Program Director Chef Larry Liptak prepared stuffed turkey breast with Andouille mushroom cornbread stuffing and roasted autumn vegetables. Chef Jeanne Mancuso and her advanced pastry class went to work on a sweet and spicy Thanksgiving dessert, apple spice pound cake with Italian caramel buttercream.
“There is something magical about apples for the holidays,” says Mancuso. “It has the power to bring people together. It welcomes guests into your home with its nutty, sweet scent and deeply satisfies with silky layers of tender apple. Its rustic appearance and flaws are forgiven after one bite. And it has a habit of disappearing quickly, much like the holiday season itself. But for that reason, I desire even more to wallow in it.”
Stuffed Turkey Breast with Andouille Mushroom Cornbread Stuffing and Roasted Autumn Vegetables
What You’ll Need
- Medium bowl
- Large bowl
- 8”x8” baking pan
- Chef knife
- Plastic wrap
- Roasting pan or cookie sheet
- Sheet pan
- Multiple small bowls (for roasted autumn vegetables)
- 1 1/2 cups Finely ground yellow cornmeal
- 1 cup Unbleached all-purpose flour
- 1/3 cup Granulated sugar
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 2 Large eggs, beaten
- 1 cup Sour cream
- 4 oz. Unsalted butter, melted
Preheat the oven to 350° F. In a medium bowl, combine together all the dry ingredients (cornmeal, flour, sugar, baking soda, and salt). Mix the eggs and sour cream into the dry ingredients until it is combined. Fold in the melted butter slowly until it is well incorporated.
Grease an 8” x 8” baking pan. Pour the mixture into the baking pan and spread it evenly. Bake for 25 to 30 minutes until the top is starting to brown and a toothpick when inserted comes out clean.
Recipe: Andouille & Mushroom Cornbread Stuffing
- 1 recipe of cornbread (see above)
- 1 lb. Andouille Sausage, small dice
- 4 oz. Mushrooms, sliced
- 2 Tbs. Unsalted butter
- 3/4 cup Onion, small dice
- 1/2 tsp. Thyme, dried
- 1/4 tsp. Sage, dried
- 1 cup (or as needed) Chicken Broth
- Salt, to taste
- Ground black pepper, to taste
Crumble the cornbread in a bowl. In a skillet, add the butter over medium heat. Add the Andouille and cook until evenly brown. Remove from skillet and add to the cornbread.
Add the onions and mushrooms to the skillet, cook until onions are transparent. Add the thyme and sage and cook for 1 minute. Add mixture to the cornbread. Mix the ingredients, adding the chicken broth to moisten the mixture. Adjust the seasoning.
Recipe: Stuffed Turkey Breast
- 1 3-lb. Turkey breast, boneless and skinless
- 1 Egg white
- Cornbread stuffing (see above)
- 1 stalk Celery, diced
- 1/2 Onion, diced
- 1 Carrot, diced
- 2 oz. Butter, melted
Place turkey breast bone side down. Make an insertion with a chef knife along the length of the breast about 3/4 of the way through the muscle. Open the muscle up so that it lays flat. Cover with a piece of plastic wrap and lightly flattened with a mallet until the entire muscle is the same thickness. Season the muscle with salt and pepper.
Spread the stuffing evenly over 3/4 of the muscle. Brush the muscle without the stuffing with the egg white. Start to roll the muscle from where the stuffing meets the edge of the breast towards the area not covered by the stuffing. Tie the entire length of the muscle with twine to secure it while roasting.
In a roasting pan or cookie sheet, add melted butter, onion, celery and carrot. Place turkey on top of vegetables and roast at 350°F until the internal temperature reaches 365°F. Remove from oven and let rest for 10 to 15 minutes before slicing.
Recipe: Roasted Autumn Vegetables with Thyme
- 3 Sweet potatoes, large dice
- 1 lb. Red bliss potato, large dice
- 3 Beets, medium, large dice
- 1 Red onion, large dice
- 4 Turnips, large dice
- 2 Carrots, large dice
- Olive oil
- Ground black pepper
- Thyme, fresh, leaves only
Preheat oven to 350°F. Do not cut or peel beets until after they are cooked. Wash and season beets with oil, salt and pepper. Place on a sheet pan and roast in the oven until done. Remove and let cool.
Remove skin from beets and cut into large dice. This method keeps the beets from losing color during the roasting process.
Keep each vegetable in separate bowls, season with olive oil, salt, and pepper. Place sweet potato and carrot on a sheet pan and roast in the oven. Stir occasionally, so vegetables can brown evenly. After 10 minutes, add potato and turnips on the sheet pan and roast in the oven. Stir occasionally. After 10 minutes, add onions and roast for 5 more minutes.
Check doneness of all vegetables. Vegetables should be cooked but still firm and lightly brown. Toss all vegetables together with thyme leaves and return to oven for 2 minutes. Adjust seasoning.
Apple Spice Pound Cake with Italian Caramel Buttercream
What You’ll Need
- Mixing bowl
- Electric mixer with paddle and whisk attachments
- Rubber spatula
- 3” X 8” baking pans
- Apple peeler
- Candy thermometer
- Large saucepan
- Medium saucepan
- Wooden skewer sticks
- Large bowl
- Baking sheet
- Parchment paper or silicone baking mat
- 3 sticks unsalted butter, softened
- 8 oz. cream cheese
- 3 cups sugar
- 6 eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour, sifted
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 medium apples, peeled and chopped
Preheat oven to 350°F. Prepare baking pans and set aside.
Sift flour, cinnamon, cloves, allspice and salt together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, place butter and cream cheese and mix on medium-high. Add the sugar and mix together until light and fluffy.
Set the mixer on medium-low, then gradually add in the eggs and vanilla extract.
Turn the mixer off once combined and scrape the sides and bottom of the bowl with a rubber spatula.
Add your flour mixture at this time. Stir in the chopped apples to combine.
Pour batter into prepared baking pans and bake until done, about 22 minutes for 3” X 8” pans.
Recipe: Italian Caramel Buttercream
- 2 cups Sugar
- 1/2 tsp. Salt
- 10 Egg whites
- 1 tsp. Vanilla
- Squirt lemon juice
- 1 lb. 8 oz. Unsalted butter, room temperature
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, vanilla and salt.
In a heavy bottomed and large saucepan, combine the sugar, 1/2 cup water and the squirt of lemon juice. Stir over low heat until the sugar has completely melted. Stop stirring and raise the heat to medium-high. Cook the sugar until it turns a medium deep amber. Have 1/2 cup room temperature water on standby.
Once the sugar has turned the appropriate amber, take the caramel from the heat and carefully add the 1/2 cup of reserve water. The mixture will spatter and bubble vigorously so be very careful in doing this. The mixture will settle down quickly. Once the caramel has stopped erupting, attach a candy thermometer to the side of the pan and stir over low heat to ensure any hardened bits of caramel melt. Heat the mixture until the temperature reaches 234°-240°F.
Turn the mixer on high and whisk the egg whites until they become foamy. Carefully pour the caramel syrup down the side of the bowl and into the whisking egg whites until all the caramel syrup is added. Whisk until stiff peaks form and the bowl is cool to the touch.
Add the butter, a few tablespoons at a time, with the mixer running on medium speed. Allow each addition to incorporate until adding more. The meringue will deflate at first and start to look more like liquid. This is normal. It will often then start to look broken or curdled. This is also normal. At this point, add a few more tablespoons of butter and mix on high until the buttercream thickens and smooths out.
Recipe: Caramel Apple
- 4 cups Sugar
- 1 can Evaporated milk
- 1 can Condensed milk
- 1 cup Unsalted butter
- 1 tsp. Vanilla
- 2 cups Corn syrup
Wash the apples under hot water to get off any wax coating, then dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores. Set aside.
Prepare an ice water bath by filling a bowl halfway with ice and water.
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes.
Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to one day in advance.