Eatdrink #68 November/December 2017 "The Holiday Issue"

The Holiday Issue
more I realize that food is food, no matter where
you go. It’s steamed, fried, baked, and roasted
and sometimes there are ingredients you aren’t
familiar with. The bottom line is that people in
every culture are simply looking for the best food
they can make to share with friends and family.
That thread runs through every cookbook I’ve
read and every recipe I’ve tried. It was brought
home to me particularly with Cooking with the
Wolfman. When I opened its pages I had been
unsure of what I would find. What I did find was
the work of two people who have shared their
peoples’ cultural past in order to preserve it for
the future.
100% Local — from Our Farmers to Your Table
Hormone & Drug-Free
Ontario Beef, Pork, Bison, Lamb & Chicken
THE VILLAGE
MEAT SHOP
LOCAL - NATURAL - QUALITY
Now Accepting
Special Orders
for the Holidays!
TRACY TURLIN is a freelance writer and dog groomer in
London. Reach her at tracyturlin@gmail.com
Recipes are from the book Cooking with the Wolfman:
Indigenous Fusion, by Chef David Wolfman and Marlene
Finn, © 2017. Published by Douglas & McIntyre. Reprinted
with permission of the publisher.
Chestnut and Prune
Turkey Roulade
with Saskatoon Berry Compote
WE ARE YOUR LONDON OUTLET FOR
• Metzger Meat Products • Lena’s Lamb
• Blanbrook Bison Farm • Little Sisters Chicken
• Glengyle Farm Organics
Western Fair Farmers’ & Artisans’ Market: Saturdays, 8am–3pm
226-376-6328 • www.thevillagemeatshop.ca
Makes 8 servings
Do you want stuffed turkey without the hassle of roasting
a whole bird and having to deal with trussing it, stuffing it,
carving it and then deboning it for leftovers? Then turkey
roulade will do the job. For the roulade (so named because
it’s shaped like a roll), you start with a turkey breast that
you slice open and pound flat for stuffing and then you roll
it up and roast it. Once it’s done, you serve it in slices. Each
serving includes both turkey and stuffing. Brilliant.
Indigenous chestnut trees and wild plum bushes used
to be plentiful across the United States but they aren’t
anymore; still you can buy the ingredients for this stuffing
recipe using the newer varieties of chestnuts and prunes
commonly found in stores today. Here turkey is teamed up
with a berry compote.
If you want to break this recipe into two stages, prepare
the stuffing and compote a day ahead. They can be
refrigerated overnight.
STUFFING
12 cups large-diced sandwich bread (2.8 L;
approximately 15 slices)
¼ cup (60 mL) medium-diced dried prunes
¼ cup (60 mL) pure olive oil
½ lb (225 g) pork sausage (or diced breakfast
sausage), casings removed
2 Tbsp (30 mL) butter
¾ cup (180 mL) small-diced celery
¾ cup (180 mL) small-diced onion
½ tsp (2.5 mL) kosher salt (or sea salt), plus more
as needed
½ tsp (2.5 mL) ground black pepper, plus more
as needed
2 cups (475 mL) White Stock (see recipe, page 39)
or store-bought unsalted chicken stock
⅓ cup (80 mL) finely chopped roasted chestnuts
TURKEY
1 whole boneless turkey breast (2½ lb/1 kg), with
skin on
1 tsp (5 mL) dried marjoram
½ tsp (2.5 mL) kosher salt (or sea salt)
¼ tsp (1 mL) ground black pepper
1 To make the stuffing, spread the bread over a baking
sheet and leave in the open air overnight so that they
dry out thoroughly, or dry them in a 250°F (120°C) oven
for 15 minutes. Set aside.
2 Place prunes in a cup or small bowl and cover with
water. Heat in the microwave on high for one minute.
Let the prunes soak in the warm water for five minutes;
drain.
3 Heat oil in a large saucepan over medium heat.
Cook sausage meat, uncovered, breaking it up with a
spoon, until it loses its pink colour (about three to five
minutes). Drain off excess oil and reserve.