Yes, your table is your Thanksgiving tribute; so, make it festive. Select colors for a grand trifecta design such as the color coordination utilizing three hues made of wheat, auburn and maze to connect the tablecloth, napkins and centerpiece. Another beautiful color combination is comprised of copper, moss and pear color tones. Let the linen and floral focal point inspire one’s creativity. Variations on a theme include exquisite medallions of poached turkey roulade instead of a whole bird. It can be artfully presented, with less cook time. We can be most thankful for our dearest family and friends but the chef du cuisine gets hugs and accolades for a job well done. May you have blessed Thanksgiving holiday while enjoying my recommendation of Turkey Roulade.
Turkey Roulade
Pound deboned turkey breast meat between 2 pieces of wax paper until thin. Trim into rectangle shapes. Fill each rectangle with julienned carrots, leeks and zucchini. Tightly wrap up the turkey bundles so that the turkey fits end to end with the filling intact. Wrap each turkey bundle in corn husks, like a tootsie shaped cylinder and tie each end tightly with cotton string. Submerge each turkey bundle into chicken stock and boil the turkey until thoroughly cooked (about 10 to 12 minutes). Unwrap the bundles and slice into medallions. Serve with your choice of sauce and I recommend a cranberry cherry Burgundy sauce. © Kelly McBride Loft