Thanksgiving dish #3.
I made this as a single dish a few nights ago and then made the ballotine again as a 2nd turkey option for Friendsgiving.
I love switching up the flavor combos with chicken ballotine so I figured why not a turkey ballotine for Thanksgiving? I mean its basically a stuffed turkey… just in a new way.
Crispy skin turkey ballotine stuffed with sausage, chestnut and cornbread stuffing, roasted sweetcorn puree, roasted Brussels sprouts, chestnuts, and butternut squash, roasted butternut squash seeds, turkey gravy and puff pastry lattice.
Theres a little bit of everything in there. All the parts of Thanksgiving are represented. Turkey, stuffing, gravy, sides, and an ode to the Thanksgiving pies with the puff pastry.
As you can tell, there was a bit of indecisiveness. I had one idea… but we all know I love the drippys and just couldn’t resist. Sooo Mike got his plated one way and I got a different way. Best of both worlds.
Ok so.. I had a fancy new friend in the kitchen that I used for this dish. I usually use a food processor for my purees and have to pass them through a strainer to make them smooth and its just another step and another mess I would realllyyy like to not have to deal with. Everyones always so excited about getting their Vitamixes on Hells Kitchen soooo I decided I needed one too. No regrets.
This thing is not just a blender.. its a magic blender..
It makes perfectly smooth and creamy purees in no time, heats them up for you, and is self cleaning. No straining… no reheating on the stove… no cleaning.. This may be the greatest kitchen tool ever invented. You allll need Vitamixes right away.
And with that, the Thanksgiving season comes to a close…
Time for Christmas mode.
- 2 lb Turkey breast, boneless
- 1 tbsp olive oil
- 1 lb sweet Italian sausage
- 1 onion, finely diced
- 5 ribs celery, finely diced
- 1/2 large carrots finely diced
- 1 bag cornbread stuffing cubes
- 1/4 cup fresh parsley, chopped
- handful fresh sage, chopped
- 3-4 cups warm turkey stock
- 3 cups chestnuts, chopped
- Heat olive oil in a large skillet. Remove sausage from casings and cook until browned. Use spatula to break up sausage as it cooks. Remove sausage and set aside.
- In the same skillet, add some more olive oil if needed. Saute onions, celery and carrots until soft.
- Add sausage and herbs back to pan and cook for 2-3 minutes to let flavors cook together.
- Add stuffing cubes and stir to combine. Add stock 1 ladle at a time until stuffing is moist but not wet. Add chestnuts and stir to combine,
- Bake at 400F for 15-20 min. Remove and set aside to cool completely.
- While the stuffing cools, remove skin from turkey breast and reserve for later.
- Butterfly turkey breast into a thin cutlet. Season with salt and pepper. Add stuffing across the center. Using plastic wrap, roll into a tight even log. Set in the freezer for 1 hour until firm.
- Unroll turkey and wrap the reserved skin around the log. Rewrap tightly in plastic wrap. Place in the fridge for a few hours until firm or overnight and cook the next day.
- Place turkey log into a vacuum sealed bag and sous vide at 145F for 8-24 hours.
- Remove turkey from sous vide and plastic wrap. Pat dry with a paper towel.
- Heat a cast iron skillet. Add a few tbs of olive oil and heat until just smoking. Sear the outside of the ballotine. Make sure all sides are evenly browned. Remove and let rest for 10-15 min before slicing.