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White Wine and Cider Brined Roasted Turkey with Swiss Chard, Sausage, Apple, and Dried Plum Stuffing

White Wine and Cider Brined Roasted Turkey with Swiss Chard, Sausage, Apple, and Dried Plum Stuffing

A fruity cider and white wine steeped brine is key to this moist and flavorful turkey. Begin the brining process 2 days before roasting. Pair with California Chardonnay or Merlot.

Serves 8

Ingredients:

Brine:
8 cups (2L) water
1 cup (240ml) kosher salt
1 cup (240ml) sugar
1 small yellow onion, quartered
4 garlic cloves
3 bay leaves
1/2 tablespoon (7.5ml) black peppercorns
4 cups (1L) apple cider
1 (750-ml) bottle white wine

1 (12 to 14 pound/5 to 6kg) turkey, neck and giblets removed
1 small yellow onion, quartered
1/2 lemon, halved
1 bunch thyme
1 bunch sage
8 tablespoons (110g) unsalted butter, melted

Brine and air-dry the turkey:
Bring the water, salt, sugar, onion, garlic, bay leaves, and peppercorns to boil in a large pot, stirring to dissolve the salt and sugar. Remove from the heat, add the cider and wine, and cool to room temperature. Place the turkey, breast-side up in a large container. Pour the brine over the turkey, adding more cold water, as needed, to cover. Refrigerate the turkey for 24 hours, turning the turkey once or twice in the brine.

Remove the turkey from the brine, discard the brine, and pat the turkey dry with paper towels. Place the turkey, breast-side up, on a rack in a roasting pan and refrigerate, uncovered, at least 8 hours or overnight to allow the skin to thoroughly dry out. Remove from the refrigerator 1 hour before roasting.

Roast the turkey:
Heat the oven to 350°F (180°F).
Loosely stuff the turkey cavity with the onion, lemon, thyme, and sage. Tie the legs together with kitchen string. Roast the turkey in the oven, about 15 minutes per pound, or until the juices run clear when pierced at the thickest part of the thigh. Baste the turkey with the melted butter at first, and then the pan juices every 20 to 30 minutes. If the breast browns before the turkey is fully cooked, loosely cover with foil.

Remove the turkey from the oven and transfer to a cutting board. Loosely cover with foil and let rest 30 minutes before carving. Serve with Swiss Chard Stuffing (see below).

Swiss Chard, Sausage, Apple, and Dried Plum Stuffing:
12 ounces (340g) pitted dried California plums, about 20, halved
1/2 cup (120ml) dry white wine
1 (1-pound/450g) loaf sourdough bread, cut into 1-inch (2.5cm) pieces
1/4 cup (60g) plus 1 tablespoon (15ml) olive oil
12 ounces (340g) Italian sausage, casings removed, crumbled
2 Granny Smith apples, cored, cut into 1/2-inch (1.25cm) pieces
1 large yellow onion, chopped
8 green Swiss chard leaves, about 12 ounces (340g), ends trimmed, leaves coarsely chopped
4 tablespoons (56g) unsalted butter, softened
2 tablespoons (30ml) chopped fresh sage leaves
1 tablespoon (15ml) chopped fresh thyme
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) freshly ground black pepper
1 cup (240ml) chicken stock

Directions:

Combine the pitted dried plums and wine in a small bowl. Let stand while you prepare the stuffing.

Heat the oven to 400°F (200°C). Butter a 13 x 9-inch (33 x 23cm) baking dish.
Toss the bread with 1/4 cup (60ml) oil and spread on a rimmed baking sheet. Bake in the oven until light golden, 10 to 12 minutes. Remove and cool.

Decrease the oven temperature to 350°F (180°C). Heat the 1 tablespoon (15ml) oil in a large skillet over medium heat. Add the sausage and cook until golden brown, 6 to 8 minutes. Transfer the sausage with a slotted spoon to a large bowl. Do not discard the fat from the skillet.

To the same skillet, add the apples and onion and sauté over medium heat until the onions soften, about 5 minutes. Add the chard and cook until the leaves wilt, about 5 more minutes. Stir in the dried plums and wine, the butter, sage, thyme, salt, and pepper and cook, stirring, until the butter melts. Remove from the heat and add to the sausage, then add the bread and chicken stock; stir to thoroughly combine.

Pour the dressing into the prepared baking dish and cover with foil. Bake for 15 minutes, then remove the foil and bake until brown and crisp on top, about 30 more minutes.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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