While turkey is considered a significant part of the Thanksgiving meal, it enjoys equal attention in the Christmas fare too. If there’s no turkey on the dinner table for Christmas, there’s definitely something amiss. Did you know how the tradition of eating turkey on Christmas day began?
It is believed that goose, boar’s head, and peacocks were eaten as part of the lavish feast for the longest time. It was only when the British were introduced to turkey in the 17th Century that they decided to reserve their chickens for eggs and cows for milk. Turkey proved to be a delicious substitute and was quite sufficient to satiate the entire family. It is said that it was King Henry VIII who began the tradition of eating turkey during Christmas, and it has been followed ever since then.
Chef Sandeep Kalra - Director of Culinary at Pullman, New Delhi, Aerocity - shares the recipe for a delicious turkey roulade with sage and onion stuffing that is perfect for your festive feast.
Ingredients:
• 200 gm turkey breast
• 1 tsp sage
• 60 gm sautéed chopped onion
• 2 chopped chicken sausage
• 30 gm fresh breadcrumbs
• 20 gm butter
For the sauce:
• 150 ml chicken or turkey stock
• 20 gm butter
• 20 gm refined flour
• 150 ml dry white wine
• 150 gm roughly chopped onion, garlic, carrot, and celery
For the accompaniments:
• 40 gm broccoli
• 40 gm carrots
• 40 gm zucchini
• 90 gm potato wedges
• 40 gm cherry tomato
• Seasoning, to taste
Method:
• Take the turkey breast and flatten it with a mallet or rolling pin.
• Season with salt and pepper.
• In a bowl, mix fresh breadcrumbs, sage, sausage, onion, and seasoning.
• Place flattened turkey on cling film or aluminium foil, and stuff with sage mix roll tightly, covering all sides with scallops.
• Place the roll in the fridge for 40 to 60 mins to hold its shape.
• For healthy cooking, it can be steamed in a steamer for 17 to 20 mins.
• For baking, preheat the oven at 180°C, roast the roulade on a bed of roughly cut vegetables for 17 to 20 mins.
• In a pan, heat fat and add cut vegetables.
• Toss with seasoning and glaze with maple syrup.
• In another pan, add fat and refined flour and mix well for a while and add white wine.
• Cook for 2 mins. Then, add stock and juice from the cooking tray.
• Cook for 6 to 7 mins and your sauce is ready.
• Serve succulent turkey roulade with the jus, fried potato wedges and maple- glazed tossed vegetables.
