Classics with a twist!

by Lauren Joffrion

As the year comes to an end, we look forward to those two major holidays and their traditional fare. You know — turkey, dressing, ham, green bean casserole, and festive, decorated Christmas cookies cut into a myriad of shapes.

Now, don’t get me wrong, I love the traditional cuisine of the holidays, but what’s wrong with a little variation? Sometimes you just need a break from the classics, but we don’t have to completely break tradition. Instead, be creative and think outside of the traditional borders. If you love turkey, a garlic-herb stuffed turkey roulade (wrapped in bacon) could be a real game changer.

It’s similar enough to feel familiar, but bold and sophisticated enough to satisfy even the most jaded palate.

Sometimes the holiday table is more intimate and seats fewer guests. Instead of roasting a large turkey, roasting a turkey breast can satisfy your guests without putting a dent in the pocketbook.

While cost is a huge factor during the holidays, “time” is another. For example, many of us spend the majority of the holiday in the kitchen, which limits our time visiting with loved ones. Well, you might ask, “How can I impress my guests AND still visit with them?” Prep ahead of time is the answer. Desserts and sides can be prepped early and served when the guests arrive. One of my all-time favorites is Stuffed Acorn Squash. You can easily prep the filling, early, and partially cook the squash. When the guests arrive, just simply stuff the squash with the filling and bake! Time and money are not the only reasons why some families like to opt for a non-traditional holiday. Many look forward to the classic dishes, but who says you can’t break the rules a little? Holiday meals don’t have to be a certain way and they do not have to be what most consider traditional fare. Tradition is what is special to you and your family. Enjoy the company of your loved ones and friends while sharing great food. You can start new traditions and have your own special thing, or you can still take the classics and give them a modern and exciting twist!

CORNBREAD AND SAUSAGE STUFFED TURKEY ROULADE

(Serves 8)
2 boneless, skinless turkey breasts (about 3 1/2 – 4 lbs. each)
3 cups of crumbled cornbread (preferable slightly sweet)
2 Italian sausage links (casings removed)
1 shallot, finely minced
1/2 cup of unsalted chicken stock
1/4 tsp. sage
1 Tbsp. of fresh, or dried thyme (stems removed)
2 Tbsp. of olive oil
2 Tbsp. of bacon fat
Kosher salt and black pepper to taste
Butcher’s twine

1. Preheat oven to 425 degrees. Fit a baking sheet with a wire rack to elevate the roulades from the baking rack (keeps bottoms from sticking/burning)
2. Remove the turkey breasts from the package and butterfly them. Cut just enough, but not all the way through, make it one flat piece. Cover each breast with plastic wrap and pound into a rectangle about 11” by 13”. Season with salt and pepper.
3. Start assembling the roulade filling by cooking and breaking up the sausage over medium heat. Cook until no longer pink. Add the shallots and cook until translucent. Add the spices and herbs. Then add the crumbled cornbread and chicken stock. Add more stock if needed, to reach the right consistency. You want the filling to be moist enough to stick together, but not too moist to where it falls apart.
4. Spread the filling onto each breast, equally, and press to ensure the filling remains in one place when it’s time to roll. Tightly roll the breast, while keeping the filling inside. Once rolled, secure each breast with butcher’s twine. Tuck the ends under (if possible) and tie the roll lengthwise with the twine. Then, use the twine to tie five ties across, perpendicular to the lengthwise tie. Repeat with second turkey breast.
5. Rub the roulades with olive oil and season with salt and pepper. Bake on the prepared baking sheet with elevated rack for 45 minutes, or until the meat thermometer reads 165 degrees F. During the last 10 minutes, brush the roulades with melted bacon fat. Insert the thermometer into the thickest part of the breast. Once done, tent with foil and let stand for 10 minutes before slicing.

RED WINE POACHED PEARS

(Serves 4)
4 firm pears (preferably Bartlett or Green Anjou)
1 bottle of Cabernet Sauvignon
1/2 cup sugar, plus 1 Tbsp.
1 Tbsp. orange zest
1 point of star anise
2 cinnamon sticks
4 cloves
1 slice of fresh ginger

1. Peel the pears, sparing the stem. Be sure not to bruise them while peeling. Cut a little slice off of the bottoms so that they sit flat in the pot.
2. In a medium to large pot, combine the sugar, zest, spices, and wine. Boil and then reduce to a simmer. Add the peeled pears to the liquid, cover, and simmer for 20 minutes. Make sure to turn them every five minutes to ensure even saturation. After 20 minutes, remove the pot from the flame and let cool.
3. Cover the pot, leaving in the pears, and chill in fridge for about 4 hours. Turn occasionally, if desired.
4. When ready to serve, remove the pears and bring the liquid to a boil until it becomes thick and syrupy. Remove from flame and let cool for 10 minutes. Drizzle each pear with the reduced syrup and serve. For an extra touch, serve with whipped cream, if desired.

STUFFED ACORN SQUASH

(Serves 4)
2 acorn squash
5 Tbsp. butter
2 cups of wild rice (prepared)
1 large yellow onion (chopped)
6 mini portabella mushrooms (diced)
1 (16 oz.) tube of Jimmy Dean breakfast sausage
1 Tbsp. of fresh, or dried thyme
¼ tsp. red pepper flakes
¼ tsp. fennel
Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Carefully cut the acorn squash in half, from the stem, making two identical halves, per squash. Add one tablespoon of butter to each half of squash and season with salt and pepper.
3. Place squash (cut side up) on a baking pan, put it in the oven, and bake for 40-45 minutes (should be fork tender). Using a pastry brush, brush the melted butter throughout the squash. Remove and let cool after baking.
4. Assemble filling by sautéing chopped onions and mushrooms in one tablespoon of butter. Once the onions are soft, add the sausage and cook all the way through. Break the sausage up into small pieces with the spoon. Once done, add the wild rice and spices.
5. Fill each squash with an equal amount of filling and then bake at 400 for an additional 5 minutes.