holiday DINNE DI NNER R FOR FOR TWO
Brie & Craisin Stuffing
INGREDIENTS
½ a loaf of sliced white bread, diced
¼ cup of craisins
4 oz of sliced brie
¼ cup celery, diced small
¼ cup yellow onion, diced small
1 tsp of fresh rosemary, chopped
1 cup of butternut squash, diced small
PREPARATION
Blanch butternut squash, then chill.
Combine all ingredients into mixing
bowl and mix thoroughly.
Stuffed Organic Turkey
Breast
INGREDIENTS
1-2-lb turkey breast
PREPARATION
Butterfly and lightly tenderize turkey
breast. Place stuffing in the middle, then
roll turkey up with the seam sides down.
Season with salt and pepper. Bake in
the oven on a lightly oiled baking sheet
at 325 until internal temperature is 165
degrees. Let turkey rest for five minutes,
then slice 1-inch thick medallions.
Green Peppercorn Country Ham Gravy
INGREDIENTS
1 quart heavy cream
8 green peppercorns
1 small clove of garlic, finely sliced
¼ cup of diced country ham
¼ cup of organic chicken stock
¼ cup of small diced Vidalia onion
1 TBSP grapeseed oil
PREPARATION
In a small saucepot add grapeseed oil,
garlic, country ham, green peppercorns and
onion. Lightly sauté on medium heat until
lightly caramelized. Add chicken stock and
heavy cream and let reduce until sauce thick-ens.
Slowly incorporate thinly sliced garlic
clove.
Recipes by Chef Jeffrey Porter
Executive Chef/Owner 22 North and
Port City Pop-Ups
Organic Turkey Breast
with Brie & Craisin Stuffing
=
Green Peppercorn
Country Ham Gravy
=
Roasted Garlic Whipped Potatoes
=
Sautéed Asparagus
=
Pumpkin Tiramisu
Serve with baked or roasted butternut squash
and garnish with tomato rose, pickled radish,
micro basil & grapes
Chef Jeffrey Porter’s creative
twist on classic holiday staples
makes for an easy meal to recreate
that still offers familiar flavors.
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WBM december 2019