On the Scene with Turkey Ballotine

I got a few of emails from people curious about how I ended up doing my turkey this year. Well, here you go! For the first time, I decided to serve a classic turkey ballotine. 

I removed all the bones, applied a generous layer of herbs and spices, and then some buttery, cranberry bread stuffing. I rolled, tied it up, and slowly roasted it until I had the crispy-skinned beauty you see below. It was so good!

Another highlight was this crisp and colorful winter salad of apples, pears, persimmons, pomegranate, walnuts, and Pt. Reyes blue cheese. When served with the meal, the green salad is usually lost in a sea of side dishes, and becomes nothing more than an afterthought. This time we decided to use it as a separate course to start the meal. It’s nice for doing toasts and giving thanks, since you don’t have to worry about food getting cold. After the salad, we took a short break while the rest of the meal was finished and served. 

I was so preoccupied with the food, I didn’t get many photos of the rest of the items, but we had a great dinner, and used several of the recipes you’ve seen posted on the blog. By the way, I’ll be back with a brand new winter pasta recipe video tomorrow, so stay tuned!

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