Parmentier à la Dinde Effilochée et Sauce Canneberge

Parmentier à la Dinde Effilochée et Sauce Canneberge
Parmentier à la Dinde Effilochée et Sauce Canneberge

To honor the month of January, I am going back to the first day of the month to bring you one of my prized recipes. This is my version of a traditional holiday meal with a new twist on how to present turkey in an innovative way; or just a way to use leftover turkey and creating something new. It combines all the traditional holiday favorites in a small package, neatly presented to impress any guest. It can be served as an entrée or main meal.

Ingredients: Turkey
1-10 lb fresh or frozen Turkey (Used Butterball-dethawed)
½ c. Butter stick (cut in squares)
Salt & pepper to taste
2 Tbsp. Poultry Seasoning
1 tbsp. Paprika
1 Tbsp. Onion Powder
1 tbsp. Garlic Powder
1 tbsp Dried Parsley
1 c. Chicken broth
Preheat oven to 375F. Wash turkey and remove giblets, heart and liver in cavity. Place  turkey in a large roasting pan. Lift skin gently, and place butter under skin and in cavity. In small bowl combine all the herbs. Rub herbs on skin and add broth to bottom of pan. Cover and cook 2-3 hrs till skin is golden and crispy. Meanwhile cooking start on stuffing below. Once turkey is cooked remove from oven and set aside.

Stuffing: Ingredients:
2 c. cubed dried bread (soaked in 1/ 4 c. milk)
½ c bread crumbs (opt)
2 minced celery stalks
1 large Macintosh apple- peeled, cored and cubed
1 small onion minced
1 garlic clove minced
1 egg- lightly beaten
1 tbsp grated parmesan cheese
Salt & pepper to taste
¼ c dried cranberries or raisins
1 tbsp butter

In a bowl, add soaked bread and set aside. In a skillet over medium heat, melt butter, sauté celery, onions, garlic, and apple for 10 min till browned. Add pinch of salt and freshly ground pepper. Remove from heat and add vegetables to bread mixture. Add beaten egg, and parmesan cheese. Add extra bread crumbs if desired for thicker consistency if too moist. Add cranberries or raisins last.
Stir to incorporate. Set aside or refrigerate.

Mashed Potatoes/ Ingredients:
5 Potatoes-peeled and cubed
Salt & Pepper to taste
¼ c butter
½ cup milk
¼ c sour cream
2 tbsp minced chives

In a saucepan add cubed potatoes, cover with water and place on stove top at high heat. Boil potatoes till tender. Drain water and mash with potato masher. Add butter, milk, sour cream, salt and pepper and chives and stir till mixed and creamy. Set Aside.

Cranberry Sauce: Ingredients
1 c. fresh cranberries
¼ c. water
1 c. sugar
1 – Zest of orange and 1 tsp rind
2 tbsp. triple sec or Cointreau liquor

In saucepan add water, cranberries and sugar and liquor and place on stove top on high heat till boiling, reduce heat to medium and stir occasionally till thickened. Add zest and juice of orange last 5 minutes. Remove from heat and set aside.

Gravy: Ingredients:
2 c pan Drippings and liquid
1 tbsp beef Bovril or beef stock
2 tbsp flour
Salt & pepper to taste (opt)

Remove Turkey from Oven. Drain 2 cups of Juices into saucepan using a sieve to gather residue. Add 1 tsbp. Beef stock or beef Bovril. Add 2-3 tbsp flour and stir with whisk till smooth. Taste and add salt & pepper if needed.

Mis en place:
1 c Mozzarella or Gruyère cheese
¼ c chives- minced or sprig

Remove one of the turkey breasts and shred or pull apart meat. Place in bowl and add gravy to moisten. Set aside.

With an emporte piece, place stuffing mixture on bottom of emporte piece, press down with tamper, then top with shredded turkey meat and tamp down gently. Last layer- top with mashed potato mixture. Lift emporte piece up slowly. With spatula, transfer Parmentier to baking sheet lined with parchment paper. Make another Parmentier and repeat steps. You can make 4-6 as preferred (more or less). Top all Parmentiers with shredded cheese, Mozzarella or Gruyère preferably. Bake in oven at 350F till cheese is melted and golden. Remove from oven and set aside.

On a plate, place a layer of cranberry sauce on bottom, place Parmentier on top of cranberry sauce and garnish with chives. Serve immediately.

Makes 4-6 Parmentiers, depending on size of emporte piece.


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