Turkey Roulade En Cocotte Food

TURKEY ROULADE EN COCOTTE

Steps:

• Butterfly the boned thighs, and place them, skin side down, side by side on a flat work surface to form a rectangle about 10 by 6 inches.
• Place the bread pieces in a bowl, and add the water. Using your hands, mash the bread, then add the onion, scallions, egg, sausage, salt, pepper and thyme, and mix well.
• Place stuffing in a pile in the center of the butterflied thighs, then form it into a 3- to 4-inch strip in the center that extends the length (about 10 inches) of the meat rectangle. Beginning on a long side, roll the thighs to form a roll about 10 inches long and 4 inches thick. The meat will not encase the stuffing entirely, so place a strip of aluminum foil over the visible stuffing at the seam and tie the roll with string in several places to secure it.
• Heat oil in a large cast iron Dutch oven. When oil is hot, place roulade, skin side down, in the pan and brown it over medium heat for 30 minutes, turning the roll occasionally so the skin is browned uniformly.
• Add reserved thigh bones, tomato juice and wine, and bring mixture to a boil. Cover, reduce heat to low, and cook slowly for 1 hour.
• Let roulade rest in pan for 10 minutes; then, transfer it to a board and discard string and foil. Cut roulade into 6 slices. Remove and discard bones and as much fat from the sauce as possible, and serve the sauce with slices of the roulade.

COTRIADE BRETONNE

Steps:

• Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
• Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
• Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
• Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
• Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
• Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.

TURKEY ROULADE WITH APPLE CIDER GRAVY

Steps:

• Place turkey between 2 pieces of plastic wrap and pound with a meat mallet until about 3/4 inch thick. Set aside.
• Toast pecans in a small dry skillet on medium/high heat for 3 minutes, or until fragrant. Set aside.
• Preheat oven to 375.
• Place cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, and remove from heat and drain.
• Put 1 tablespoon of oil in a heavy skillet and cook until golden. Add garlic and cook another 2-3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons of dried sage, and 1/2-3/4 cups of broth. (You want the mixture to be moistened but not too wet, since the turkey will release moisture when cooked.). Cook over low heat for 2-3 minutes, then remove from heat.
• Sprinkle salt and pepper over both sides of the turkey breast. Spread stuffing over one side of the turkey, leaving 1-2 inches along the outside with out stuffing. Roll up and secure with kitchen twine. Try to keep the stuffing inside (This part is a little messy, but makes the turkey pretty if it's kept together!).
• Heat remaining oil in the heavy skillet over medium heat. Sear stuffed breast until lightly browned, 3-4 minutes per side. Put in a roasting pan, sprinkle with sliced onion and 1 1/2 cup chicken broth, and roast in the onion, covered, about one hour or more. Remove to cutting board and let rest in an aluminum foil tent while making the gravy.
• Add cider, 1/2 cup chicken broth, vinegar and remaining sage to the raosting pan, bring to a boil, and cook. stirring occasionally, until liquid is reduced by 1/3. Slowly add cornstarch mixture. Stirring constantly, cooking for 3 minutes. Should be a little thicker than a jus. Season with salt and pepper.
• Remove cooking twine from turkey, cut into slices. Serve with gravy on the side.
• Note: I usually double the stuffing recipe to have some on the side. I have eaten this with and without the gravy. Looks complicated but quite simple and really good. I go by the servings on the recipe -- my family usually eats more than 1 serving. Times are estimates.