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Recipes Forum - Bacon-Wrapped Turkey breast and Turkey leg burrito


1 turkey, 15 pounds, giblets, wings, and neck removed and discarded, skinned 1 Onion, diced 1 large carrot, diced 5 ribs celery, diced 4 cloves garlic, sliced 1 sprig rosemary 5 sprigs thyme 2 quarts chicken stock 1 1/2 cups bourbon 1 teaspoon black peppercorns 1/2 cup roasted garlic puree (See Note) 2 tablespoons lemoin juice Salt and freshly ground black pepper to taste 30 slices smoked bacon Green Chili-Almond Sauce (recipe follows) Whole Wheat Dressing (recipe follows) 4 shallots, minced 2 poblano chilies, roasted, peeled, seeded, and diced 1 carrot, finely diced 1 bunch cilantro, chopped 10 (8-inch) flour tortillas 2 eggs plus 2 tablespoons water, beaten Canola oil for sauteeing Green chili-almond sauce: 2 teaspoons canola oil 1 large onion, diced 4 cloves garlic, sliced 3 poblano chilies, seeded and diced 1 green bell pepper, seeded and diced 1 quart chicken stock 1 1/2 cups sliced almonds, toasted 1 bunch cilantro, chopped Salt and freshly ground black pepper to taste Whole wheat dressing: Butter to grease casserole, plus 1/2 cup unsalted butter, melted 4 pounds whole wheat bread, cut into large dice 6 ribs celery, shredded 1 large carrot, shredded 1 tablespoon chopped fresh sage 1 tablespoon fresh thyme leaves 1 cup braising liquid (reserved from turkey legs) Salt and freshly ground pepper to taste


1.Remove turkey leg quarters from carcass. Combine onion, carrot, celery, sliced garlic, rosemary sprig, 1 sprig of thyme, the chicken stock, bourbon, and black peppercorns in a large pot and bring to a simmer. Add leg quarters and braise until tender, about 2 hours. Remove meat from liquid and let cool. Strain liquid into a bowl and reserve. 2.Bone breasts from carcass. Cut each breast half into 5 equal portions, slicing the meat lengthwise. Remove the leaves from 2 sprigs of thyme and chop. Combine thyme with garlic puree and lemon juice in a large bowl. Add breast pieces, season with salt and pepper, and mix 3.Lay 3 slices of bacon side by side on counter, place 1 portion of breast on bacon, and roll. Repeat with remaining bacon and breast portions. Set aside. 4.Prepare Green Chili-Almond Sauce and Whole Wheat Dressing. 5.Make Burrito Filling: Remove meat from turkey from turkey legs and shred. You should have about 2 pounds of turkey. Combine with 1 cup of the reserved braising liquid, the shallots, chilies, carrots, leaves from remaining 2 thyme sprigs, and the cilantro, season with salt and pepper, and blend well. (Recipe may be done 1 day ahead to this point. Wrap bacon-rolled breasts with plastic wrap, cover burrito filling, and refrigerate until ready to continue) 6. Divide filling into 10 portions. Put 1 tortilla on workspace, add 1 portion of filling, brush edges of tortilla with egg wash, and roll tightly. Continue with remaining tortillas and filling. 7.Pour 1 tablespoon oil in the bottom of each of 2 large skillets, and heat both over medium heat until hot. Saute burritos in 1 skillet over medium-low heat until brown, 12 to 15 minutes, turning frequently, and adding more oil if needed. Remove and blot on paper towels. Saute turkey breasts in other skillet over medium-low heat until bacon is crisp and tukey is cooked through, 12 to 15 minutes, turning frequently. Remove and let stand. 8.Spoon Green Chili-Almond sauce on 10 warm plates. Cut each turkey breast roll into 3 equal portions, and place at the front of plate. Spoon a portion of Whole Wheat Dressing just behind breast. Trim ends from each burrito, then cut into 2 pieces on the bias sushi style. Place behind dressing and serve. Note: Roasted garlic puree is sold in some markets and specialty food stores. It is easy to make. Cut a head of garlic in half crosswise, place on a square with aluminum foil, and drizzle with olive oil. Wrap tightly and bake in a 375 degreesF oven until soft, about 40 minutes. When it's cool enough to handle, squeeze pulp from cloves and puree in a blender or food processor. Green chili-almond sauce: Heat oil in a medium saucepan over medium heat. Add onion, garlic, chilies, and bell pepper, partially cover, and sweat until soft. Add stock, bring to a boil over high heat and let cool. When cool, transfer to a food processor or electric blender and puree, adding almonds and cilantro, until smooth. Season with salt and pepper, and serve warm. (Sauce may be made 2 days ahead and refrigerated) Whole Wheat Dressing: 1.Preheat oven to 350 degreesF. Butter a large ovenproof casserole. 2.Combine bread, celery, carrot, sage, and thyme in a large bowl, and toss to blend. Dribble on the 1/2 cup melted butter,toss to blend, then add braising liquid, salt, and pepper and toss lightly just to blend. Put stuffing into greased casserole and bake until top is golden brown and crusty, 35 to 40 minutes. Remove from oven and keep warm.

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