THEME: Turkey Stuffed with Chanterelles and Corn Puddin'
Jamie R
Jay Gundy, executive chef, Fiddleheads Restaurant in Royal Oak
12-14 pound turkey (see Note)
Salt and pepper
Chantrelles:
2 pounds chantrelle mushrooms
1/4 pound butter
3 shallots, finely chopped
1 tablespoon sage, chopped
Corn puddin':
3 quarts 2-percent milk
2 cups medium ground polenta
6 tablespoons butter
1 cup honey
4 ounces Parmesan
1 cup corn kernels (fresh, frozen or canned, drained)
For chantrelles: Saute mushrooms in butter on high heat (stirring
constantly) until they start to caramelize. Add shallots and sage and
continue to cook for 1 minute, then sit in refrigerator until cool (season
to preference). For corn puddin': Place milk and polenta in large round
cooking pot set on medium-high heat. Stir constantly, as it begins to heat
up, it will thicken (be sure to scrape edges of pan). When polenta reaches
pastelike consistency (about 30 minutes), take it off the heat and stir in
butter, honey, Parmesan, corn, then season to preference. Let cool in
refrigerator.
Rinse thawed turkey in cold water and pat dry. Stuff mushrooms in between
breast meat and skin (be sure to get them all the way up by the neck area).
Stuff corn puddin' in cavity ( 3/4 cup per 1 pound). Season entire outside
of turkey and place in 325-degree oven. Place foil over top of turkey when
half-way finished to prevent over-cooking. Turkey is finished when internal
temperature is 165 degrees. Let rest for 15 minutes before carving. Serves
12.
Note: 12-14 pound turkey cooks in 3 1/2 -4 hours.
Per serving: 1,155 calories; 57 g fat (23 g saturated fat; 44 percent
calories from fat); 44 g carbohydrates; 403 mg cholesterol; 780 mg sodium;
116 g protein; 1 g fiber.
285 minutest
45 minutes to make
4 hours to bake