Cooking turkey parts instead of the entire bird serves a few purposes. It not only cuts way back on the cooking time but it allows you to cook more of your favorite pieces. For dark meat lovers, roasted turkey thighs are the perfect option as the meat is succulent and flavorful without losing its moistness during the roasting time.
As soon as I spot persimmons in the grocery store I can’t resist them. Persimmons are in season between November and February. They are mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes.
In acknowledgement to the USA Thanksgiving today (November 25th), I’m stuffing some turkey thighs with an interesting dressing containing persimmons & fresh sage. I know most people have their own traditional, ‘go-to‘ stuffing recipes, but I’m hoping at least a few will venture from the norm and try a little persimmon in your stuffing. I can assure you, its worth it.
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Turkey Thighs w/ Persimmon Sage Stuffing
Votes: 1
Rating: 5
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Ingredients
Stuffing
- 454 gm bread, cubed
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 2 shallots, minced, optional
- 2 celery stalks, trimmed & thinly sliced
- 1 medium (about 230 gm) leek, cleaned & thinly sliced
- 2 cloves garlic, minced
- 6 fresh sage leaves, chopped
- 3/4 tsp thyme
- 1/2 tsp pepper
- 1 cup vegetable or chicken broth
- salt to taste
- 1 large egg, lightly beaten
- 2 large firm Fuyu persimmons, peeled & cubed
Ingredients
Stuffing
- 454 gm bread, cubed
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 2 shallots, minced, optional
- 2 celery stalks, trimmed & thinly sliced
- 1 medium (about 230 gm) leek, cleaned & thinly sliced
- 2 cloves garlic, minced
- 6 fresh sage leaves, chopped
- 3/4 tsp thyme
- 1/2 tsp pepper
- 1 cup vegetable or chicken broth
- salt to taste
- 1 large egg, lightly beaten
- 2 large firm Fuyu persimmons, peeled & cubed
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Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
Stuffing
Preheat oven to 200 F. On a parchment or foil lined baking sheet, spread out the cubes of bread. Bake for about 10 minutes, until lightly toasted yet still pale in color. Set aside. Turn oven off until ready to bake ready to roast thighs if you wish.
In a large saucepan or pot over medium heat, add 1 Tbsp olive oil & 1 Tbsp butter. When butter has melted, add the shallot, celery & leek. Cook until softened, about 10 minutes. Add garlic, sage, thyme & pepper; cook until mixture is fragrant, about 2 minutes.
Pour in the broth and toss lightly until everything is completely mixed. Give the stuffing a taste & add salt to your personal taste. Fold in the beaten egg & cubed persimmons; toss lightly till combined.
Herb Butter
In a small dish, combine all herb butter ingredients & set aside.
Assembly & Baking
Arrange turkey thighs, skin side down on a work surface so they lay open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten to an even thickness.
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Discard plastic wrap; spread stuffing over 2 turkey thighs, leaving a 1/4-inch border around edge. Top each with a remaining turkey thigh. Butter a casserole dish with remaining butter & transfer any leftover stuffing to casserole dish, spreading it out evenly.
Line a roasting pan with heavy duty foil paper. Grease foil on the bottom of pan & place the stuffed turkey thighs in roasting pan. Carefully spread HERB BUTTER over tops of stuffed thighs.
Roast uncovered, basting occasionally, until thighs reach an internal temperature of 180 F. about 2 hours. Cover with foil if top browns too quickly. Bake the extra stuffing for about 30-40 minutes, until the top of the stuffing is golden brown.
Remove turkey thighs from oven, tent with foil & allow to rest for about 5-10 minutes. Slice & serve.
SEASON’S GREETINGS TO EVERYONE!
If this year has taught us anything, its that you can’t plan ahead at this moment. The coronavirus pandemic that has shuttered much of the world economy has also stole festivals, celebrations, reunions and all the related joys of a normal course of life.
Like everything else this year, Christmas 2020 looks very different to what we are used to. But, all this doesn’t mean that Christmas is cancelled. It just means you have to be a bit more creative about making it another joyful and meaningful memory for you and your loved ones.
This brings me to the special event in our family on Christmas day. December 25th just happens to be my sister Rita’s birth date. She will forever be the ‘special gift’ our family was so priviledged to receive at Christmas.
Rita, you are loved and treasured very much. Brion & I are very grateful for the fact you are able to share some of your time with our sister Loretta, especially in light of the covid crises.
With regard to our Christmas dinner being featured in this blog, the herbs added heaps of savory flavor to the stuffing and turkey rub. Rosemary, thyme and sage are quintessential winter herbs that really give that special holiday flavor …. no pears, apples, nuts are necessary. Having been cultivated for thousands of years around the world, herbs have helped shape culinary traditions that have lasted into modern times.
HAPPY BIRTHDAY RITA … WE CELEBRATE YOU WITH LOVE
ENJOY YOUR DAY!!
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Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing
Votes: 1
Rating: 5
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Ingredients
- 2 Tbsp unsalted butter, room temperature
- 2 cloves garlic, minced
- 4 cups leeks, thinly sliced
- 250 gm fresh mushrooms, sliced
- 1/4 cup fresh bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1 tsp fresh flat-leaf parsley, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage leaves, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp EACH sea salt & pepper (divided)
- 1.3 kg boneless turkey breast, butterflied
Ingredients
- 2 Tbsp unsalted butter, room temperature
- 2 cloves garlic, minced
- 4 cups leeks, thinly sliced
- 250 gm fresh mushrooms, sliced
- 1/4 cup fresh bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1 tsp fresh flat-leaf parsley, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage leaves, chopped
- 1 tsp fresh thyme, chopped
- 1/2 tsp EACH sea salt & pepper (divided)
- 1.3 kg boneless turkey breast, butterflied
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Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
Stuffing
In a large skillet over medium heat, melt 2 Tbsp butter. Add garlic & sauté, stirring constantly, for 10 minutes. Add leeks & cook until softened, about 5 minutes. Add mushrooms & cook until softened & liquid has evaporated, about 10 minutes.
Remove from heat & stir in breadcrumbs, cheese, herbs & 1/4 tsp each salt & pepper; set aside.
Herb Butter
In a small dish, combine all herb butter ingredients & set aside.
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Assembly
Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over.
Discard plastic wrap & season turkey all over with remaining salt & pepper.
Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast.
Rub turkey all over with herb butter & arrange it on a rack in a roasting pan.
Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 180 F. about 2 hours. (Cover with foil if top browns too quickly).
Remove & discard twine, slice turkey & serve.
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