I won't bore you with pics of a turkey breast (it was exceptionally moist though) but I'll include the recipe:
Citrus and Herb Turkey Breast
1 large Carrot, cut into thick slices
1 Celery stalk, roughly diced
1 large Leek (white and green parst), sliced thin, lengthwise
1 small Whole Turkey Breast, with ribs
1 teaspoon Kosher Salt
8 to 10 fresh Thyme sprigs, or 3/4 tsp dried
1/2 a Lemon, sliced
1/2 an Orange, sliced
Olive Oil
1 c Chicken Broth
Set a rack in the center of the oven and preheat to 350. In a roasting pan just large enough to hold the turkey, arrange the carrot, celery, leek, and fruit to form a base on which to roast the turkey. Rub with oil. Sprinkle with salt and thyme. Set the breast on the bed of vegetables and fruit, arranging them to hold it upright. Add the broth.
Roast until an instant-read thermometer (inserted into the thickest part of the breast and not touching the bone) registers 165° (about 20 minutes per pound). If the skin is browning too much, loosely tent the breast with foil. When done, remove the breast to a platter; let it rest 20 minutes. Discard veggies and fruit.
Here's a few of the more unique recipes we served:
This year I was determined to come up with a lower carb, bread-less alternative to traditional stuffing. Here's my effort:
Shelly's Roasted Eggplant Stuffing
3 medium Eggplants (approx. 1 pound each, I use the traditional Italian ones)
2 Tablespoons Olive Oil
1 Tablespoon Kosher Salt
Freshly Ground Pepper to taste
2 Stalks Celery, sliced and parboiled
1 large yellow Onion
1/2 cup sliced Crimini Mushrooms
2 garlic cloves, chopped
1/2 cup Parmesan Cheese
1/8 cup Bread Crumbs
1 Tablespoon Butter
Peel and cube the eggplants place on a cookie sheet and toss with olive oil, salt & pepper. Roast at 400 degrees for 30 minutes or until golden turning a few times during cooking. Parboil celery till tender and set aside. Meanwhile saute onions and mushrooms till golden. Add garlic cook 1 minute. Combine eggplant and veggies. Add the bread crumbs and cheese. Mix to combine. Spoon into a casserole dish, dot with butter and bake till golden about 25 minutes.
Verdict: We don't need no stinkin' bread. It was super yummy and very stuffing like. Ummm dare I say it but I'd have this over cornbread stuffing any day.
We also served one of my favorites Fried Cauliflower a staple on every Sicilian's holiday menu. There's really no recipe more of a process because it depends on how big your cauliflower is. Basically you parboil the cauliflower, dredge it in beaten egg and lightly toss in Italian Style Dried Bread Crumbs and pan fry in a tiny bit of oil. Turn till golden on all sides.
Finally yesterday I posted the recipe for an absolutely awesome non-traditional version of Green Bean Casserole we served so I added the food porn pic of that dish to that page.
Highlights of the day:
* It was a gorgeous fall-like day the sun was shining bright but there was a crispness in the air. Perfect.
* I love any chance I get to "cook big"
* I'm looking forward to Grey's Anatomy tonight looks like it's going to be gooooood.
Listening to: Brian Ferry & Roxy Music "Avalon"
