NATioNAL TURkey FeDeRATioN SauSage Dirty rice Jones Dairy Farm, www.jonesdairyfarm.com Yield: 12 servings 2 c. wild rice 16 oz. Jones Uncooked All Natural Pork Sausage Links 1 1/2 c. medium onion, chopped 1/2 c. celery stalk, sliced 2 1/2 c. canned cream of mushroom soup 1 c. canned sliced mushrooms, drained 8 oz. dry white wine Fresh parsley leaves, for garnish Method (1) Prepare rice according to package directions, omitting salt; do not overcook. (2) Cook sausage in large skillet according to package directions; drain well, leaving 2 T. fat in skillet. Cool sausages slightly; cut into bitesize pieces. (3) Sauté onion and celery in same skillet on medium heat for 3 minutes. Stir in soup, cooked rice, sausage, mushrooms and wine until well combined. (4) Spoon mixture into half hotel pan. Bake in preheated 350˚F standard oven 25-30 minutes, or until heated through. Garnish with parsley. Wine pairing: The sumptuous Northwest Cellars Syrah 2007 (Washington), with smoky, spicy aromas and dark berry flavors, will smooth out the richness of the sausage and highlight the earthiness of the mushrooms and wild rice. For the best food cost percentage, start with a whole raw turkey (15-16 lbs.) and cut the breast, thighs and legs for this menu offering. Use the back, wings and giblets to prepare rich turkey stock. Dean A. Thomas, executive chef, Barona Valley Ranch Resort and Casino, San Diego, www.barona.com Yield: 12 servings 4 T. butter, divided, plus more as needed 2 medium turkey legs 2 Spanish onions, diced and divided 1/4 c. celery, minced 1 t. fresh sage leaves, chopped 3 c. day-old bread, cubed 1 c. braising turkey stock 1 large whole egg, beaten Salt, to taste Freshly ground black pepper, to taste 2 turkey thighs, boned 1 turkey breast 2 carrots, large dice 2 stalks celery, large dice 1 bay leaf 2 c. turkey broth california turkey trio Method (1) Heat 2 T. butter in a pan, and brown both sides of turkey legs. (2) Transfer legs to a shallow baking pan, and cover halfway with cold water. (3) Cover pan with a tightfitting lid, and braise in a preheated 325˚F oven until legs reach 180˚F and turkey is falling off the bone. Remove from oven, uncover and cool until turkey can be handled. (4) Remove turkey from the bone and tendon, and shred. Strain braising liquid, cover and hold in refrigerator for stuffing preparation. (5) Heat 2 T. butter in a large pot. Sauté 1 onion and 1/4 c. celery until translucent. Add sage leaves, bread cubes and shredded cooked turkey. Moisten with reserved turkey braising liquid. Mix in egg, and season with salt and pepper. (6) Place boneless thighs on flat surface. Stuff with a small amount of stuffing, just enough to be held inside when the thighs are rolled up. Roll up, and place the seam on the bottom of a roasting pan. (The legs may be tied with butcher twine.) (7) Roast in a preheated 350˚F oven until the internal temperature reaches 180˚F in the thigh. (8) Meanwhile, season the turkey breast. Place remaining diced onion, carrot, celery and bay leaf in the bottom of a second roasting pan with the turkey breast on top. Roast in preheated 350˚F oven until the internal temperature of the turkey reaches 170˚F. Remove from oven, and transfer turkey breast to a cutting board. Cover with foil to retain heat. Strain vegetables, and discard. (9) Place roasting pan on range top and stir in turkey broth, making sure to stir all the pan drippings from the pan to incorporate. Hold reduced pan juices for service. (10) Slice stuffed turkey thigh and breast meat. For each portion, serve 3 oz. sliced turkey thigh with stuffing and 2 oz. sliced turkey breast with vegetable accompaniments. Moisten with reduced pan juices. Wine pairing: The luscious cranberry and rhubarb flavors in Hagafen Estate Pinot Noir 2008 (California) make it a perfect choice with this updated take on a holiday feast. This holiday side doubles as a simple stuffing for roasted turkey or duck. www.chefmagazine.com September 2010 | 27