| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Kerr |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Swiss chard |
| 3 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Jellied cranberry sauce |
| 6 |
md |
Deep orange sweet potatoes |
| 1 |
ts |
Light oil with a dash of toasted sesame |
|
|
; oil |
| 10 |
lb |
Turkey with wings and liver removed; neck, gizzard and |
|
|
; heat reserved |
| 2 |
c |
Unsweetened apple juice |
| 2 |
c |
Unsweetened orange juice |
| 1 |
tb |
All purpose flour |
| 1 |
|
Onion; peeled and stuck |
|
|
; with 6 whole cloves |
| 1 |
|
Orange; slashed with a |
|
|
; small knife several |
|
|
; times |
| 1/2 |
c |
Fresh thyme leaves |
| 1/2 |
c |
Fresh sage leaves |
| 1/2 |
c |
Water |
| 2 |
tb |
Arrowroot mixed with 2tbsp water |
INSTRUCTIONS
SWISS CHARD AND SWEET POTATO
TURKEY
Cut the red stems off the chard leaves. Finely chop the stems, mix them in
a small bowl with the vinegar and marinate for 2 hours. Reserve the leaves
separately.
To make a turkey stock for the gravy: Heat the oil in a large skillet on
low heat and fry the chopped onion until soft - about 10 minutes. Add the
turkey wings, neck, gizzard and heart and the apple and orange juice, bring
to a boil, reduce the heat and simmer, uncovered for 1 hour. This should
yield 2 cups stock. Strain and set aside.
Pre heat the oven to 165C. Rinse the turkey and its cavity thoroughly. Dust
the top of the bird with flour. Stuff the cavity with the clove studded
onion, orange and fresh herbs. Tuck the drumsticks back into the metal clip
(often provided with the bird), or tie the legs with string. Put on a rack
in a roasting pan, add the water, and roast for 2 1/2 hours, or until the
internal temperature of the thigh is 77C. Check every half hour, and if the
pan is dry, add another 1/2 cup of water. Remove from the oven and let
stand about 20 minutes before carving.
After the turkey has been cooking for 1 1/2 hours, place the sweet potatoes
in the oven with the turkey and bake for 40 minutes. Remove and peel off
the skin. Mash them in a small bowl and keep warm until ready to serve, or
simply cut in half.
Pour the chopped chard stalks and vinegar marinade into a small pan. Over
low heat, stir in the cranberry jelly until completely incorporated and
just heat through - about 5 minutes. Don't cook the jelly until it becomes
syrupy. Remove from the heat and transfer to a small serving bowl.
To complete the gravy: Put the roasting tin full of turkey cooking juices
on a stovetop burner on medium heat. Pour in the turkey/apple/orange stock,
scraping the pan until you have stirred in all the flavour filled pan
residue. Strain in a fat separator cup, allowing the fat to rise to the top
~ about 5 minutes.
Pour the separated turkey juice from the strainer cup into a medium
saucepan, making sure not to include any of the separated fat, and heat
through to the boil. Remove from the heat, stir in the arrowroot slurry,
return to the heat and stir thickened over low heat - about 30 seconds.
Remove from the heat and set aside.
Place the reserved chard leaves in a steamer, cover, and cook for 4
minutes. Remove from the heat and set aside.
To serve: Carve the turkey into thin slices, put 3 on each dinner plate and
ladle with the gravy. Spoon a mound of sweet potatoes and chard on the side
and garnish with the Swiss chard relish.
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