We know that the reading about bacon-wrapped cheddar and spicy bread pudding had your mouth watering, so we’re telling you how to make them. Try out the following recipes to enjoy these treats at home this holiday season.
Bacon-Wrapped Turkey Breast Stuffed with Pear Hash
Recipe courtesy Sunny Anderson
For the brine:
6 cups water
1/2 cup kosher salt
1/2 cup sugar
5 sprigs fresh thyme
1 sprig fresh sage
1/2 teaspoon red chili flakes
For the turkey:
2 (2-pound) boneless turkey breasts
2 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red chili flakes
1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
2 tablespoons finely chopped walnuts
1 cup bread crumbs
1/2 cup chicken stock
Freshly ground black pepper
6 strips thick cut bacon
1 teaspoon paprika
2 tablespoons vegetable oil
Special equipment: Butcher’s twine
Begin by making the brine: In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
To make the turkey: Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; sauté for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, sauté 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees F.
Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher’s twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher’s twine, slice crosswise, arrange on a serving platter and serve.
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Inactive Prep Time: 2 hours or overnight
Ease of preparation: easy
Smoked Cheddar – Jalapeno Bread Pudding
Recipe courtesy Chef Tre Wilcox, 2008
1/4 cup red bell pepper, diced small
1/4 cup yellow bell pepper diced small
1 tablespoon poblano pepper, diced small
4 jalapenos, outside only, diced small
1 tablespoon shallot, chopped fine
1/2 tablespoon garlic, chopped fine
3 tablespoons cilantro leaves, whole, chopped fine
2 cups smoked cheddar cheese, diced
1 Portobello mushroom, cooked and diced small
1/4 cup green onion, chopped fine
6 cups toasted sourdough bread, diced
1 quart heavy cream
1 tablespoon lime juice
2 teaspoons cayenne pepper
Salt and pepper
Preheat oven to 325.
In two medium size sauté pans sauté peppers, jalapenos, shallot and garlic for two minutes.
Season with salt and pepper, place mixture onto sheet pan to cool.
Once pepper mixture has cooled place into large mixing bowl and add cilantro, cheese, mushrooms, green onions and toasted bread.
Season with lime juice, cayenne, salt and pepper again.
In another small mixing bowl whisk together cream and eggs. Mix with the rest of the vegetables.
Toss to coat, season with a splash of lime juice, check for addition salt and pepper.
Using 3 ounce ramekins spray with non stick food spray. Add bread pudding mixture to each ramekin, press gently to make bread pudding compact. Place into water bath, cover with foil and bake in oven for 20 minutes. Remove foil and bake another 5 minutes to brown the tops. Remove from water bath, remove bread pudding from ramekins and serve right away.
Yield: 12 servings
Prep Time: 60 minutes
Grilled Pound Cake Sundaes with Raspberry Topping
Recipe courtesy The Neelys
3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts
Raspberry Topping, recipe follows
Preheat the oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan.
In a large bowl, using an electric mixer on medium-high speed, cream 2 sticks of the butter and the sugar together until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together the flour, salt, and baking soda. Add 1/3 of the dry mixture to the creamed mixture and beat on low until combined. Mix in half of the sour cream. Alternate between the flour mixture and sour cream until the batter is well blended. Pour the cake batter into the Bundt pan. Bake until a cake tester inserted into the cake comes out with a few crumbs clinging, about 1 1/2 hours. Remove from the oven and let cool for 15 minutes. Turn the cake out of the pan and cool completely on a wire rack.
Preheat the grill to medium.
In a small pan over low heat, melt the remaining 1 stick of butter and slice the cake. Using a pastry brush, coat both sides of the cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove the slices from the grill to a cutting board. Cool slightly and then cut the slices into bite-size pieces. To create sundaes, fill each bowl with ice cream, add some of the pound cake and sprinkle with desired toppings. Drizzle with chocolate syrup and Raspberry Topping before serving.
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Inactive Prep Time: 2 hours 15 minutes
Ease of preparation: intermediate
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly
Combine all of the ingredients in a medium saucepan over low heat and simmer until the sauce has thickened. Remove from the heat and let cool to room temperature.
Yield: approximately 1 1/2 cups