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Ultimate Holiday Recipes Executive Chef Franck Steigerwald of The Ritz-Carlton, Buckhead, offers a French gourmet interpretation of the traditional Holiday Turkey dinner! Slow Roasted Turkey with Morels, Leg Galette, Butternut Squash Mousseline and Cream Sauce Ingredients:

10 oz. heavy cream

15/20 lb. fresh turkey

1 bunch chive

1 10 oz. breast of chicken

1 bunch of parsley

2 carrots

1 bunch of sage

1 celeriac

White Truffle oil

12 onions

¼ cup of cognac

1 bunch of thyme 3 bay leaves 3 celery sticks 1 cup of dry morels

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1 butternut squash 2 cups of cream Cinnamon powder

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Turkey • Take the breast off the bone, slice in an angle about ½-inch thick, use most of the center cut slices and lay them flat in a roasting pan, season with salt and pepper, and place sage leaves on the meat. Place the rest of the turkey in a stock pot with 1 carrot, 1 onion, 1 celery stick and ½ the celeriac, cover with water and add the thyme and 3 bay leaves. Cook for 2½ hours then remove the meat from the leg, shred it and reserve. Reduce the stock to a glace and add ½ of the glace to the leg meat and the chopped parsley. • Dice the chicken breast, place in a robot coupe with the cream and cognac, and process until it becomes a smooth mousse. Refrigerate. • Cut the rest of the carrot, onion, celery and celeriac into a fine brunoise,

Profile for Southern Seasons Magazine

Southern Seasons Magazine Holiday 2012 - Cover 1  

First cover of Southern Seasons Magazine Holiday/Winter 2012-13 issue on newsstands December 2012.

Southern Seasons Magazine Holiday 2012 - Cover 1  

First cover of Southern Seasons Magazine Holiday/Winter 2012-13 issue on newsstands December 2012.