Monday's Recipe
Thanksgiving Menu, from Bruce and Eric Bromberg, Blue Ribbon Restaurants
Roasted Turkey Breasts
Serves 2
1 31/2 lb's skin on boneless turkey breast half
Perfect Roast Seasoning or kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup chicken stock homemade or purchased
1. Preheat the oven to 400°F.
2. Sprinkle the turkey with the seasoning. Heat the oil in a large oven-safe skillet over medium-high heat. Sear the turkey skin side down until the skin is golden and crisp, about 3 minutes. Transfer the pan to the oven and cook for 45 minutes.
3. Remove the skillet from the oven , turn turkey breast over so skin side is facing up and pour the chicken stock over the turkey. Cover the pan and let stand for 15 minutes (the turkey will continue to cook). Transfer the turkey to a plate.
Gravy
Makes 4 cups
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
4 cups chicken or turkey stock homemade or purchased
1 tablespoon fresh sage
1/2 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper, plus more, if needed
1. In a small bowl, combine the softened butter with the flour to make a paste.
2. Add four cups of stock to the pan that the turkey was removed from and bring to a simmer over medium-high heat. Stir in the sage. Whisk in the butter paste, 1 tablespoon at a time, until the sauce is thick and gravy-like. Cook for 1 to 2 minutes more. Season with salt and pepper. Strain into a gravy boat and cover and keep warm until needed.
Sweet Potato Puree
Serves 4
2 pounds sweet potatoes, peeled
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
Sugar, as needed
1. Put the sweet potatoes in a pot, cover with water, and season the water with kosher salt. Bring to a boil and cook the sweet potatoes until tender, about 25 minutes, drain well. Pass through a food mill. The potatoes can be made ahead up to this point and refrigerated until ready to use.
2. In a large skillet, melt the butter over medium heat. Add the potato purée and stir until combined and heated through. Add sugar 1 tablespoon at a time, until sweetened to taste.
Shallot Confit
Makes about 1 1/2 cups
10 small shallots, peeled
1 cup extra-virgin olive oil
1. Preheat the oven to 325 F.
2. Combine the shallots and oil in a small ovenproof dish; cover with foil. Bake until the shallots are light golden, about 1 1/2 hours. Cool to room temperature. The shallots will last up to 3 weeks in an airtight container.
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