Evening Edge
What’s For Dinner?
DEL.ICIO.US
Turkey-Butternut Squash Stew and Roasted Pearl Onions Over Cilantro Steamed Dumplings - from Kevin Rathbun
Rate this recipe: (average rating = 3.00 with 6 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Dinner Dare With Kevin Rathbun
Kevin Rathbun may be one of the city’s busiest celebrity chefs. The owner of Rathbun’s, Krog Bar and Rathbun’s Steaks knows the pressure of feeding a hungry crowd. He also knows how to do it efficiently. So, for this holiday, we recruited Rathbun to come up with a Thanksgiving feast for eight to 10 guests that can be prepped, cooked and served in under three hours. And given the state of the economy, we asked Rathbun to stay within a budget of $100. He did, spending about $63 for the entire meal.
By organizing his ingredients beforehand and having the tools he needed nearby, Rathbun was able to complete a main course, two sides and a dessert in two hours, 30 minutes.
-- H.M. Cauley, for the Journal-Constitution
This hearty fall stew is served over herbed steamed dumplings for a warming seasonal meal. If you can’t find an 8-pound full breast, buy 2 or 3 half-breasts to equal the weight. Using canned broth will reduce your time by over an hour, but making your own stock is worth the extra time. You can prep everything else while the stock is cooking.
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 1 hour and 30 minutes Total time: 2 hours Serves: 8-10
Ingredients:
-
1 (8-pound) whole turkey breast, skin removed, diced into 1-inch cubes
FOR TURKEY STOCK:
Turkey breast carcass
1 onion, cut into large chunks
1 cup chopped carrots
Sage stems (reserved from stew recipe below)
FOR STEW:
1 butternut squash, peeled and diced into 1/2-inch cubes
1 pound unpeeled pearl onions
2 tablespoons olive oil
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
1/4 cup canola oil
2 tablespoons unsalted butter
3 tablespoon all-purpose flour
3 cups turkey stock
2 tablespoons sage, chopped
FOR CILANTRO DUMPLINGS:
3 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 eggs, beaten
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 cup chopped cilantro (about 2 bunches)
Instructions:
Remove turkey skin and cut meat into 1-inch cubes. Refrigerate turkey meat while making the stock.
TO PREPARE STOCK: In a large stockpot, place turkey carcass, onion, carrot and sage stems. Cover with cold water, bring to a boil, reduce heat and simmer for 1 1/2 hours. Strain and reserve broth, discarding solids.
TO PREPARE STEW: Meanwhile, boil squash for 5-10 minutes, or until al dente. Drain and place in a cold water bath to cool. Drain and set aside.
Preheat the oven to 400 degrees. Place pearl onions on a baking sheet, drizzle with olive oil and roast until tender and beginning to brown, 10 to 20 minutes, tossing every 5 minutes. When cool enough to handle, peel off skin, keeping onions whole. Set aside.
When broth is ready, season turkey chunks with salt and pepper. In a very large sauté pan or stockpot over medium-high heat, add canola oil. When oil is hot, add turkey pieces, without overcrowding, and brown on all sides. You will probably have to do this in 2 or more batches. Once all the meat is browned, return all the turkey to the pan, add reserved squash and onions and sauté for 2 minutes. Add butter and flour and sauté for 1 minute. Add 3 cups turkey stock, 1/2 cup at a time to avoid flour lumps. Once all stock is incorporated, add sage and remaining salt and pepper and stir to combine. Set aside on warm.
TO PREPARE DUMPLINGS: In a bowl, combine flour, baking powder, salt and pepper. Add eggs, milk, butter and cilantro. Lightly butter a steamer pan (or steamer basket in a large pot) and drop large spoons of dumpling mix into pan. Cover and steam until fluffy and cooked through, 5 to 10 minutes. You will probably have to do this in 2 or more batches. Place dumplings in individual bowls or plates and top with turkey stew.
TO PREPARE STOCK: In a large stockpot, place turkey carcass, onion, carrot and sage stems. Cover with cold water, bring to a boil, reduce heat and simmer for 1 1/2 hours. Strain and reserve broth, discarding solids.
TO PREPARE STEW: Meanwhile, boil squash for 5-10 minutes, or until al dente. Drain and place in a cold water bath to cool. Drain and set aside.
Preheat the oven to 400 degrees. Place pearl onions on a baking sheet, drizzle with olive oil and roast until tender and beginning to brown, 10 to 20 minutes, tossing every 5 minutes. When cool enough to handle, peel off skin, keeping onions whole. Set aside.
When broth is ready, season turkey chunks with salt and pepper. In a very large sauté pan or stockpot over medium-high heat, add canola oil. When oil is hot, add turkey pieces, without overcrowding, and brown on all sides. You will probably have to do this in 2 or more batches. Once all the meat is browned, return all the turkey to the pan, add reserved squash and onions and sauté for 2 minutes. Add butter and flour and sauté for 1 minute. Add 3 cups turkey stock, 1/2 cup at a time to avoid flour lumps. Once all stock is incorporated, add sage and remaining salt and pepper and stir to combine. Set aside on warm.
TO PREPARE DUMPLINGS: In a bowl, combine flour, baking powder, salt and pepper. Add eggs, milk, butter and cilantro. Lightly butter a steamer pan (or steamer basket in a large pot) and drop large spoons of dumpling mix into pan. Cover and steam until fluffy and cooked through, 5 to 10 minutes. You will probably have to do this in 2 or more batches. Place dumplings in individual bowls or plates and top with turkey stew.
Notes:
“The stew itself could be a great next-day dish,” chef Rathbun says. “You could ... add potatoes and turn it into a chowder. Or you could dress it up with puff pastry vol-au-vents or turn it into a potpie. Take a little liquid out and roll it up into a soft taco. It’s a really flexible dish.”
Nutrition:
Per serving (based on 8): 621 calories (percent of calories from fat, 32), 57 grams protein, 51 grams carbohydrates, 5 grams fiber, 21 grams fat (8 grams saturated), 201 milligrams cholesterol, 1,536 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes