It was a great Thanksgiving Day at our house. Erin along with good friends Bill, Darlene, Eric and Timmy came over for some turkey and football. I tried for days to find an ingredient that is used to make a Ballontine. You may remember I made these with a boneless leg/thigh from a chicken. It was stuffed and rolled with an item called, Caul Fat. My plan was to butterfly turkey breasts, stuff them with a mushroom and sausage stuffing and serve Medallions of Turkey Breast Ballontine. Seems the only way to purchase caul fat is in 10 pound bunches. At $55 for 10 lbs, I changed the menu.
I butterflied the whole turkey and placed stuffing under the skin and then smoked it. I can't take credit for the idea, that came from Bon Appetit magazine, however, it came out really good. I had to laugh at the look of my turkey. It looked like I found it after it had been run over on Bellflower Blvd. Without the tire tracks!
Erin made great sides and four delicious pies. Without a doubt one of the best Pecan Pies ever made and two Pumpkin Chiffon pies.
I guess the great thing about all of this is I never, ever would have attempted something like this before Le Cordon Bleu. I have my lovely wife Chris to thank for allowing me to pursue this cockeyed passion and my chefs for giving me some skills.
I hope your Thanksgiving day was one spent with family and friends as well.