Recipes by Chef Daniel De La Pena, Florida Culinary Institute
Turkey
· 1 turkey
· ½ lemon
· 6 table spoons of unsalted butter
· ¼ cup of dry white wine of choice
Stuffing /Dressing
· 4 slices of bacon
· 10 teaspoons of butter
· 2 large onions finely chopped
· 1-2 jalapeño (optional)
· 1 whole stalk of celery finely chopped
· ½ cup dried cherries
· ¾ cup of pecans
· 6 cups of corn bread, diced & roasted 10 min in the oven at 325 F
· 1 tablespoon of fresh thyme
· ¼ cup of fresh Italian parsley
· 2 eggs
· ¼ cup of milk
· 2 table spoon of salt
Instruction
1. Cover the cherries in rum of choice, preferably Myer’s rum (liquor optional)
2. Preheat the oven at 325 f
3. In a small sauce pan add the butter and the wine, heat un till combined and keep in a warm place
4. Brush the turkey with the butter wine mixture on the turkey. Continue this process several times every 20 min to achieve a golden brown and delicious skin. Repeat the process based on 12-15 per every pound of turkey.
5. Wipe down the turkey’s inside with the lemon
6. In a pan render the bacon fat, then add the butter
7. Add the jalapeños, onions and garlic
8. Add the cherries with the rum and cook till its evaporated
9. Stir in the cornbread and nuts until liquid is absorbed
10. Remove from heat and adjust seasoning
