Turkey Truffle Melt Recipes

ITTY BITTY TURKEY TRUFFLES

Steps:

• Melt milk chocolate candy coating wafers according to package instructions.
• Place a small circle of melted candy coating on parchment paper (about the size of a quarter). Press 5 sliced almonds in the melted chocolate circle in a fan shape for the turkey feathers.
• While the candy coating is still soft, but not hot, place a milk chocolate truffle in the middle of the circle. Let set completely.
• Cut the tip off of the autumn candy corn.
• Dip cut end of candy corn into the remaining melted candy coating and attach to the middle of the truffle for the beak.
• Using kitchen shears, cut a small teardrop shape out of the Betty Crocker™ Fruit by the Foot™ for the turkey's wattle. Attach under the beak with melted candy coating.
• Add 2 dots with a black edible marker for eyes.

CRISPY TRUFFLED TURKEY

Steps:

• For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours.
• Preheat the oven to 450 degrees F.
• Rest the turkey at room temperature for 30 minutes before roasting.
• On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes.
• Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey.
• For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey.

MELTING MIDDLE TRUFFLES

Steps:

• Make the middles first. Heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hrs or until very firm.
• Put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2 mins, then add the vanilla and stir until smooth. Cool, then chill until set.
• Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.

TURKEY EN CHAUDFROID

Steps:

• Melt the butter and stir in the flour over medium heat in a heavy skillet or saucepan. Gradually add the broth and stir until thickened. Add salt and simmer the sauce for approximately 4 to 5 minutes.
• Add the cream-and-egg-yolk mixture and dissolved gelatin to the sauce. Stir until the ingredients are well blended and the gelatin is thoroughly melted. Do not let the sauce boil after adding the egg yolks. Taste for seasoning and add salt if necessary. Allow this chaudfroid sauce to cook until it is ready to set. Cool.
• Arrange the chilled turkey on a rack over a large pan. You may skin the turkey or leave the skin on. If you wish to carve the bird and put the pieces back in place before adding the decorations, remove the skin and breast fillets whole, slice very carefully and replace on the bone. You may also slice the thigh meat if you wish, but for this dish it is better to leave the thighs whole.
• Spoon the chaudfroid sauce, which should be all but congealed, over the entire surface of the chilled bird, being careful to cover all visible parts.
• When it is completely covered with the sauce, decorate according to your own fancy. Leaves of tarragon or leaf shapes cut from leek or scallion green, truffle slices, flowers cut from pimiento and green pepper can be combined in effective designs. The white of hard-cooked eggs, truffles and other decorative ingredients may be cut into fancy shapes with truffle cutters or vegetable cutters. It is best to work out the design ahead of time and lay out the ingredients you will use for decorating.
• When the turkey is decorated, chill again and then brush with or carefully spoon over aspic, which should be syrupy and just about to set. Cool until serving time, arrange on a platter and decorate the platter with chopped set aspic and any greens you desire. Tiny tomatoes stuffed with Salad Russe and glazed with aspic, of stuffed eggs filled with a mixture piped through a pastry bag with a rosette tube, make a pretty, edible decoration.
• Serve the Turkey en Chaudfroid with a cold ham and tongue and a selection of whole vegetables vinaigrette. A chilled Meursault or Montrachet goes well with this.

DELICIOUS TURKEY MELT

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

TURKEY COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

DILLY TURKEY MELT

Steps:

• In a large cast-iron or other heavy skillet, saute onions in 1 tablespoon butter until tender; remove and set aside. Spread barbecue sauce on 4 slices of bread. Layer each with 1 slice of cheese, 2 slices each of bacon and turkey, pickle slices, onions and another slice of cheese. Cover with remaining slices of bread. , In the same skillet over medium-low heat, melt remaining butter. Cook sandwiches on both sides until golden brown and cheese is melted. Cover the skillet during the last few minutes to help melt cheese if necessary.

TRUFFLE-SCENTED ROAST TURKEY WITH SHALLOTS AND CHESTNUTS

Steps:

• Coarsely chop 1 1/2 truffles; place in processor. Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute. Season truffle butter with salt and pepper. Thinly slice remaining 1/2 truffle; cover and chill.
• Rinse turkey inside and out; pat dry with paper towels. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.
• Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.
• Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
• Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
• *Available at specialty foods stores and some supermarkets.

TURKEY MELT SANDWICH

Steps:

• Layer mashed potatoes with sliced cheddar and turkey on whole-wheat sandwich bread. Pan-fry with a tablespoon butter until sandwich is browned on both sides.

SOURDOUGH TURKEY MELTS

Steps:

• Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.