A FRENCH TWIST

With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

A roulade looks so elegant when the moist, glistening turkey breast is sliced, revealing the layer of aromatic stuffing that lies at its heart. This dish is rich in the seasonal flavours of chestnuts, root vegetables and lentils, while brandy and Dijon mustard add extra zest to the gravy.

TURKEY ROULADE WITH CHESTNUT STUFFING & BRANDY GRAVY

Don’t be afraid to try something new. A turkey roulade filled with a savoury chestnut stuffing leaves room on the table for more simple sides. The turkey breast remains moist, the slicing is easy, and the drizzle of brandy gravy makes for an ooh la la feast.

STUFFING

1 tbsp (15 mL) unsalted butter

1 tbsp (15 mL) olive oil

1 small cooking onion, finely diced

2 ribs celery, finely diced

2 pkgs (each 100 g) peeled roasted chestnuts (such as Aurora brand organic), chopped 1 tsp (5 mL) poultry seasoning

½ tsp (2 mL) red pepper flakes

1 cup (250 mL) chicken stock

Salt to taste

2 cups (500 mL) plain croutons (homemade is best)

1 egg, beaten

1 tbsp (15 mL) fresh thyme

TURKEY

1 whole turkey breast, 4 to 5 lbs (2 to 2.2 kg), boned and butterflied and pounded to

½ inch (1 cm) thickness (have the butcher do this for you)

1 tsp (5 mL) sea salt

1 tsp (5 mL) black pepper

Butcher’s twine

1 tbsp (15 mL) olive oil

GRAVY

1 cup (250 mL) chicken stock

¼ cup (60 mL) brandy

1 tsp (5 mL) cornstarch

1 tsp (5 mL) cold water

1 tsp (5 mL) Dijon mustard

1 tbsp (15 mL) fresh thyme

1 tbsp (15 mL) unsalted cold butter 1 Preheat the oven to 325°F (160°C). Place a baking rack on a baking sheet.

2 For stuffing, add the butter and oil to a large skillet over medium and heat until butter froths. Add onion and celery and sauté until translucent, about 4 minutes. Add chestnuts, seasonings and chicken stock and bring to a boil. Reduce the heat to low and simmer for 2 to 3 minutes. Taste for seasoning and add salt if needed.

3 Put the croutons in a large bowl. Pour the hot vegetable-chestnut-stock mixture over the croutons and mix well. Let sit for 10 minutes to allow stock to be absorbed into croutons, then stir and mash a bit with the back of a wooden spoon. Add egg and thyme and stir to combine. Set aside to cool. (You’ll have just the right amount of stuffing to stuff the roulade. If you’d like more as a side dish, double the recipe and bake half in a small greased baking dish, alongside the turkey, for about 35 minutes.)

4 Lay the butterflied turkey breast skin-side down on a cutting board. Sprinkle the meat with 1 tsp (5 mL) salt and 1 tsp (5 mL) pepper. Evenly spread the stuffing in a ½-inch-thick (1-cm) layer over the meat, leaving a ½-inch (1-cm) border on all sides. Make sure not to mound it. Roll the turkey like a jelly roll (or a burrito, tucking in the ends). Tie the roast firmly with Butcher’s twine every 2 inches (5 cm) to make a compact cylinder.

5 Place the stuffed turkey breast seam-side down on the rack on the baking sheet. Brush with olive oil, sprinkle with a bit more salt and pepper, and roast for 1¾ to 2 hours, until an instant-read thermometer registers 150°F (65°C) in the centre. Tent with foil and allow to rest at room temperature for 15 minutes.

6 For gravy, to a small saucepan over mediumhigh heat, add the chicken stock and brandy. Bring to a boil then lower to a simmer until mixture is noticeably reduced (about 10 minutes). Stir together cornstarch and water in a ramekin and whisk into sauce. Whisk in mustard and thyme and simmer for 2 minutes more. Turn off heat and whisk in butter. Taste for seasoning.

7 Once turkey has rested, snip and remove all kitchen twine. Slice roulade into nice even pieces and serve drizzled with gravy and Warm Green Lentils (recipe follows). Simple additions to round out the feast include a loaf of crusty sourdough baguette, steamed broccoli and wedges of seasoned hothouse tomatoes. Serves 4 to 6

WARM GREEN LENTILS

I happen to know a lot of vegetarians and if there’s one festive feast that leaves them in the cold—culinarily speaking—it’s the holiday turkey. Yet it’s so easy to be inclusive, especially when it comes to sides. I think everyone will enjoy this zesty twist on lentils, studded with parsnips, carrot, onion and a sherry vinaigrette.

2 tbsp (30 mL) olive oil

1 medium onion, finely diced

2 medium carrots, peeled and finely diced 2 medium parsnips, peeled and finely diced 2 cloves garlic, minced

Salt and pepper to taste

1 cup (250 mL) green lentils

4 cups (1 L) water

¼ cup (60 mL) extra virgin olive oil

1 tbsp (15 mL) Dijon mustard

3 tbsp (45 mL) sherry vinegar

2 tbsp (30 mL) fresh parsley, finely chopped

1 Heat olive oil in a medium sauté pan, add the onion, carrots and parsnips and cook over medium heat for 7 to 10 minutes, stirring often (add a splash of water if the pan gets too dry). Add the garlic and cook for 2 more minutes. Season to taste with salt and set aside.

2 Meanwhile, rinse lentils and place in a medium saucepan with 4 cups (1 L) water. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes, or until lentils are just tender. Drain lentils and season to taste with salt and pepper. Set aside.

3 In a large bowl, whisk together the ¼ cup (60 mL) extra virgin olive oil with mustard, vinegar, salt and pepper. Add the lentils, vegetable mixture and parsley and stir well. Re-taste for seasoning and adjust if necessary. Serves 4 to 6

APRICOT-MUSTARD ROASTED TURKEY BREAST

If you want flavour-packed simplicity you’ve come to the right recipe! A simple glaze sweetens the juicy bone-in breast. You’ll have enough for a candlelit dinner, and sunny sandwiches the next day.

1 tsp (5 mL) herbes de Provence

1 tsp (5 mL) sea salt

2 garlic cloves

1 skin-on, bone-in turkey breast, 2 lbs (1 kg) 2 tbsp (30 mL) Dijon mustard

3 tbsp (45 mL) apricot preserves

1 tbsp (15 mL) olive oil

1 Preheat oven to 450°F (230°C). Line a roasting pan with foil. Set aside.

2 On a chopping board, using a chef’s knife, mince together herbes de Provence with salt and garlic. Carefully run your fingers between the skin and the flesh from one end of the turkey breast, creating a pocket. Rub the herb mixture under the skin, being gentle so as not to pull off the skin.

3 Combine Dijon, apricot preserves and olive oil in a small bowl then slather all over turkey breast.

4 Place turkey in preheated oven and immediately decrease the temperature to 400°F (200°C). Roast for about 1 hour, until cooked through and a thermometer placed in the thickest part of the breast registers 170°F (77°C).

5 Remove from oven, transfer to a platter, cover, and let rest for 10 minutes before slicing. Serves 2 to 4

SPICY ROASTED BRUSSELS SPROUTS

If you grew up dreading the holiday Brussels sprouts, please try this recipe instead. With a slightly charred outer shell spiced up with some red pepper flakes, and cooked to a soft emerald green within, this dish will create new, happier holiday Brussels sprouts memories.

1 lb (500 g) Brussels sprouts 1 tbsp (15 mL) olive oil

A good pinch sea salt

½ tsp (2 mL) red pepper flakes

1 Preheat oven to 400°F (200°C).

2 Cut off the rough ends of the sprouts and pull off any discoloured or loose outer leaves. Slice in half, from roots to tops. Pour prepped sprouts onto a baking sheet and toss with olive oil, salt and red pepper flakes. Roast for 20 to 25 minutes, shaking the pan halfway through so the Brussels sprouts evenly brown. In the end, they’ll be crisp on the outside and be soft and mellow on the inside. Serves 2 to 4

CARROT, CRANBERRY & RED BULGUR PILAF

Switch up your sides with this modern approach to an ancient grain—red bulgur. Colourful and hearty with a delectable pomegranate dressing, the roasted carrots and cranberries add familiarity and extra wholesomeness.

1 cup (250 mL) whole-grain red bulgur

(such as Bob’s Red Mill)

2 cups (500 mL) water

1 bunch, about five medium carrots, peeled and sliced into ½ inch (1 cm) coins

2 tsp (10 mL) olive oil

Pinch of salt

½ cup (125 mL) dried sweetened cranberries 3 green onions, thinly sliced on the bias

VINAIGRETTE

2 tbsp (30 mL) pomegranate molasses 2 tbsp (30 mL) fresh lemon juice

1 tbsp (15 mL) extra virgin olive oil Sea salt and black pepper to taste

1 Preheat oven to 425°F (220°C).

2 Combine bulgur and water in a medium pot. Bring to a boil, cover and reduce heat to a simmer. Cook until tender, about 12 minutes. Drain off any excess water and fluff bulgar with a fork. Tip into a bowl and set aside to cool.

3 Toss carrots with olive oil and salt and spread evenly on a baking sheet. Roast, tossing once or twice, until tender and browned, about 30 minutes.

4 To the cooked bulgur, add cooked carrots, dried cranberries and green onions. Combine vinaigrette ingredients and toss with bulgur mixture. Taste and add more salt if needed. Serve warm, alongside turkey and roasted Brussels sprouts. Serves 2 to 4

PERFECT NO-BASTE ROAST TURKEY WITH SOUR CHERRY SAUCE

Turkey gets a bad name for turning hosts into stress cases, tied to the oven basting while everyone else is out having fun. Stress no more! This tried-and-true method is as easy as seasoning and sticking it in the oven. You can sneak upstairs and read for a couple of hours, then reappear in time to wow them with your perfect bird and luscious cherry sauce.

TURKEY

1 farm-fresh turkey, 14 to 16 lbs (about 6.5 to 7 kg), neck and giblets removed 1 tsp (5 mL) sea salt

1 tsp (5 mL) fresh cracked pepper Butcher’s string

2 cups (500 mL) water

SOUR CHERRY SAUCE

½ lb (250 g) dried sour (or tart) cherries (about 1 cup/250 mL)

1 cup (250 mL) pitted fresh (or frozen, thawed) cherries, halved

3 cups (750 mL) dry red wine

3 tbsp (45 mL) sugar

1 tbsp (15 mL) balsamic vinegar

Salt and pepper to taste

2 tbsp (30 mL) butter

1 tbsp (15 mL) flour

1 Put oven rack in lower third of oven, removing 1 or 2 of the other racks to be sure your turkey has enough clearance. Preheat oven to 450°F (230°C).

2 Season turkey evenly with salt and pepper, inside and out. Tuck wing tips under the breast and tie drumsticks together with butcher’s string.

3 Pour 2 cups (500 mL) cold water into a large, heavy-duty roasting pan (this is to prevent smoking up the kitchen) and then place a roasting rack in pan. Put turkey on the rack

and roast, rotating the pan 180 degrees when you’re halfway through the cooking time (after about 1 hour, 15 minutes). If turkey begins to brown too much, cover loosely with foil. Your turkey is done when a thermometer inserted into the fleshy part of the thigh (without touching the bone) registers 170°F (77°C). This will take 1¾ to 2½ hours total, depending on the size of your bird.

4 Remove turkey from pan. Drain juices from pan and add turkey back to pan to rest, covered loosely with foil, for at least 20 minutes. Remove and discard string.

5 To make the sour cherry sauce, combine sour cherries, fresh cherries, red wine, sugar, vinegar, salt and pepper in a medium saucepan over medium-high heat. Bring to a boil then lower to a medium-low simmer for 25 to 30 minutes, or until reduced by half. In a small bowl, mash together butter with flour to form a buttery paste, then stir into sauce and simmer for another few minutes. The sauce should look thick and glossy and have a nice sweet and sour balance.

6 Carve golden turkey and serve with cherry sauce. Serves 8 to 10

BIBB & RADICCHIO SALAD WITH PEAS AND BEANS

Airy greens and bitter radicchio are tossed with classic Christmas peas and green beans, before being hit with lemon-maple vinaigrette. It’s really two bright sides in one.

1 lb (500 g) green beans, trimmed and sliced in half

2 cups (500 mL) defrosted frozen sweet peas 3 heads Bibb lettuce, roughly torn

2 heads trimmed radicchio, torn into

1½ inch (4 cm) pieces

¼ small red onion, thinly sliced into half moons

VINAIGRETTE

⅓ cup (80 mL) fresh lemon juice 2 tbsp (30 mL) maple syrup

2 tsp (10 mL) Dijon mustard ½ tsp (2 mL) salt

Freshly ground pepper to taste ½ cup (125 mL) olive oil

1 To a medium pot of boiling water, add the prepared green beans and blanche for 3 to 4 minutes, or until tender-crisp. Drain in a strainer and rinse with cold water. Add defrosted peas to the strainer and then pour beans and peas onto a tea towel or paper towel to dry.

2 For vinaigrette, whisk together lemon juice, maple syrup, Dijon, salt and pepper in a medium bowl. Slowly drizzle in oil in a steady stream, whisking until smooth.

3 To finish salad, add lettuce, radicchio, onion, beans and peas to a large serving platter or 2 large bowls. Lightly dress with vinaigrette, toss and serve. Serves 8 to 10

SWEET POTATO SKILLET KUGEL WITH BRONZED MARSHMALLOWS

I can’t decide if this is a new take on an oldschool classic, or an even older take on an oldschool classic. Either way, with the cinnamon spice and the nostalgic kick of toasty marshmallows, it’s sure to be a favourite.

1 large Yukon gold potato, peeled

2 large sweet potatoes, peeled

¼ cup (60 mL) butter, melted and cooled 2 tbsp (30 mL) brown sugar

2 eggs, beaten

¼ tsp (1 mL) cinnamon

½ tsp (2 mL) baking powder

1 tsp (5 mL) salt

Fresh cracked pepper to taste

1 bag (250 g) regular marshmallows (such as Jet-Puffed original)

1 Preheat oven to 350°F (180°C).

2 Roughly chop potato and sweet potatoes and grate in a food processor with a grater disc or on a box grater (if using box grater keep potatoes whole). Toss grated potatoes into a large bowl, then stir in melted butter, brown sugar, eggs, cinnamon, baking powder, salt and pepper until thoroughly combined.

3 Grease a 9-inch (23-cm) cast iron skillet and pour potato mixture into it. Place on a baking sheet and bake in preheated oven for 1 to 1¼ hours, or until cooked through.

4 Remove from oven and artfully arrange marshmallows on top. Turn oven to low broil setting and set skillet back in oven. Watch as marshmallows toast and brown (while being careful not to burn them). Serves 8 to 10