filed in Foodstuff, Holiday Cheer
How Not To Be Anxious For the Holidays, Part I
My holiday anxiety has started to kick in. And by anxiety, I mean, the fear of getting stuck ALONE on one of those iconic family-type days, where to be without company is to feel like a loser. I’m relieved that Thanksgiving is handled, now that my dear friend Miguel is driving down from San Francisco for the long weekend. I’ve decided to make a cozy dinner for six and try something new, by preparing a turkey breast, rather than fussing with a whole bird. No carving and no carcass is a real incentive. I have turned to my guide, the always-dependable Ina Garten, aka Barefoot Contessa, because during the holiday season, it’s especially important to have people you can count on. Here’s her recipe for Roasted Turkey Roulade, which will be making an appearance at my table:
Roasted Turkey Roulade (Serves 6 or 7)
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
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Usually, I wish I had a bigger family with more members from the younger generation to liven things up during the holidays. But sometimes I have to count my blessings for the absence of young couples with children because that goes a long way to helping me feel comfortable and “normal”!
This Christmas will be the first one I spend alone. All my relatives will be 7000km away. I’ve already spent a few New Year’s nights alone, so how hard could it be.
Wish me luck….
I’m not brave enough, or is it confident enough to spend Christmas alone (even though Chanukah is my holiday). I often go to an afternoon movie with friends and have dinner at the house afterwards.