2003 Turkey Tips From Starchefs<br> This Thanksgiving Dinner, Get A Standing Ovation From Your Guests. <br>
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2003 TURKEY TIPS FROM STARCHEFS
THIS THANKSGIVING DINNER, GET A STANDING OVATION FROM YOUR GUESTS.
 

NY (November 13, 2003) - Tune in to StarChefs.com to find out how our featured celebrity chefs are putting a new spin on the old bird repertoire. From un-stuffing and searing to resting and carving, don’t miss out on trusty tips and exclusive recipes guaranteed to zest up your Thanksgiving and make your guests gobble with glee.

Cozy up with Chef Scott Campbell of SQC in New York City and whip up his delicious Roast Pumpkin Tarte Tatin, hearty Thanksgiving Mixed Grain Salad, and tasty Brussel Sprouts and Wild Mushrooms.
Get Scott’s secrets to a 45-minute Thanksgiving turkey and crispy skin. For Scott’s delicious Roast Pumpkin Tarte Tatin recipe, please see below.

Let Chef Jody Denton of Merenda in Bend, Oregon help you satisfy your guests’ Thanksgiving cravings with his tender,brine-infused Roasted Turkey with Pancetta and Pine Nut Sauce, comforting Butternut Squash Gnocchi with Sage Brown Butter and Parmesan, and savory Roasted Acorn Squash, Pears and Potatoes with Bucheron Cheese. Learn the do’s and don’ts from brining to graceful carving. For Jody’s Roasted Turkey with Pancetta and Pine Nut Sauce recipe, please see below.

Todd Gray of Equinox of Washington D.C. will tantalize your guests with his zesty Barlett Pear Chutney with Red Wine, Chestnuts and Lemon Thyme, comfy Butternut Squash Bread Pudding with Italian Sausage, and unusual Roasted Quince and Jerusalem Artichoke “Hash” with Virginia Ham, Leeks and Fresh Sage. Get Todd’s advice on accenting your turkey’s flavor using compound butter and stuffing suggestions. For Todd’s Butternut Squash Bread Pudding with Italian Sausage, please see below.


BUTTERNUT SQUASH BREAD PUDDING WITH ITALIAN SAUSAGE AND ROASTED QUINCE
Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs
Yield: 6 Servings

Ingredients:
§ 6 cups Brioche bread cubes, 1 inch dice
§ 2 cups butternut squash purée
§ 2 cups Italian sausage, casing removed
§ 2 quince, peeled, cored, and diced
§ 1 onion, peeled and diced
§ 2 Tablespoons olive oil
§ 3 eggs, beaten
§ ½ cup Parmesan, grated
§ 2 teaspoons rosemary, minced
§ ½ cup heavy cream
§ Salt and freshly ground black pepper, to taste
Method:
Preheat oven to 350°F. In large mixing bowl combine bread cubes and squash purée, set aside. In large pan, cook sausage over medium heat until fat runs out. Add onion and cook 10 minutes. Add to bread squash mixture. Toss quince in olive oil and roast 30 minutes in oven. Remove and add to bread and sausage mixture. Let cool. When mixture has cooled add eggs, Parmesan, rosemary, cream and seasoning. Mix well to combine. Pour into buttered baking dish and bake about 45 minutes - 1 hour. Remove and sprinkle with additional parmesan. Serve warm.
Wine Pairing:
Bouchard, Clos de la Mousse, 2000
ROASTED TURKEY WITH PANCETTA AND PINE NUT SAUCE
Chef Jody Denton of Merenda – Bend, OR
Adapted by StarChefs
Yield: 8 Servings

Ingredients:
For the Brine
§ 1 ½ cup sugar
§ 1 cup kosher salt
§ 1 ½ gallons water
§ ¼ cup cracked black pepper
§ ¼ cup ground fennel seeds
§ 2 Tablespoons ground coriander seed
§ 2 Tablespoons crushed juniper berries
§ 2 heads garlic, cut in half
§ ½ bunch thyme
§ ½ bunch sage
§ 1 Organic turkey, 14-16 pounds
For the Turkey
§ ½ cup Italian parsley, chopped
§ ½ bunch thyme, stems removed and chopped
§ ½ bunch sage, stems removed and chopped
§ Zest of 1 orange
§ Juice of 1 orange
§ 1 Tablespoon black peppercorns, crushed
§ 1 Tablespoon white peppercorns, crushed
§ 1 Tablespoon garlic, chopped
§ 2 Tablespoons kosher salt
§ ¼ cup extra virgin olive oil
§ 2 onions, peeled and quartered
§ 3 carrots, peeled and rough cut
§ 3 stalks celery, rough cut
§ Salt and freshly ground black pepper, to taste
§ ¾ cup dry white wine


For the Sauce
§ 12 ounces pancetta, sliced thin and ¼ inch square
§ ½ cup chopped Italian parsley
§ ¾ cup pine nuts, lightly toasted and coarsely chopped
§ Zest of 1 lemon
§ Juice of 1 lemon
§ ¾ cup extra virgin olive oil
§ ½ cup grated Parmesano Reggiano
§ Salt and freshly ground black pepper, to taste
Method:
For Brine:
In large, deep container such as a bucket, combine sugar, salt, water, herbs and spices and stir until sugar and salt are completely dissolved. Submerge turkey, breast side down in brine, cover and refrigerate 24 hours, then remove turkey from brine and discard brine.
For Turkey:
Preheat oven to 450°F. In small bowl, combine thyme, sage, orange zest and juice, crushed peppercorns, garlic, salt and 2 Tablespoons of the olive oil. Mix thoroughly. Remove neck and giblets from turkey and set aside. Rub mixture evenly all over inner cavity and outside of turkey. In large roasting pan, combine neck and giblets with onion, carrots, celery and remaining olive oil. Season lightly with salt and pepper and toss to lightly coat vegetables. Spread evenly over bottom of roasting pan.
Place marinated turkey on top of vegetables in center of pan and place in oven. Immediately reduce temperature to 325°F and set timer for 2 ½ hours. After 2 ½ hours, using instant read thermometer, check internal temperature of turkey by inserting tip of thermometer deep between thigh bone and breast. When internal temperature reaches 160°F, remove turkey from oven. Place turkey on large platter, cover with foil and set aside. Remove neck and giblets and discard. Remove vegetables from roasting pan, place in serving dish, cover and set aside. Add white wine to roasting pan and set over medium flame about 10 minutes to deglaze roasting juices dissolved from the pan. Turn off flame and set aside.
For Sauce:
In sauté pan over medium heat, cook pancetta until crispy. Add parsley, pine nuts and lemon zest and cook 2-3 minutes, stirring constantly. Add wine mixture from roasting pan along with lemon juice, olive oil and parmesan. Bring to boil, remove from heat and adjust seasoning.
To Serve:
Slice turkey and serve with roasted vegetables and top with spoonful of sauce.


ROAST PUMPKIN TARTE TATIN
Chef Scott Campbell of SQC – New York, NY
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
§ 1 medium pumpkin
§ 2 Tablespoons butter, divided
§ Salt, to taste
§ Pepper, to taste
§ 1 ounce water
§ ½ cup sugar
§ 5 Mackintosh apples, peeled, halved and seeded
§ 20 pumpkin seeds, shelled and roasted
§ 4 sprigs chervil
Method:
Preheat oven to 350°F. Cut pumpkin into quarters and clean well, remove all seeds, etc. Roast pumpkin in oven until tender, 1 ½ hours. When pumpkin is tender use large spoon to clean out inner meat, removing it from skin. Place in food processor while still warm, adding 1 Tablespoon butter and seasonings and purée until smooth.
Preheat oven to 400°F. In heavy skillet combine water and sugar and boil until it becomes medium-dark caramel. Add remaining Tablespoon butter and apples and roast 20-30 minutes or until cooked but still holding original shape. Flip apples upside down on sheet tray to hold.
Using 3-inch circle molds fill bottom of each mold with mashed pumpkin and top with caramelized apples. Height should be approximately 2-2 ½ inches. Garnish with pumpkin seeds and chervil.
Click on the link below to check out StarChefs™ Turkey Tips for a complete list of tips and recipes.
http://starchefs.com/thanksgiving/2003/html/index.shtml


About StarChefs: StarChefs™ is an award-winning new media site, serving the foodservice industry and food aficionados since 1995. The site receives 10 million hits/month and has won Best of the Web awards from, among others, U.S. News Online, USA Today, Brill’s Content, and Lycos. Hosted online by 85 of the world’s top celebrity chefs, the site has become the most important destination for original culinary content on the Web. Its JobFinder is the premier employment classifieds destination for the hospitality industry. StarChefs also offers hospitality companies business solutions such as Internet site design and powerful marketing opportunities such as brand research, contextually relevant sponsorship placements, causal marketing campaigns, product sampling and couponing.

StarChefs would like every food lover to read this feature. If you would like to excerpt or reference this article in your publication, please feel free. For information about no-charge reproduction of this article, contact Will Blunt at StarChefs.com.

 

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