October in California feels like summer. I miss the colors, the crisp chilled mornings and the smells of Autumn that I grew up having in North Carolina. So, I cooked up my own little season in a pot.
When the whole main course depends on one pot, it better work, right? I got an invitation to test out one of the Martha Stewart Enameled Cast Iron Pots and the reason you're reading about it is because I was impressed with it.
[the recipe starts with flattening a skinless, boneless Turkey breasts, spreading out dressing and veggies and rolling up to tie]
One of the keys to a great tasting braise is the browning of the main ingredient, meat or meatless. I thought about browning the turkey roll in a different skillet first, in case this enameled pot didn't handle that well. I'm glad I didn't mess up another dish for that, because the 8 quart cast iron beauty worked up a wonderful caramelized fond and only needed Medium heat to create it.
[look at the browning on that turkey, looks tasty already, huh?]
Recipe: Stuffed Turkey Roll-Up
1 Boneless, skinless Turkey Breast (about 2 1/2 pounds)
1 Onion, chopped
1/2 pound Bulk Sausage
1/4 cup Dried Cranberries
1/2 cup Mushrooms, chopped
2 cups Dried Bread cubes or 1 pkg. Stuffing cubes
32 oz. warm Chicken Stock (divided)
Zest of 1 orange (save the orange) 2 Carrots
1 bunch Fresh Thyme
1 cup fresh/frozen cranberries
1 orange sliced (use the one you zested)
1) In a skillet, heat a drizzle of olive oil and cook onions with a pinch of salt until tender, then add sausage meat (breaking up with a fork as it cooks.) Continue to cook until no pink is showing (about 8-10 minutes.)
2) Add mushrooms and dried cranberries, stir in for only about a minute. Remove from heat and reserve.
3) In a bowl, add bread cubes plus 1 cup (8ozs) of stock, orange zest, pinch of salt & pepper and egg. Stir together and allow them to soak for 5 minutes, then add the sausage/onion mixture and stir together well.
4) Place the Turkey breast on your chopping board, slice through the length, but not all the way through. Unfold it, like a book, making one larger piece. Cover with plastic wrap and use a meat mallet to flatten to an even thickness. (about 1/2 inch.)
5) Spread the dressing over the turkey breast, leaving the edges clear.
6) Using a peeler, slice ribbons of the carrots and zucchini over the dressing, sprinkle with thyme leaves, salt, pepper.
7) Roll up the turkey, starting with the widest side, and tie at even intervals with cooking twine.
8) Heat the Martha Stewart Enameled Cast Iron Pot (or large deep pot) on Med/High heat, adding a heavy drizzle of oil. Carefully place the stuffed Turkey Roll into the pot and allow it to brown on all sides.
9) Move the browned Turkey Roll to the side and "deglaze" the pot, working up all the flavor that comes from the browned parts, with 1 cup of the stock (*optionally you can use white wine) poured in and stirred.
10) Add to the pot, the fresh cranberries and orange slices, then the rest of the stock. Bring to a simmer, then cover the pot and place in a preheated 375F for 20 minutes. Uncover and continue cooking for about 1 hour (or until internal temperature reaches 165F), basting with the liquid every now and then. Remove the Turkey Roll to a platter and allow to sit, resting, for about 10 minutes. Slice and serve warm, or chilled.
** For gravy or au jus: In the same pot, add the strained liquid back to the pot and cook on high until liquid is reduced by half. Remove from the heat, whisk in 2 tablespoons of cold butter. Serve with Turkey Roll slices.
Create your own Season In A Pot~