For those of you who are procrastinators, still looking for meal ideas, you should really take a look at this. I recently had the wonderful opportunity to speak with Mark Marchment and Sheena Dunn of The J.W. Marriott Rosseau Muskoka. They were at the Marriott Eaton Centre in Toronto giving demonstrations on easy-to-create Christmas/holiday meals. I also had the wonderful opportunity to sample three courses plus the special egg nog based drink while I was at the Marriott. These recipes do not require more than two hours of prep time and are a unique variation of what’s typically seen as a traditional dinner. First off is the turkey. Instead of repeating your Thanksgiving meal, why not buy turkey breasts and make a meal out of that? It’s quicker to cook and not to mention, different – perhaps it could even get your guests talking for months to come.
Bacon-wrapped Turkey Tournedos with Applejack Jus
Ingredients
• 1 Boneless Turkey Breast
• 6 slices Bacon
• 1 Butternut squash or sweet potato (cut into ¾ inch dice)
• 5-6 French beans per person
• 4 oz Jack Daniels Whiskey
• 2 cups Apple Cider
• Salt and pepper
• 2 tablespoons Olive Oil
• 1 tbsp butter
• 4 cups low sodium chicken or turkey broth
• 1 tsp cornstarch (diluted in 4 tsp cold water)
Method
1. Cut the turkey into 5 loins including the tenderloin.
2. Cut the turkey loins into 2 inch medallions (diameter) 1.25 inches thick (approx 3 oz).
3. Once you have the turkey portioned you can wrap your medallions with bacon and secure with a tooth pick on the seam.
4. Place two frying pans on the stove, one for your turkey and one for your stuffing, (see stuffing recipe), also place one pot of boiling salted water on the stove to cook your beans.
5. In a hot frying pan heat 2 tablespoons of olive oil; once very hot, brown both sides of the tournedos.
6. Place tournedos on baking sheet and cook in a pre-heated oven at 375 degrees F for 15 to 20 minutes, or until cooked to an internal temperature of 165 degrees F
7. Start to cook your stuffing (recipe attached)
8. Cut the butternut squash or sweet potato into ¾ dice
9. Roast butternut squash in the oven for approx 15 minutes of until soft
10. While meat is cooking, take pan away from heat, add Jack Daniels and return to flame very carefully – it will flame high
11. Add Apple Cider and reduce by half
12. Add chicken or turkey broth (low sodium),
13. Bring to a boil and stir in cornstarch, bring to boil (ready to serve); sauce should coat the back of a spoon.
14. Cook beans in boiling water for about 1 minute (serve slightly crunchy)
15. Toss with butter, salt and pepper
16. You are now ready to assemble your plates, place stuffing in the center of the plate, place French beans and squash around the stuffing (as per picture), then top with two turkey tournedos, sauce around plate with approx 3-4 oz of sauce. . You are now ready to eat.
Cooking Tip: Method 1-3 can be done by your local butcher or be completed the day prior and refrigerated.
Corn and Sausage Pan Stuffing
Ingredients
• 3 Sweet Italian sausages out of casing (fresh, not frozen)
• 3 Tbs Butter
• 1 medium carrot, diced
• 4 ribs celery, diced
• 1 large onion, diced
• 2 tsp fresh thyme leaves
• 2 Tbs chopped sage
• 1 loaf corn bread large diced (1 inch x 1 inch) (can be cut the day before)
• 2 cups corn kernels (fresh is best, frozen may also be used)
• 1 cup chicken stock (low sodium)
• salt and pepper
• 2 Tbs olive oil
• Sun-dried cranberries (optional)
Method
1. In a large sauté pan, brown the sausage meat (at the same time as you are pan-frying your turkey tournedos)
2. Add the butter and olive oil
3. Add diced celery, carrot and onion, thyme leaves, chopped sage salt & pepper
4. Sauté until tender, then add the corn kernels, bread and stock
5. Cook stuffing for about 5 minutes, tossing frequently until it reaches desired texture. Taste and adjust seasoning
Cooking Tip: you my replace the corn bread in this recipe with any of your favorite breads
Cooking Tip: vegetables and bread may be cut a day ahead of time.
Other holiday recipe ideas from The Rosseau:
Holiday Drinks (the Noggitini is highly recommended)
Special thanks to Mark Merchant and Sheena Dunn of The Rosseau for providing the recipes.
