Thanksgiving Inspired Turkey Scallops

Chef

Preparation	2h 30’
Difficulty	Hard
Game	Pheasant
Calories	400 - 500
Activity	M 43’, F 60’
People	4
Wine pairing	Chianti classico DOCG

Ingredients

For the turkey mousseline
G 500 turkey breast meat (skin and fat removed)
N 5 egg whites
mL 60 heavy cream
Kosher salt

For the roasted parsnips
G 250 parsnips, peeled
Oil of choice

For the corn bread
G 100 coarse yellow corn meal
G 30 salt
G 6 baking soda
G 6 tsp baking powder
1 egg
G 90 buttermilk

For the corn Bread Purée
mL 230 whole milk
G 60 buttermilk
Kosher salt

For the cranberry sauce
G 170 fresh cranberries
G 60 brown sugar
mL 100 water
mL 20 lemon juice
2 sprigs fresh thyme
1 sprig fresh rosemary

For the garnish
Fresh sage

Kcal 480*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg

Preparation

Prepare turkey mousseline in two batches. Trim the fat and skin from turkey breasts. Keep the skin aside to crisp (see below). Roughly chop the turkey breast and add 1/2 of it to a food processor. Pulse with salt until a thick paste is formed. Add egg whites, one at a time, while processor is running. Slowly pour in a cream to finish. Lay out a sheet of plastic wrap and place the mousse in a horizontal line down the wrap. Roll into 2 cm sausage shapes and tie each end of the plastic wrap. Repeat with the remaining half of the ingredients. Vacuum seal the rolls and sous vide at 65° C (154° F) for 1 h. Remove from the water and chill in cold water until ready to serve.
Prepare crisp turkey skin. Preheat the oven to 200° C (425° F). Dry the turkey skin between paper towels. Place on a pan lined with aluminum foil. Bake for 12′. Flip and continue to bake for 5′ or until crisp.
Prepare the parsnips. Preheat oven to 230° C (450° F). Add parsnips to a large pot of water. Bring to a boil, reduce to simmer for 10′. Strain. Heat an oven-safe pan with oil. Once hot, add the parsnips, toss to coat, and bake in oven for 6 minutes. Toss and continue to cook for an additional 6′ or until golden brown.
Prepare the cornbread. Preheat oven to 230° C (450° F) with a 25 cm oiled skillet inside. In a medium bowl combine the dry ingredients. In a separate bowl combine the wet ingredients and stir into the dry ingredients until just combined. Add the batter into the oiled skillet and bake for 12′. Once cooked, set aside to cool for purée.
Prepare the cornbread purée. Crumble the cornbread and add all the ingredients to a pot. Bring to a boil until just combined. Add to a blender and purée together until smooth. Pour into a clean pot, cover with lid, and set aside.
Prepare cranberry sauce. Place all ingredients into a large pot, bring to a boil, stir, and simmer for 5′. Let cool until ready to serve.
To finish, slice the turkey mousseline into scallop-sized pieces (about 2,5 cm thick). Heat oil over high heat. Once hot, add the scallops and sear until golden brown on both sides. While the scallops are frying, add a few pieces of sage to the pan to crisp up for garnish. Heat the cornbread purée until warm and place a dollop on the bottom of the plate, followed by 3 turkey scallops. Arrange the roasted parsnips on top, pour over the cranberry sauce, and top with the crisp sage and turkey skin.

Thanksgiving Inspired Turkey Scallops

Ingredients

Preparation

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