Semolina and Root Vegetable Dressing
This dressing stays moist, whether it is used inside the rolled turkey breast
or baked in a separate casserole dish.
MAKE AHEAD: The dressing can be prepared 1 day in advance, without the bread
crumb-Parmesan cheese topping; cover and refrigerate. To reheat, add the topping
and bake, covered, in a 350-degree oven for 25 minutes.
8 servings
* 1 tablespoon olive oil
* 1 small onion, cut into 1/4-inch dice (1 cup)
* 3 ribs celery, cut into 1/4-inch dice (1 1/2 to 2 cups)
* 2 medium carrots, peeled and cut into 1/4-inch dice (1 cup)
* 1/2 medium celery root, peeled and cut into 1/4-inch dice (1 cup)
* 2 teaspoons finely chopped sage leaves
* 2 teaspoons finely chopped thyme leaves
* 12 cups nonfat vegetable broth
* 4 cups semolina flour (may substitute polenta/fine cornmeal)
* 1 small unpeeled Granny Smith apple, cut into 1/2-inch dice (1/2 cup)
* Zest and juice of 1 large lemon
* Kosher salt
* Freshly ground black pepper
* 1/4 cup Parmesan cheese
* 1/4 cup fine dried bread crumbs
Preheat the oven to 350 degrees. Lightly grease 2 medium casserole dishes with
nonstick cooking oil spray.
Heat the olive oil in a large skillet over medium heat. Add the onion, celery,
carrots and celery root; cook, stirring occasionally, for 5 to 7 minutes,
until the vegetables start to soften. Add the sage and thyme; cook, stirring,
for 1 minute. Add the vegetable broth and increase the heat to medium-high;
bring just to a boil, then reduce the heat to low or medium-low and gradually
whisk in the semolina flour, being careful not to cause lumps. Add the diced
apple and the lemon zest and juice; cook, stirring, for about 3 minutes, until
the mixture thickens. Season with salt and pepper to taste.
Divide the mixture evenly between the casserole dishes, smoothing the tops with
a spatula (one will be for the turkey breast, the other will be for baking
separately). Let cool, then cover and refrigerate the dressing to be cooked
inside the turkey breast for 20 to 30 minutes, or until firm and completely
cooled. (At this point, the remaining dressing may be covered and refrigerated
for up to 1 day.)
Combine the Parmesan cheese and bread crumbs in a cup; sprinkle the mixture
over the top of the remaining casserole dish of dressing and bake for 20 to
25 minutes or until the top is golden brown. Serve warm.
Recipe Source:
>From executive chef Ethan McKee of Rock Creek at Mazza.
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