Turkey dumpling
Turkey dumpling 5.
Serves:
30
• 2 x turkey thighs skin on • 200g turkey breast • 2x chicken breast skinless • 450g single cream • 1 egg • 1 carrot • 2 shallots • 80g leeks • 2 cloves garlic • 125g smoked pancetta • 200g sausage meat • 100g Fois gras • 30g sage • 50g chives
Roast turkey thighs and breast on 180 degrees for 35-40 minutes, once cooked and chilled pick meat and reserve crispy skin. Finely dice carrots, shallots, leeks, and pancetta. Grate the garlic. In a pan add 2 tbsp oil and sweat vegetables, pancetta, and garlic until cooked. Chill To make the mousse chop the chicken breast and place in food processor, blend till minced then slowly start adding cream and egg until emulsified. Pass and leave to chill.
Prep Time: 2 hours Cooking Time: 1hr 40
6.
7.
8.
Slice herbs very thinly and add to chilled chicken mousse.
9. Dice Fois gras removing any veins and add to mousse. 10. Add the chilled vegetables and pancetta, turkey meat, sausage meat and sliced crispy turkey skin. Mix well using spatula. 11. Set oven to 100% steam. Grease silicon molds with butter and put dumpling mix in piping bags. 12. Add enough mix to fill each mold. Cover with greaseproof paper and place on steam tray. 13. Cook for 22 minutes.
Turkey and stuffing dumpling by Ribby Hall Ingredients Method
White port broth • 1 kg chicken wings • 1 litre chicken stock • 600 g cream • 300g white port • 30g Parmesan rind
White port broth 1.
Dust the chicken wings with milk powder and roast in a pan until golden brown. Add the wings, chicken stock, cream, Parmesan rind and half the bacon trim to a pan. Bring to the boil, then reduce to a simmer. Skim regularly and simmer for 35 minutes. Remove the chicken wings and bacon trim. Pass the broth through a fine sieve. Add the white port and remaining bacon trim. Reduce to concentrate the flavour, then strain again if needed.
2.
3.
• 200g Alsace bacon trim • 100g foie gras • 2 tbsp California Orange Muscat dessert wine • Milk powder, for dusting • Truffle oil, to taste • Salt and pepper, to taste
4.
Cranberry and port sauce • 500 g fresh or frozen cranberries • 300 g granulated sugar • 400ml ruby port • 2 orange, finely zested and juiced • 1 lemon, finely zested and juiced • 1 small cinnamon stick • 1 star anise • 2 cloves
Cranberry and port sauce 1.
Add all ingredients to pan except sugar. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the cranberries burst and soften.
5.
Add the foie gras and blend until smooth. Add truffle oil to taste.
2.
6.
Finish with the California Orange Muscat dessert wine. Adjust the seasoning with salt and pepper. Pass through a fine chinois for a smooth, silky broth. Keep warm until needed.
3.
Add the sugar and stir until completely dissolved.
7.
4.
Simmer for another 30-40 minutes, stirring frequently, until thickened. Remove the cinnamon stick, star anise and cloves. And leave to chill
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