Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano
Ingredients:
•2 heads savoy cabbage, each about 1 1/4 lb.
•Kosher salt, to taste
•3 Tbs. olive oil
•4 oz. thick-cut bacon, cut into 1/4-inch strips
•2 garlic cloves, minced
•Freshly ground pepper, to taste
•2 eggs
•2 cups fresh bread crumbs
•1 cup grated Parmigiano-Reggiano cheese
•4 Tbs. (1/2 stick) unsalted butter
Leaves from 2 small fresh rosemary sprigs
Directions:
Peel 6 large outer leaves off each cabbage head and set aside. Quarter, core and shred the remaining cabbage.
Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Working in 2 batches, add the outer cabbage leaves to the boiling water and cook for 2 minutes, then transfer to the ice water until cool. Drain on paper towel-lined baking sheets.
Preheat an oven to 350°F. Butter a 13-by-9-inch or 3-quart baking dish.
In a large sauté pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until browned and crispy, 5 to 7 minutes. Add the garlic and shredded cabbage and cook, stirring occasionally, until the cabbage has wilted and softened, 6 to 8 minutes. Season with salt and pepper. Let cool slightly.
In a large bowl, lightly beat the eggs. Add the bread crumbs, 1/4 cup of the cheese and the wilted cabbage mixture and stir well to combine.
Lay the cabbage leaves, with the inside facing up, on a cutting board. Divide the filling evenly among the leaves. Roll up each leaf into a cylinder and place, seam side down, in the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
During the last 10 minutes of baking, heat a small sauté pan over medium-low heat. Add the butter and cook until it starts to brown, about 5 minutes. Remove from the heat and add the rosemary leaves.
Remove the stuffed cabbage from the oven. Sprinkle with the remaining 3/4 cup cheese and pour the browned butter on top. Serve immediately. Serves 12
Corn Bread, Ham + Apple Stuffed Turkey
Ingredients:
•Unsalted butter for baking dish, plus 2 Tbs.
•2 Tbs. extra-virgin olive oil
•12 oz. ham, cut into 1/4-inch dice
•1 fennel bulb, trimmed, cored and diced
•2 Granny Smith apples, peeled, cored and diced
•1 large leek, white and light green portions, thinly sliced
•1/2 tsp. kosher salt
•Freshly ground pepper, to taste
•1 packet corn bread stuffing
•1/2 cup thinly sliced green onions, white and green portions
•4 to 4 1/2 cups turkey stock, warmed
Directions:
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a large sauté pan over medium-high heat, warm the olive oil. Add the ham and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer the ham to a very large bowl. Add the fennel, apples and leek to the pan and cook, without stirring, for 2 minutes. Add the 2 Tbs. butter, salt and pepper and cook, stirring occasionally, until the fennel mixture is golden, 4 to 6 minutes more. Transfer to the bowl with the ham. Add the stuffing and green onions and stir until well combined. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. The croutons should be moist throughout but not crunchy or mushy. You may not need all of the stock. Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes, then serve. Serves 10 to 12
Ingredients:
1# Turkey Breast, Boneless
Directions:
Preheat the oven to 425 degrees F. Preheat a smoker to 350 degrees F. Line a sheet pan with a wire rack.
For the roulade: Butterfly the turkey breast, skin-side down, and pound it thin.
Spread the stuffing over the turkey breast. Roll the turkey breast up and tie it with twine. Drizzle the skin with olive oil and season with salt and pepper. Roast in the oven for 45 minutes, then move to the smoker and smoke it at 350 degrees F for an additional 45 minutes. Remove from the smoker and let rest for 10 minutes before removing the twine and slicing.