In the mood for a taste of Thanksgiving but don't want to make a whole turkey with all the fixings? My Cranberry Risotto with Turkey Stuffing Roulade will satisfy your craving till Turkey time rolls around. The risotto is creamy, sweet, tart, with an earthy finish. Couple it with a juicy turkey cutlet stuffed with your favorite stuffing and your Thanksgiving craving is squashed.
Cranberry Risotto
1/4 cup diced yellow onion
2 cloves garlic
1 cup Aborio Rice
1/4 cup chopped Craisins
1/4 cup shredded Parmesan
1 TBS butter
1 TBS Canola Oil
1 1/4 cup 100% Cranberry juice
2 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
1 1/2 tsp salt
1/8 tsp pepper
5-6 sprigs of Thyme
2 cloves garlic
1 cup Aborio Rice
1/4 cup chopped Craisins
1/4 cup shredded Parmesan
1 TBS butter
1 TBS Canola Oil
1 1/4 cup 100% Cranberry juice
2 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
1 1/2 tsp salt
1/8 tsp pepper
5-6 sprigs of Thyme
In a sauce pot bring the stock and cranberry juice up to a simmer. Keep simmering until you add it to the rice. I use a 2:1 mixture of vegetable/chicken stock to 100% cranberry juice. You can adjust this ratio based on how sweet and tart you want your risotto. The 2:1 ratio will make it on the sweet and tart side.
Preheat a saute' pan over medium heat. When hot add 1 TBS of oil and allow to come up to heat. When hot saute' the onions, garlic, 1 tsp of salt and pepper till the onions become translucent, about 5 minutes. Add the rice and thyme sprigs and saute until the edges of the grains become translucent, 3-5 minutes. While the rice is sauteing warm the white wine in the microwave for about 45 seconds on high. Add it to the rice and stir until the majority is absorbed. Add a couple ladles of the stock/ cranberry juice mixture to the rice and stir till absorbed. Continue to add stock and stir until rice becomes al dente, 20-25 minutes. Halfway through the cooking process add the chopped Craisins. When the rice is done remove the thyme sprigs and stir in the butter and Parmesan cheese. The final consistency of the risotto should be such that when you put it on a plate it spreads out. If your risotto is too thick add a little more liquid to thin it out. Taste and adjust seasoning as needed. Serve immediately.
Turkey Roulade
1cup of your favorite stuffing recipe
4 turkey cutlets
Salt and pepper
Preheat your oven to 350 degrees
With the palm of your hand pound out the cutlets till they are even and slightly wider. Be careful not to tear the meat. Sprinkle the inside with salt and pepper. Add 1-2 TBS of your stuffing to the cutlet. Fold in the sides and roll up the cutlet. Tie a couple strands of butcher's twine around the cutlet to secure it. In an oven-proof saute pan sear the cutlets over medium-high heat on each side till brown, 2-3 minutes. Place the pan in the oven and roast for 10 minutes. When done remove from the pan and let rest for 5 minutes before slicing in rounds and serving over top the risotto.
Preheat a saute' pan over medium heat. When hot add 1 TBS of oil and allow to come up to heat. When hot saute' the onions, garlic, 1 tsp of salt and pepper till the onions become translucent, about 5 minutes. Add the rice and thyme sprigs and saute until the edges of the grains become translucent, 3-5 minutes. While the rice is sauteing warm the white wine in the microwave for about 45 seconds on high. Add it to the rice and stir until the majority is absorbed. Add a couple ladles of the stock/ cranberry juice mixture to the rice and stir till absorbed. Continue to add stock and stir until rice becomes al dente, 20-25 minutes. Halfway through the cooking process add the chopped Craisins. When the rice is done remove the thyme sprigs and stir in the butter and Parmesan cheese. The final consistency of the risotto should be such that when you put it on a plate it spreads out. If your risotto is too thick add a little more liquid to thin it out. Taste and adjust seasoning as needed. Serve immediately.
Turkey Roulade
1cup of your favorite stuffing recipe
4 turkey cutlets
Salt and pepper
Preheat your oven to 350 degrees
With the palm of your hand pound out the cutlets till they are even and slightly wider. Be careful not to tear the meat. Sprinkle the inside with salt and pepper. Add 1-2 TBS of your stuffing to the cutlet. Fold in the sides and roll up the cutlet. Tie a couple strands of butcher's twine around the cutlet to secure it. In an oven-proof saute pan sear the cutlets over medium-high heat on each side till brown, 2-3 minutes. Place the pan in the oven and roast for 10 minutes. When done remove from the pan and let rest for 5 minutes before slicing in rounds and serving over top the risotto.
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