Thanksgiving Day Croustades

Terry John Zila is the creator of JohnJeanJuan Cakes. He stopped by to make Thanksgiving Day Croustades. It’s a sage croustade with mashed potatoes, turkey, gravy, stuffing and cranberry sauce in a single bite.

Roasted Garlic and Parsnip Mashed Potatoes
Serves 4
Special equipment: Hand-held mixer, Potato Ricer

2 pounds Yukon Gold potatoes, unpeeled and cut into 2-inch dice
1 pound parsnips, peeled and cut into 1-inch dice
2 tablespoons kosher salt (for the potato boiling water)
3 bulbs roasted garlic, mashed
6 tablespoons unsalted butter, cut into pieces
? cup buttermilk
½ cup heavy cream
Kosher salt and freshly ground pepper to taste

1. In a large pot, add the potatoes and the parsnips and 2 tablespoons salt. Add enough water to cover the potatoes and bring to a boil. Cook until a fork easily pierces the potatoes. This will take about 20 to 30 minutes. Start checking for doneness at 20 minutes.
2. IMPORTANT! Drain the potatoes and parsnips, reserving 1 cup of the potato water. Set the potato water aside.
3. Rice the potatoes and parsnips with a potato ricer and then return the potatoes to the pot.
4. Add the roasted garlic. With a hand-held electric mixer, mash the potatoes until almost smooth. Add the butter, buttermilk and cream. Salt and pepper to taste and continue mixing at low speed until the potatoes are creamy. Add potato cooking liquid as needed to bring the mashed potatoes to the desired consistency.
5. Add additional salt and pepper to taste.

Classic Sage Stuffing
Makes 8 cups

1 ½ cups chopped celery
1 cup chopped white onion
½ cup unsalted butter
1 ½ tablespoons fresh sage
Kosher salt and freshly ground black pepper
12 cups dry bread cubes
1 ½ cup low sodium chicken stock
3 tablespoon unsalted butter

1. Preheat oven to 350°F. In a large skillet, melt the butter and sauté the celery and
onion until tender but not browned. Add the fresh sage and salt and pepper to taste.
2. Butter a 2 quart baking dish. Set aside.
3. Place the bread cube in a large bowl and add the onion mixture and toss to mix.
Slowly drizzle the chicken stock over the bread cubes, tossing occasionally to
moisten the bread cubes evenly.
4. Place stuffing in buttered baking dish and bake, covered, for 30 to40 minutes or until
heated through. When the stuffing had reached and internal temperature of 160°F,
remove from oven and uncover, then return stuffing to the oven to crisp the top,
if desired.

Roast Turkey Breast with Perfect Poultry Gravy
Serves 6
Special equipment: Roasting pan
: Roasting rack
: Turkey baster

For the turkey breast:
1 whole 4 ½ to 5 pound, bone-in, turkey breast
¼ cup lemon juice
½ cup olive oil
3 tablespoons minced fresh sage
1 ½ tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper

For the gravy:
2 tablespoon all-purpose flour
1 ½ cups low sodium chicken stock

1. Preheat the oven to 375°F. Rinse the turkey breast well and pat dry with paper towels.
Place a roasting rack in a roasting pan and set the turkey breast on the rack.
2. In a large mixing cup, combine the lemon juice, olive oil, sage and thyme. At the top
of the breast, slide your fingers back and forth underneath the skin to separate it from
the entire breast to create a pocket. Be careful not to tear the skin.
3. Pour half the mixture inside the pocket and pour the rest over the turkey. Season with
salt and pepper and place the breast on the roasting rack skin side up.
4. Roast the turkey breast, basting every 30 minutes, until the juices run clear and
an instant-read thermometer inserted into thickest part of the breast reads 165°F,
about 1 ¼ to 1 ½ hours. Remove the turkey breast from the rack and allow the
cooked turkey breast to rest while making the gravy.

To make the gravy:

1. In a jar with a tight-fitting lid, mix the flour and ¾ cup of the chicken stock.
Shake to completely dissolve the flour in the stock.
2. Place the roasting pan with the juices on the stove over medium heat. Scrape and
brown bits up from the bottom of the roasting and with a wooden spoon and
bring to a simmer. Shake the flour/stock mixture again. Using a whisk, slowly
add the flour mixture to the pan drippings, whisking constantly until the gravy
is smooth and thickened. Add additional stock if needed to adjust the thickness
of the gravy.

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