Turkey Timbers with Spaghetti Squash and Craisin Stuffing - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Turkey Timbers with Spaghetti Squash and Craisin Stuffing

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    Turkey Timbers with Spaghetti Squash and Craisin Stuffing
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    Tips to transform your holiday meal into turkey timbers.

    Turkey Timbers (makes 4 portions):

    • 8 slices Turkey breast 1/4 inch slice
    • 2 lbs Butternut squash and craisin stuffing
    • 16 ounces Spaghetti squash
    • 4 portions Oven roast fingerlings potatoes
    • 4 ounces Butter
    • 4 ounces Salad oil
    • Salt & Pepper
    • 12 ounces Turkey Gravy
    • 4 ounces Cranberry gastrique

    Lay turkey breast on cutting board and place 4 oz stuffing down the center and roll up. Wrap in plastic wrap and refrigerate for at least 2 hours.  Season timbers with salt and pepper then sear timbers in pan with a little oil until they are golden brown.  Finish in oven, internal temp of 170 degrees. Season potatoes and bake until they are done.  Steam spaghetti squash, use a fork to shred, sauté with butter, season with salt and pepper, set aside until ready to serve for plate up.  Place squash in center of plate, place timbers on top, cover with gravy, surround plate with potatoes, drizzle with gastrique.


    Butternut squash and Craisin stuffing ( makes 2 pounds ):

    • 2 ounces of Butter
    • 2 ounces Celery small dice
    • 2 ounces Onions small dice
    • 2 ounces Carrots small dice
    • 3 ounces Butternut squash fine dice
    • 12 ounces Chicken stock
    • 4 ounces Apples, peeled and small dice
    • 4 ounces Craisins, rough chopped
    • Salt & Pepper
    • Herbs: we use parsley, sage, and thyme
    • half  loaf bread rough chop, enough to tighten stuffing, add a little at a time

    In sauté pan melt butter, sauté onions, carrots, celery, and squash for about 4 minutes.  Add chicken stock, apples, and craisins, bring to a boil, reduce to a simmer cook until items are tender about 5 minutes.  Turn off heat; fold in bread, season with salt, pepper, and fresh herbs.  Cool in refrigerator until it is ready.

    Cranberry Gastrique ( yield 10 oz ):

    • 16 ounces White balsamic vinegar
    • 16 ounces Sugar, white
    • 8 ounces Cranberry juice
    • 6 ounces Crasins

    Mix all ingredients in a sauce pot, bring to a boil, and reduce to a simmer.  Once craisins become re-hydrated, take off fire, burr mix, return to fire.  Reduce by half. Liquid should resemble a syrup.  Cool, use as needed.