In my last post I sort of made a big deal about planning for Rosh Hashanah meals. I felt a little silly when I realized, with all the planning talk…I hadn’t put together my plan! Considering that my schedule is kind of full with my new kickboxing classes, family, Kosher Everyday, and lots of other stuff, I really need to plan ahead. Basically, listen to my own advice! Additionally, Dear Daughter has decided that the perfect weekend to check out University M and University B, and spend Shabbat at said University M, would be the Shabbat before Rosh Hashanah. Being the most amazing and fabulous mother that I am (read: ok, you twisted my arm), I agreed. This means that I have to be super organized – with an amazing plan. And like any superhero, I also need a contingency plan. (Aren’t we all superheroes really?) Did I mention the kickboxing?
First step – the meal plan. Here it is!!! Click here ⇓
It actually took me a few hours to put together – even with my magical Mastercook program. Part of the reason it took so long is that, in addition to my tried and true recipes, I wanted to add some new ones. I feared that my guests would chase me with pitchforks shouting “You made all of this before and we can’t even look at it again”!!! OK, so that really wouldn’t happen, but I do like to be a gracious and original host. In the interest of peace and goodwill for all, I spent some time checking out my fellow bloggers and culinary websites for new recipes. They are linked and marked in the menu, giving credit where credit is due.
I also developed a fabulous new recipe for Turkey Breast Stuffed with Buckwheat, Pumpkin Seeds and Dried Cranberries (gluten free!). You actually have to pound the turkey breast to thin it and get it to the right shape. It’s almost as cathartic and stress relieving as kickboxing!
Stay tuned…next post…Bubbies Gefilte Fish & the Contingency Plan….Print
- 2 large boneless, skinless turkey breast (around 3 pounds each)
- 2 cups sweet and sour duck sauce
- 1 cup pumpkin seeds
- nonstick vegetable spray
- 8–10 12″ pieces of cooking twine
- plastic wrap
- cooking mallet
FOR THE STUFFING
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely diced (around 2 cups)
- 2 large cloves garlic, minced (around 2 tablespoons)
- 2 cups whole buckwheat
- 2 large eggs, slightly beaten
- 32 ounces vegetable stock
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 cup raw pumpkin seeds, coarsely chopped
- 1 1/2 cups dried cranberries
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees F or 325 degrees F convection mode.
- Cover a large baking sheet or pan with foil. Spray with non-stick vegetable spray. Set aside.
- Heat the olive oil over medium/high heat in a large skillet or wok. Add the onion and garlic, then saute until the onions are clear.
- Reduce heat to medium. Add the buckwheat to the onions and stir until combined. Pour the eggs over the buckwheat, then quickly stir to completely coat the buckwheat. Cook until the buckwheat is slightly toasted and the grains are separated. Add the vegetable stock, then bring to a boil. Reduce heat to low, cover, and cook for around 15-17 minutes until all the stock is absorbed. Remove the lid and fluff with a fork.
- Stir the sage, thyme, pumpkin seeds, cranberries, olive oil, back pepper, salt, nutmeg, and cinnamon into the cooked buckwheat. Set aside to cool.
- Place a large piece of plastic wrap on a large cutting board, if necessary make the plastic double wide. Place a turkey breast on the plastic, then completely cover with additional plastic. Pound the breast until it is a thin rectangleish shape. Set aside, and repeat with the second turkey breast.
- Transfer some of the stuffing to a large bowl. Spread stuffing on one of the rectangles, leaving around 2 inches on the end. Carefully roll the breast around the stuffing. Take one of the pieces of cooking twine and gently slide it under the turkey. Make a slip knot on one end of the twine, then place the other end through it. Pull the slip knot end taught around the turkey. Repeat down the turkey with additional twine. Carefully trim the twine taking off the extra parts. Repeat with the additional turkey breast.
- Brush the turkey breasts with the sweet and sour duck sauce. Sprinkle with 1 cup of pumpking seeds.
- Place in the oven and cook for 35-45 minutes until cooked through, basting with the pan sauce every 15 minutes.
- Remove from oven and allow the turkey to rest at least 10-15 minutes before slicing. Garnish with additional sage and thyme leaves.
- There will be several cups of stuffing leftover. You can use them to garnish the turkey or serve separately as a side dish.
- A thinner layer of stuffing will create a pinwheel effect. A larger layer will create a single filled piece with no pinwheel.
- To make this gluten free use gluten free vegetable stock.
- Serving Size: 12
And here’s how it’s done!