Christmas menu 2017 | Main course | Turkey roll with gravy and cranberry sauce, cider brussels sprouts and garlic mashed potatoes
It's time! Time for the main course in our wonderful Christmas menu. Time for my absolute favorite gear. This is where the best components and products come together and we find many classics of American cuisine. Specifically, there is a turkey roast with herb filling and bacon coat. With Gravy and Cranberry sauce , as well as side dishes Cider Brussels sprouts and Garlic Mashed Potatoes .
Christmas main courses are mostly turkey, roast beef or ham. Everything sounds great and delicious, but is just too much for 2 people. Goose and duck are also possible, but not so popular in America. Roast pork and game do not come too often on the table. So for a long time I was unsure what the meat component of my main dish should be. Until I asked my master butcher for advice on the market and he recommended me a turkey leg. He boned me directly and cut it in the butterfly cut so that I can fill the meat and roll it up for a little turkey roast. The idea is as simple as it is ingenious. The leg meat is much darker and tastier than for example breast meat. So I highly recommend that you get the meat prepared directly from the butcher of your confidence.
My turkey roast roast gets a simple herbal filling. Of course you could have made a real stuffing out of bread, but that was too much for me. After the first courses and the appetizer, the meat should be in the foreground. So that the meat remains juicy and because I had no desire for yarn, I have the turkey summarily packed in a bacon coat. That worked great! For this I put a kind of grid pattern from the bacon on a baking paper and rolled up the meat directly on it with the help of the baking paper. Before cooking, it is then packed in the fridge again to be able to pull through.
No meat without sauce and in the US Gravy is the classic gravy. For this purpose, a fresh stock of chicken wings is set, slowly braised and finally thickened to a creamy sauce, completely without cream. In addition to the meat, various vegetables play a major role, giving Gravy its typical taste. It is important that the finished sauce is heated only very slightly and is no longer cooked, otherwise it will clot easily. The sauce is then perfected before serving with the turkey roast roast set. There is also a simple cranberry sauce with meat reminiscent of our classic cranberry sauce. It tastes much better with cranberries.
In addition to green beans or broccoli, brussels sprouts are THE green vegetables that are usually added as a side dish to main dishes. I opted for a combination of walnuts and cider brussels sprouts. The cider gives a nice apple flavor and the walnuts provide for bite. Depending on how big the Brussels sprouts are, they can either be blanched for 2-3 minutes in salted water or cooked directly in the cider, so the florets keep their bite.
Mashed potatoes, so mashed potatoes are it in countless variations and is one of the most popular side dishes in menus.And we're not talking about raw, spicy garlic here. The garlic is slowly roasted in the pan in the oven, then gently squeezed out and pressed under the mashed potatoes. It does not taste so strict at all, but very mild and with a delicious roasted aroma.
All of this sounds a bit elaborate and that's it, frankly. But you can also prepare some of the components well here. The meat can be filled and rolled 1-2 days in advance, the cranberry sauce can be cooked up to 1 week in advance. The Gravy (roast sauce) can also be prepared excellent 1-2 days in advance and then gently warm again. Only the Brussels sprouts and the mashed potato should be prepared immediately before serving.
Have fun trying it out and do not forget to look at the other main courses. Bon appetit!
Turkey roll roast with gravy and cranberry sauce, cider Cauliflower and Garlic Mashed Potatoes
- FOR THE GRAVY:
- 2 tablespoons of olive oil
- 8 chicken wings
- 3 onions, peeled and quartered
- 3 celery stalks, quartered n>
- 3 small carrots, cleaned and quartered
- 6 garlic cloves, unpeeled
- 3 brown mushrooms, quartered
- 2 bay leaves
- 3 sprigs of rosemary
- 1 tsp black peppercorns
- 4 tbsp flour
- 75 ml port 500 ml of chicken stock
- 500 ml of water
- Sea salt and freshly ground black pepper
- FOR THE CRANBERRYSAUCE:
- 125 g of sugar
- 100 ml of water
- 1 pinch of salt
- 175 g of fresh cranberries
- FOR THE TURKEY ROAST ROAST:
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper 1 small handful of flat parsley
- 2 bay leaves
- 3 branches Ros marin, of which the needles
- 3 garlic cloves, peeled
- 1 turkey leg, approx.Put the olive oil in a large deep casserole dish and place the chicken thighs on top. Add the vegetables, herbs and spices and mix well. Roast everything in a preheated oven until golden brown for 1.5 hours, stir well every 30 minutes.
Mix in the flour and roast for another 10 minutes. Deglaze with the port and pour on the bottom and water. Cook for another 60 minutes in the oven, the liquid should simmer slightly.
FOR THE CRANBERRYSAUCE:
Put sugar, water and salt in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Add the cranberries and bring the mixture to a boil again. Simmer for about 3-4 minutes until the cranberries burst and thicken the sauce. The sauce becomes even firmer when cooled. Put in a heat-resistant glass and allow to cool. Serve cooled to the meat. Keep leftovers in the fridge and use within 1 week.
FOR TURN ROLLING:
Mix salt, pepper, herbs and garlic into a herb paste in a mortar, multisizer or Thermomix, then mix with the butter. Place the turkey meat with the skin side down and rub in the meat side with the herb paste evenly.
Place a baking paper on the work surface and weave the bacon into a grid pattern. The bacon grid must be larger than the designed turkey meat. Place the meat on the bacon with the skin on the side and carefully roll it up from the long side with the help of the baking paper. Set the seam side down and fold down the bacon edges. Wrap the meat tightly in foil and allow to cool in the refrigerator for at least 1 hour and up to 2 days in the coldest compartment.
To prepare, remove the turkey roast from the foil and place in a deep roasting pan with lid. At 160 ° C, push hot air onto the middle rail. Depending on the thickness and temperature of the meat, cook the roast with lid for about 1 hour, then remove the lid, pour over the roast with the well-beaten gravy and cook the roast for another 20-30 minutes until the bacon becomes crispy. The cooking time depends crucially on the thickness of the meat. The core temperature should reach 70 ° C, for me that was the case after about 80 minutes - please check with a thermometer! Let the meat rest in the oven for 10 minutes before cutting. If necessary, degrease the gravy and pour into the gravy. Cut the meat into thick slices and serve with the sauces and side dishes.
FOR THE CIDER ROSARY:
FOR GARLIC MASHED POTATOES:
Cook the potatoes in a little water with the lid on for about 30 minutes. Drain and leave to evaporate for about 5 minutes.
In the meantime, roast the unpeeled garlic cloves for about 15-20 minutes at 180 ° C in the oven.
Peel the potatoes while still warm and squeeze Lotte through a potato press or liquor. Cut off the woody ends of the garlic and also squeeze the soft interior and add to the potatoes. Stir in the melted butter thoroughly. Only then mix in the warm cream. Season with salt and pepper and serve warm.
Please read the recipes very carefully in advance and note the preparation times!
Hip-Gold & Tinsel - My Christmas Menu 2017
Sweet Potato Orange Soup with Pistachio Sage Topping and Dinner Rolls
Baby Spinach Salad with Red Grapes, Blue Cheese and Roasted Pecans
Turkey Roll Roast with Gravy and Cranberry Sauce, Cider-Brussels Sprouts and Garlic Mashed Potatoes
Gingerbread Brownies with Eggnog Ice Cream and Bourbon Caramel Sauce
The other main courses
Saffron Tagliatelle with spiced butter and mint carrots from Möhreneck
Braised Short Ribs | Pumpkin mashed potatoes | Roasted Brussels sprouts from Kleiner Kuriositätenladen
Beef tenderloin in savoy cabbage and puff pastry with Jankes wine mustard sauce * Soulfood
Beef cheeks | Cranberry red cabbage | Mashed potatoes from Colors of Food
Entrecote on herb crumbs, Port wine pears and buttery potato sticks of palatal poetry
Veal cutlet on potato and celery puree and Brussels sprouts salad of spilled
Apple and onion Pork fillet in puff pastry from Cuisine Violette
Duck - Pear - Peanut from IRRE COOKING
Swedish Christmas ham - Julskinka - Sous Vide from S-kitchen
All 50 recipes and You will find all our Christmas menu creations this year in this great eBook by Nadine! You can easily download the recipes as a cookbook as a PDF for free and convenient.
The Foodblogger Christmas Menu 2017 - The Cookbook