They share their favorite recipes for the big day
Fort Lauderdale Daily caught up with some of the area’s premier chefs to get their Thanksgiving favorites.
DaSilva, Burlock Coast
As seen in Fort Lauderdale Daily:
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10-pound turkey, de-boned (use the breast for stuffing)
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3 tablespoons butter
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2 shallots, finely chopped
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2 yellow onions, finely chopped
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2 tablespoons chopped garlic
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4 ribs of celery
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2 apples, peeled and sliced
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1 pound wild mushrooms, chopped
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1/2 pound apple wood-smoked bacon, cut in batons
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2 cups chicken stock
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4 cups old bread, crusts removed and chopped
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2 eggs
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1/4 cup chives, finely chopped
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1 cup Italian parsley, finely chopped
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3 carrots, roughly chopped
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3 onions, roughly chopped
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4 celery ribs, roughly chopped
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1 bunch thyme
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1 bulb garlic, halved
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Turkey Legs
Place the turkey legs in a brine mixture of 2 tablespoons of salt and 1 teaspoon of garlic for each cup of water needed to cover the legs. Marinate the legs for 24 hours, then remove and pat them dry with a cloth. Fry them in a deep fryer with canola oil at 350 F until completely cooked through.
Turkey
Sauté the bacon in a large skillet pan until it is halfway to crisp. Drain some of the fat from the pan and sauté the onions, apple, mushrooms, celery, garlic and shallots in the butter. Add in 2 cups of chicken stock and simmer until reduced by half. Take off the heat and let the mixture cool. In a bowl, mix with the bread, eggs and the herbs. Combine the cooled mushroom mixture with bread mixture and season with salt and pepper. Lay the turkey breast on a work surface and pound to flatten, and then place the stuffing in the center of the breast. Roll the turkey into a roulade and tie it with kitchen string. Season with salt and pepper. Roast the turkey on a bed of the carrots, onions, celery, thyme and garlic. Add 3 cups of water to the pan and roast the bird at 350 F for 45 minutes.
Thyme Sauce
Remove the turkey roulade when done and let it rest in a warm area. Add 6 cups rich chicken stock to the vegetables in the pan. Bring the sauce to a boil while skimming off any fat on the surface. Reduce the mixture by half. Press the sauce through a strainer, while mashing the vegetables to push some of them through. Put the sauce in a blender and carefully puree on high while adding 2 tablespoons cold butter. Season with salt and pepper and keep warm.
