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Wishing a Happy Thanksgiving season to everyone! My recipes for this month are very seasonal and don’t have to just be used for Thanksgiving but anytime throughout autumn and winter. These are some of my absolute favorite recipes during this time of year and I am so excited to share them with you all!
Butternut Squash Soup with Coconut and Ginger Marbled Butternut Squash Terrine, Cranberry Granola
First up, I did a Roasted Butternut Squash Soup with Coconut and Ginger. I also did a Terrine of Butternut that is easy to do and is exciting for your guests to discover as a garnish. This recipe goes back quite a few years to my club days where I would slow roast the squash to bring out all the deep flavors and natural sugars. This year I used our TruVection oven from Southbend and had a great result and even cooking. The TruVection never disappoints when it comes to consistancy which is so important any time you’re in the kitchen.
Truvection
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Untraditional Turkey Breast
Secondly, I did a little of an untraditional turkey breast. Most of the time, people skip out on the legs and thighs even though those are my favorite and have the most flavor. So to highlight turkey breast I stepped it up. The breast is butterflied open and rubbed with citrus and sage pesto and a slice of smoked gouda, before being rolled up and cooked. I did the cooking in two steps. Once I have the turkey breast assembled, I wrap it tightly in plastic and steam it at 180 in the Sirius unit by Market Forge till it reaches and internal temp of 150. Then I pull it and let it rest, before roasting it in a cast iron pan, basting with herb butter every few minutes in the Southbend Radiant Broiler till crisp. The result is delicious! Until next month, keep cooking!
– Chef Jason D. Hall, CMC
Sirius II Steamers
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