RISE & SHINE KAUT43 OKC
Thanksgiving does not have to be massive amounts of food with massive amounts of guests. You can still be “thankful for the bounty” in scaled down versions of two to six people. An intimate dinner, with a few dishes, and a lovely thanksgiving can be had by all… well, just the two of you.
Scotty’s Mushroom, Chicken Liver, and Goat Cheese Cornbread Dressing - Serves 6
4 cups Cornbread Stuffing Mix(I used Pepperidge Farms)
2 cups hot chicken or turkey stock, unsalted
5 ounces fresh Mushrooms sliced (crimini, baby Bellas, or oysters mushrooms)
5-6 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
1 tablespoon chopped fresh sage
1 cup fresh chicken liver
2 large eggs beaten
4 ounces Chèvre cheese or any soft goat cheese you prefer
Cook’s Line Seasoning or Kosher Salt
Portion out your cornbread dressing blend into a large mixing bowl. In a medium-size skillet begin by melting three tablespoons of butter slowly. Add the Sliced mushrooms and brown them on both sides. Add the cooked mushrooms to the cornbread dressing mix.
Next, add two more tablespoons of butter to the pan and heat until melted. Toss in the chopped onion and diced celery. Gently cook until fragrant and tender. Season with a pinch or two of Cook’s Line Seasoning or salt and cracked black pepper to taste.
With a slotted spoon remove the cooked onion and celery from the pan, leaving the butter behind, and place into the bowl with the cornbread dressing blend.
Turn the heat up a bit and Add the chicken livers to the pan. Sauté the livers in the same butter. If you find that you need to add more butter, then you’re the chef! Go for it! Again, season with a pinch for two of the seasoning. Cook the livers on both sides until medium to medium well; About 5 minutes on one side and three on the other. Remove the livers to a plate to rest and cool.
Heat your stock. Add the 2 cups of hot stock to the cornbread dressing bowl, and begin folding it all together to moisten.
Once your livers have cooled enough to handle, begin chopping them up. Add to the cornbread dressing mix and fold in, followed up with the beaten eggs. Mix evenly.Once your livers have cooled enough to handle, begin chopping them up. Add to the cornbread dressing mix and fold in, followed up with the beaten eggs. Mix evenly.
Reserve a cup or two of the mix to stuff your turkey roll. Add the rest to a buttered casserole dish and smooth out evenly. Dot the top with the chèvre cheese, snuggling it into the dressing. Add a little to the reserved dressing as well. Bake in a 375-degree oven for 30 minutes until the center is just set. Serve as “extra” along with your meal. Reserve a cup or two of the mix to stuff your turkey roll. Add the rest to a buttered casserole dish and smooth out evenly. Dot the top with the chèvre cheese, snuggling it into the dressing. Add a little to the reserved dressing as well. Bake in a 375-degree oven for 30 minutes until the center is just set. Serve as “extra” along with your meal.
Roasted Turkey Breast Stuffed With Scotty’s Cornbread Dressing - Serves 6
2 1/2 - 3 pound split boneless turkey breast, skin on (preferably)
Scotty’s Mushroom, Chicken Liver, and goat cheese Cornbread Dressing, or your favorite recipe
4 tablespoons unsalted butter, softened
1 tablespoon fresh parsley, chopped
2 teaspoons fresh thyme, stemmed (plus a stem or two extra )
1 clove fresh garlic, smashed and minced
2 teaspoons (divided) In The Kitchen With Scotty “Cook’s Line Seasoning” or Kosher Salt and Black Pepper to taste
3-4 bamboo skewers
If you cannot find a boneless split skin-on turkey breast, ask your butcher or meat department counter help to cut one for you. In a pinch, a few boneless skin-on chicken breast will work just as well. The “split” refers to one side of a whole turkey breast. If you feel like you would want an entire boneless skin on turkey breast, just double this recipe.
Lay the boneless breast out on a clean, sturdy surface, skin side down. Cover the meat with either plastic wrap or butcher paper. With a meat-mallet begin pounding the meat at the thickest point (the top of the lobe). The idea is to make the breast one even thickness and to expand the size.
Once your turkey breast is an even thickness, season the inside of the turkey breast with one teaspoon of the Cooks Line Seasoning. In the center of the breast add 1-2 cups of the unbaked cornbread dressing. Depending on how large your turkey breast ended up being. Using both hands “Burrito rolling style” tuck in the sides and roll the turkey breast over the dressing, tucking in the dressing while rolling and managing to keep what’s inside… inside. Pierce the turkey roll at the seam with the bamboo skewers, to secure the roll and ensure it stays rolled and round while roasting. Place the turkey into a shallow roasting dish or large ovenproof skillet.
Preheat your oven to 400 degrees. In a small mixing bowl add the butter, one teaspoon Cook’s Line Seasoning (or salt and pepper), the fresh thyme, chopped parsley, and minced garlic. Mix into a smooth compound butter. Rub the top and sides of the rolled turkey breast, as well as under the skin (without removing the skin). Stem more fresh thyme and sprinkle on top of the turkey.
Place the turkey into the center of your hot oven and roast 30-35 minutes or until the center of the cornbread dressing is 165 degrees. Remove from the oven and let the turkey rest covered at least 20 minutes before slicing. Keep covered until ready to serve ensuring it stays warm.
Candied Yams & Persimmons with Fresh Cranberries and Broiled Meringue - Serves 6
3 pounds baby yams, peeled (may use 2-3” long cut sweet potatoes)
2-3 large Fuyu persimmons, Stems removed cut into large quarters
2 cups fresh cranberries
1 cup packed dark brown sugar
1 tablespoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” or 2 teaspoons ground cinnamon
1 teaspoon kosher salt
4 tablespoons butter
4 large egg whites room temp
1/2 cup + 2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
Not all yams are made alike. Keep the same sized yams uncut and cut up the larger yams into chunks. If using Sweet Potatoes, cut into wedges 2-3” long with as close to the same thickness as all the rest; this will ensure uniform cooking.
Place the yams into am oven proof baking or casserole dish. Stem the persimmons and cut into quarters. Place them around the dish with the yams. Add the whole fresh cranberries and scatter about on top of the yams and persimmons.
In a small bowl combine the brown sugar, salt, and More Than Pumpkin Pie Spice or ground cinnamon. Mix to combine. Layer the mixture on top of the yams, persimmons, and cranberries evenly. Dot the entire top of the dish with butter.
Place the yams in a 375-degree oven for 45 minutes. Every 15 minutes toss the mixture around with a spoon to make sure everything is coated in the brown sugar sauce. Toss and roast until the yams are fork tender.
While the yams are roasting begin making your meringue: In a stand mixer or with a hand mixer, begin to slowly beat the egg whites in a squeaky clean bowl along with two tablespoons of sugar. Once the egg whites start to build in volume and froth, begin mixing on high to incorporate air into your meringue. Slowly sprinkle in the 1/2 cup of sugar. Sprinkle in a little at a time, let it dissolve in, then add a bit more until all of the sugar has been added.
Halfway through adding the sugar, go ahead and add in the lemon juice. Continue adding in the sugar and whipping the whites until you have a glossy, marshmallow looking meringue at stiff peaks.
Remove the yams once tender. Keep warm until ready to serve. When ready, add the meringue to the yams and place under your oven broiler to caramelize the top. Keep an eye on it… this process goes quickly!
THREE LAYER ITALIAN CREAM CAKE
8 ounces salted butter (I’m not afraid of salted butter in desserts)
2 cups cake flour
1 teaspoon baking soda
2 cups granulated sugar
5 large eggs, separated (you will be using the egg yolks and the egg whites separately)
1 cup whole buttermilk
1 teaspoon vanilla extract
2 teaspoons pure almond extract
1/2 cup chopped pecans
1 cup unsweetened shredded coconut
Cream Cheese Icing:
2- 8-ounce packages cream cheese, softened
4 tablespoons salted butter
4 cups confectioners sugar
1 teaspoon vanilla extract
Toasted chopped pecans and coconut to garnish about 1 cup each
Butter and line the bottom of three 9” round cake pans with parchment paper. Preheat your oven to 350 degrees.
Cream the butter and sugar until fluffy and pale. One at a time add the separated egg yolks and mix in well. Add the vanilla and almond extracts.
In a separate bowl, mix the flour and baking soda. Slowly add the flour mixture to the butter and sugar mixture, alternating with the buttermilk, until everything is mixed in thoroughly. Mix in the chopped pecans and shredded coconut. Scrape down the bowl.
In a clean bowl with a wire whisk or on your electric mixer, whip egg whites to soft peaks. Gently fold into the cake batter, starting with one good spoon full and mixing in to loosen up the batter…. then gently fold in the remaining egg whites.
Divide the batter equally between your three prepared cake pans. Place the pans in the oven and bake 20-25 minutes. Bake until your best cake tester draws out clean, and you have a beautiful spring in the center of the cakes. Remove from the oven and cool in the pans for 10 minutes. Run a knife around the sides of the pans and turn out onto a wire cake rack to cool completely. Now would be a good time to toast your pecans and coconut for the garnish. Remove and then let cool once toasted.
For the icing, it’s simple: Mix the softened cream cheese and butter until smooth. Slowly mix in the confectioner’s sugar, and add vanilla. Scape down the bowl, bottom, and sides, then mix again. Boom. Done.
Ice each layer, following up with the sides. Don’t worry much about the sides being iced too perfectly because you are going to take the cooled toasted pecan and coconut mixture and press handfuls up against the outside of your cake… all the way around making a nice pecan/coconut collar. Slice and eat when ready!