Turkey Breast Rollup with Seasonal Purées, Apple Walnut Stuffing with Sweet and Russet Potato Gratin

INGREDIENTS (for all steps)

• 2 turkey breasts with skin
• 2 cups fresh or frozen green peas
• 4 parsnips
• 2 cups cranberries
• 3½ cups of heavy cream
• 5 tbsp butter
• 1 cup white sugar
• ½ lemon for juicing
• 4 russet potatoes
• 4 sweet potatoes
• 2 tbsp minced thyme
• 5 cloves of garlic
• 2 medium onions
• ¾ cup parmesan cheese
• 2 tsp nutmeg
• Salt & pepper
• 1 loaf white bread
• 2 cup 2% milk
• ½ cup walnuts
• 1 tsp cayenne pepper
• 4 Red delicious apples
• 4 Granny Smith apples
• 1 tbsp cinnamon
• ½ tbsp smoked paprika
• 3 eggs

INSTRUCTIONS

Pea Purée

Ingredients: 2 cups fresh or frozen green peas, 1 tbsp butter, salt & pepper

1. Put peas in small pot adding cream until almost submerged then adding water until peas are covered. Add 1 tablespoon of butter, with salt and pepper. Bring to a boil and strain, leaving enough liquid to use for the potato gratin.
2. Place peas in a blender adding small amounts of the strained cream and butter liquid until it becomes smooth.
3. Fit plastic wrap over a small baking tray and spread pea purée over the plastic wrap. Place in the fridge to cool.

Parsnip Purée

Ingredients: 4 parsnips

1. Preheat oven to 350°.
2. Peel parsnips and cut into even slices to ensure even cooking.
3. Place parsnip pieces on a baking tray with ½ tablespoon butter and ¼ cup water. Lightly toss in butter and water mixture to prevent the parsnips from burning.
4. Bake for 15-20 minutes until soft, stirring and adding some water if necessary.
5. Put parsnips in blender and blend slowly adding cream until it’s thick and smooth.
6. Put in fridge until cool.

Cranberry Purée

Ingredients: 2 cups cranberries, 1 cup sugar, juice of ½ lemon

1. Place cranberries in a saucepan with ¼ cup water and cook over low heat until cranberries are soft. Simmer for 5-10 minutes.
2. Transfer to a blender and purée cranberries into a smooth liquid with a thick consistency.
3. Transfer back into saucepan and simmer for about 1 minute stirring constantly.
4. Add the sugar and cook on medium heat to dissolve. The mixture will turn completely liquid at this stage.
5. Turn up heat and bring mixture to rolling boil. Stir constantly. Let boil for about 1 minute.
6. Remove from heat. Squeeze juice of ½ lemon into purée. Mix completely.
7. Let cool to room temperature.

Apple Walnut Stuffing

Ingredients: 1 loaf white bread, 4 red Delicious apples, 4 Granny Smith apples, 2 medium onions, ½ cup walnuts, 1 tsp cayenne pepper, 2 cups 2% milk, 3 eggs, 5 garlic cloves, 2 tsp nutmeg, 1 tbsp cinnamon, ½ tbsp smoked paprika, salt & pepper

1. Remove crusts from bread and cut remainder into small cubes (Save the crusts for bread crumbs!) Place in mixing bowl.
2. Peel and core the apples and cut the apples and the onion into small dice. Mince 3 cloves of garlic.
3. Roughly dice walnut into pieces just slightly bigger than your apple and onion pieces. Place walnuts in sauté pan and cook over high heat tossing frequently making sure they get toasted but do not burn. Halfway through the process add cayenne pepper. Once toasted set aside.
4. To the bread cubes add 2% milk and eggs, and the apples, onions, garlic, walnuts, 1 teaspoon nutmeg, 1 tablespoon cinnamon, ½ tablespoon smoked paprika, and salt and pepper to taste. Mix well until everything is combined.
5. Lay out plastic wrap on the counter. Squeeze any excess liquid from your stuffing mix. Form a small log of stuffing on the plastic wrap near the end so you can wrap it tightly. You want the log to be roughly as long as your turkey breast as this is going to be in the middle of your turkey breast. Once you have 2 nice logs, put in the freezer to set for about 20 minutes.

Turkey Roll Up

Ingredients: 2 turkey breasts with skin, salt, pepper, 2 tbsp minced thyme, pea purée, cranberry purée, parsnip purée

1. Pre heat oven to 425°.
2. You will need to butterfly your turkey breast to make sure that it will cook all the way though. Next place a piece of plastic wrap over your butterflied turkey breast, firmly pound the turkey breast with the smooth side of a meat mallet to a thickness of 1½-inch. Season both sides of your turkey breast with salt, pepper, and thyme.
3. Next lay out your flattened turkey breast lengthwise on a piece of plastic wrap so you can roll it up and it will keep its shape. Then you can begin to layer the purées on the turkey breast. Make sure skin side is facing up and layer the purées on the inside of the breast.
4. Remove purées from the fridge. Using a spatula spread the pea purée over the turkey breast leaving a border around the edges. Now layer the cranberry purée and parsnip purée on top of the pea purée.
5. Remove your apple stuffing log from the fridge and take it out of the plastic wrap. Place it near the edge of your purées so there is still a border of turkey showing. Place the edge of turkey breast over the stuffing and roll tightly in plastic wrap.
6. Put completed roll in the fridge for 20 minutes to set and keep its shape. Then take  the roll from the fridge remove it form the plastic wrap. Lay out a piece of tin foil and brush it with butter. Place your turkey roll on the end of the tinfoil and wrap it tightly again.
7. Place on a baking tray and put in oven to cook for 20-25 minutes.
8. Once turkey breast reaches the internal temperature of 165° remove it from the foil. Add ¼ cup oil to a sauté pan, place turkey roll in pan and brown all sides so you get a nice golden-brown colour.
9. You can use the excess purées to decorate your dish in your own way.

Two Type Potato Gratin

Ingredients: 4 russet potatoes, 4 sweet potatoes, garlic, minced thyme, 1 tsp nutmeg, ¾ cup parmesan cheese, 3½ cups heavy cream, 5 tbsp cubed butter

1. Preheat oven to 400°.
2. Peel both potatoes.
3. Using a mandolin or very sharp knife, cut both potatoes into 1/8-inch-thick rounds and place them in a bowl.
4. In another medium-sized bowl. combine the cream, garlic, thyme and 1 teaspoon nutmeg and set aside.
5. Spray a 9 x 9 baking pan with cooking spray and layer the potatoes, alternating colours in even layers. Sprinkle each layer with some salt and pepper, a little bit of parmesan cheese. Repeat this process until you have used all the potatoes. I had 4 layers.
6. Pour heavy cream over the potatoes. Sprinkle with the remaining parmesan cheese and place little pieces of cubed butter around the top.
7. Lightly brush the tin foil that you will be covering the gratin with butter to ensure nothing sticks to it. Then cover the gratin tightly with the foil and bake for 30 minutes. Remove the foil and bake for 25 minutes longer. Let it set for a few minutes before serving.