Tuscan Turkey for Four

Prep time: 2 hours
Serves: 4

Every year at Thanksgiving, my Italian mother (Francesca) made traditional delicious turkey stuffed and baked - Molise style. Our usual 20-pounder would feed 15 to 20 people.

While I love traditions and large family holiday gatherings, there have been times when it's been just my husband, my son, my mother and me - four of us.

I learned how to make this Tuscan Turkey for Four in Gaiole, the Chianti area of Tuscany. It's simmered with wine, broth over low heat. After 2 hours, the turkey is fork tender, succulent and delicious. Buon Appetito e Buon Thanksgiving!

Ingredients:
1 large onion, finely chopped
1 green or red bell pepper, stem & seeds discarded
1 medium carrot, peeled

1/3 cup plus 2 tablespoons olive oil
One turkey breast half with bone (about 3 to 3-1/2 pounds), cut into eighths & skin discarded

1-1/2 cups dry white wine
1-1/4 to 1-1/2 quarts chicken broth (4-1/4 to 4-1/2 cups)
Dash ground nutmeg
3 whole bay leaves

1. In a food processor, mince together the onion, garlic, bell pepper and carrots; set aside.

2. In an 8 to 10-quart saucepot heat the oil. When oil is hot, add the turkey breast pieces and brown them 1 to 2 minutes per side on medium-high heat.

3. Stir in the onion mixture. Cook on medium-high heat, stirring occasionally for 4 to 5 minutes or until onion mixture is tender. Turn over the turkey pieces once.

4. After 4 to 5 minutes, stir in the wine. Cover and cook on medium-high for 6 to 7 minutes.

5. After 6 to 7 minutes, turn over the turkey pieces once; gently stir. Continue cooking for 3 more minutes or until the onion-wine mixture has reduced by half.

6. When mixture has reduced by half, stir in 1 cup chicken broth, dash nutmeg and the bay leaves.

7. Cook, uncovered, on medium-high for 10 minutes or until broth has reduced by half. During this cook time, turn the turkey pieces over once.

8. Stir in 1/2 cup of broth and continue cooking on medium heat for 15 minutes, gently stirring occasionally.

9. Continue cooking on medium-low heat for an additional 1 to 1-1/2 hours, adding 3/4 cup to 1 cup broth every 15 minutes or each time the liquid reduces by half.

10. Serve one to two pieces of turkey per person. Accompany with Drunken Brussel Sprouts and Potato-Yam Chipotle Mash (previously published on this blog).

White wine pairing suggestion: chilled Pinot Grigio.

Text and Photograph ©2012 Nancy Real

Turkey Burritos with Cranberry Orange Sauce

Prep time: 15 minutes for the sauce and 15 minutes for the turkey filling
Makes: 2 to 2-1/2 cups sauce and 4 burritos

This recipe is the perfect solution for a quick fixin' of turkey leftovers - in the gourmet mode. The Cranberry Orange Sauce should be made ahead of time and, of course, goes well with our upcoming Thanksgiving dinner. The next day or for the entire post-holiday week, simply sauté some shredded turkey with onions, heat up a few tortillas et voila! The combined flavors of roasted turkey and cranberry orange sauce intertwined with a hot tortilla will satisfy any palate. Buen Provecho!

Ingredients for the Cranberry Orange Sauce:
1 teaspoon cornstarch
2 tablespoons cold water
2 cups fresh cranberries
Juice of one orange
1 cup cold water
3/4 cup granulated sugar
One 3-inch cinnamon stick (optional)

In a cup, stir together the cornstarch with 2 tablespoons cold water; set aside.

Meanwhile, in a 2-quart saucepot, stir remaining ingredients together. Set saucepot on stove burner, uncovered, on high heat setting. Bring to a boil.

Reduce heat to low setting and cook, stirring occasionally, for 4 to 5 minutes or until cranberries pop and a sauce has formed. While sauce is simmering, stir in the cornstarch mixture; cook and stir 1 additional minute. Remove and discard cinnamon stick. Transfer the sauce to a Pyrex or porcelain bowl. Cover with plastic wrap, set on a counter and cool completely.

The sauce can be made up to one week ahead, stored and covered in a glass or porcelain container and refrigerated.

Ingredients for the Turkey Burritos:
2 tablespoons extra virgin olive oil
2 cups shredded, cooked turkey meat (light or dark meat)
1/2 cup chopped white or brown onion
1/2 cup vegetable or chicken broth
Four 10-inch flour tortillas*

In a 12-inch nonstick skillet, heat oil. Add turkey and onion. Cook on medium high heat, stirring occasionally, until onion is translucent and turkey meat toasts and becomes light golden brown, about 2 to 3 minutes.

Transfer cooked turkey filling to a glass or porcelain bowl, cover and keep warm.

In the meantime, wipe skillet clean and place on stove burner on medium low setting. Warm up the tortillas in skillet, two at a time, inverting them occasionally until warmed through. Transfer both warmed tortillas to a flat working surface.

With one tortilla in front of you, place 1/4 of the turkey filling one inch from edge closest to you. Slightly spread the filling to the sides, horizontally, until it is one inch from tortilla sides.

Beginning the burrito roll up by picking up the tortilla edge closest to you. Roll up the burrito halfway. Fold in the tortilla sides and continue the roll up until you have formed a burrito.

Warm up remaining two tortillas and repeat burrito assembly.

Gobble up the burritos immediately!

*Preferred tortilla brands: Guerrero or Diana (other types tend to be dry). Tortillas can be found in most supermarkets or in Latin American markets.

Text and Photographs © Nancy Real 2010