Instead of stuffing and roasting a whole turkey, you can use the same two components to create an equally delicious—and arguably more elegant—dish that cooks in less time. This recipe borrows a method commonly used with a breast of veal or leg of lamb (it can be applied to a whole chicken, as well). First, the meat is boned and butterflied, then slathered with a flavorful filling, rolled up into a log (called a ballotine in French culinary terminology), and roasted in the oven. This technique actually helps avoid some common roasting pitfalls. Butterflying the meat first makes it an even thickness throughout, and rolling it around a savory filling helps compensate for the lack of bone (bones hold on to moistness during cooking, as well as impart flavor). The ballotine is still quite dense, however, so there is a risk of drying out the outer layer before the inside is cooked through. That’s why it gets covered in the (first removed and then replaced) layer of skin, then wrapped and tied in a tight cheesecloth bundle and rubbed with a generous amount of butter before roasting. Removing the bird at 155°F and letting it rise to 165°F upon resting is one last step that keeps it from overcooking. The end result? Tender turkey meat surrounded by crisp, brown skin, and a perfect portion of stuffing in each neat slice. The Italian-inspired stuffing is made with sausage, rosemary, and dried sour cherries, a refreshing alternative to cranberries but with a similar sweet-tart flavor.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.