over the cheese, pleating as you go around the galette.  Make the egg wash by adding the egg to a small bowl with a half teaspoon of water.  Mix together.  Using a brush, brush the pleated edges with the egg wash.  Sprinkle the egg-washed edges with fresh thyme leave and coarse sea salt.  

Bake the galette for 22-25 minutes until golden brown.  Remove from the oven, resting it for 5 minutes before slicing and serving.