Happy 3 days after Thanksgiving!
This post was supposed to be up like 4 days ago but shit happens and that didn’t work out so well…
Apparently this was the year of the Friendsgivings. My Instagram feed was flooded with groups of friends serving up turkeys before the actual holiday. Since I don’t get to cook Thanksgiving, I jumped on the chance to whip up a Friendsgiving meal. I rounded up all my 2 friends and we threw the best damn Friendsgiving anyone has ever seen. I was in charge of the food and Chris and Gianna were in charge of decorations and alcohol. Chris created the most magnificent balloon display and Gianna prepared the finest Pinot Grigio in all the land.
As for my contributions… Turkey Wellington: turkey breast, bourbon cranberries, bacon, chestnut duxelles, wrapped in puff pastry served up with some fondant sweet potatoes and of course..bourbon gravy.
I should have contacted Makers Mark as a sponsor for the event.
Mike was super excited about this one since there were no mushrooms involved in the making of this Wellington. I make his beef Wellington sans the mushrooms anyways but I think chestnuts might be the perfect new substitute.
Next up… the best part of Thanksgiving…..the stuffing.
2 different kinds… because 1 is not enough.
Italian sweet sausage cornbread stuffing with chestnuts. I also used this recipe to stuff up some turkey ballotines but Ill save that for another post.
And did you notice my black pumpkin pot? I mean like seriously… is this not the best thing you’ve ever seen?! because it should be…
I wasn’t aware they had the bowls to match so I couldn’t order them in time for the Friendsgiving extravaganza. I went with the next best option and grabbed some acorn squashes and made my own bowls.
For this stuffing I went with a doctored up Stove Top. I am 100% against any kind of boxed anything but Stove Top is the greatest fricken thing ever and no ones gonna tell me otherwise. Its fucking deliciousss and I will eat it every Thanksgiving for the rest of forever.
I added in fresh veggies, turkey stock and some extra butter and stuffing cubes. Stuffed up my roasted acorn squash bowls and baked them off to crisp up.
And violaaaa. Friendsgiving is served.
I also made some cornbread, sous vide turkey legs, roasted broccolini and apple pumpkin spice bourbon sangria… I told you.. Makers Mark.. wheres my sponsorship at?!
Anddddd did you think I forgot about dessert?! The Cupcake Witch cant have Friendsgiving without some cupcakes.
Pumpkin spice cupcakes stuffed with mini pumpkin pies, spiced cream cheese frosting…..with a hint of bourbon…. and pie crust garnish.
Fireball apple pie stuffed cupcakes, spiced cream cheese frosting, pie crust crumble and salted bourbon butterscotch.
How many things can I put bourbon in? Allll of them.
Gianna was a little confused and thought it was Hoesgiving instead of Friendsgiving.
So thats allll bitches.. see you at Friendsmas.✌🏼
- Turkey breast, boneless skinless
- Cranberry sauce, store bought or homemade
- 3 cups Chestnuts
- 4-5 strips Bacon
- olive oil
- Puff Pastry
- 4tbs butter
- 1 cup onion, diced
- 1/2 cup flour
- 1/2 cup bourbon
- 4-5 cups turkey stock
- Butterfly turkey breast. Add cranberry sauce to the center. Roll turkey into a log using plastic wrap. Place in the freezer to chill so the log holds its shape.
- While turkey is chilling, add chestnuts to a food processor and pulse until finely chopped. Heat a skillet with a few tablespoons of olive oil and sauce chestnuts until they form a paste. Add more olive oil as needed. Set aside to cool.
- Season turkey with salt and pepper and sear all sides in a hot skillet. Set aside to cool.
- Line a piece of plastic wrap with bacon. Spread a layer of chestnut duxelles over the bacon. Place turkey in the center and wrap bacon around it. Roll up tight with plastic wrap and place in the fridge to set.
- Roll out puff pastry. Unwrap chilled turkey and place in the center of puff pastry. Wrap pastry around turkey and seal the edges. Brush with egg wash and sprinkle with sea salt.
- Preheat oven to 350F and bake for 50-60 minutes, or until internal temp is 160F.
- Remove from oven and let rest for 15 minutes.
- Melt butter in a medium saucepan and add 1 cup diced onions. Saute until soft. Discard onions.
- Add flour to butter and cook until a blonde roux forms. Add bourbon and flambe to burn off alcohol.
- Add turkey stock and simmer until thickened. Season with salt and pepper.