But I don’t like turkey, stuffing, sweet potatoes and cranberries……..

There are people (believe it or not) who don’t like the traditional Thanksgiving fare. Some people are allergic to turkey or to the ingredients in processed turkeys that “plump them up” (soy, wheat and nut allergies, beware). Don’t forget, there are also those who are vegetarians that we have to consider accommodating for the holiday meal.

In a restaurant that I used to own, we’d serve about 15% non-Turkey dinners on Thanksgiving. Duck, steak and fish were the selections we added to the special day menu.

First, for the vegetarian (or for the Italian family that must have a pasta course) I like to infuse the flavors of fall vegetables with the dish. A lasagna roll-up with spinach, mashed cooked butternut squash, ricotta cheese and fresh mozzarella is colorful and very tasty. They are easy to serve too because they are individual portions. I add blanched julienne strips of carrots and parsnips sometimes for little more substance and texture. Topped off with a sage flavored béchamel sauce and you have a new holiday staple.

Duck is the number one alternative to Turkey on Thanksgiving. Pre-roasting the ducks whole with sprigs of thyme and halves of oranges stuffed inside gives them a real nice flavor. Don’t forget to prick the skin with a fork to help de-fat the ducks. I cut them in half, partially de-bone them then blast in the oven to a crispy skin finish just before serving. Fruit compote is a great accompaniment. Spike it with a little orange liqueur for rich taste.

Stuffed flank steak roulade is a beef dish that can surely be a hit. Strips of fennel, carrot, red onion and peppers that are lightly sautéed first, flashed with some sherry wine and added to a butterflied flank steak. A little seasoned bread crumbs sprinkled on top, salt, pepper and poultry seasoning (got to have that seasonal flavor) then rolled and tied. Roasted to medium rare I like to serve this with an English stout gravy.

For the fish dish, here in New England, Cod is the plentiful bounty from the sea. Baked scrod topped with a fine dice of blanched turnip and tomatoes with a hint of garlic and sage (of course, it’s a must flavor on Thanksgiving) makes an incredible non-Turkey entrée for the holiday. I like this on a bed of sautéed beet greens or swiss chard. A chardonnay beurre blanc pulls it all together.

So, as you send out your invites this year for your Thanksgiving Feast, don’t cringe when your guest informs you, “Sure, but I don’t eat turkey…”. You now have alternative ideas to present.

Chef Scott G.

Also, this month The Cantering Caterer donated hors d’oeuvre and staff for the Annual Spin Odyssey Fundraiser at the Saugatuck Rowing Club for 120 guests, Hors d’oeuvre and staff for The Red Cross’ “Red Circle” held at Tiffany in Westport for 40 guests, a dinner for 8 plus staff for the Grasmere Eldercare Center, a dinner for 8 plus staff for Near and Far Aid, a dinner for 8 plus staff for “Dress for Success” benefit, and side dishes for the Clasp Homes fundraiser for 100… Busy month!

Turducken
Preparing a Turducken for the holiday requires a certain commitment to your dinner, a theatrical flair, and a sense of culinary adventure! A Turducken is a turkey which has been stuffed with a chicken that has been stuffed with a duck. As your guests sit at the table expecting the same old dried out turkey with no flavor they will be in total shock as you slice through this moist, tender, flavorful concoction like a loaf of bread!

Use your favorite stuffing recipe, be sure to use the giblets – that’s where the real flavor is! I used a Grand Marnier and Dried Apricot Stuffing with a little Andouille sausage to give that little extra kick!

Ingredients:
1, 18-19 pound fresh Turkey
1, 7 pound fresh Duck
1, 3-4 pound fresh Chicken
1 recipe, Dried Apricot and Grand Marnier Stuffing (recipe follows)
4 oranges
Buy the birds at your local butcher shop and bat your eyelashes until he agrees to debone them for you! This will save a LOT of time If you must debone the birds yourself get a nice bottle of wine, a good sharp paring knife, and a whole uninterrupted afternoon. You must remove every bit of bone and cartilage from the chicken and the duck. Leave the drumsticks and the wings on the turkey – they are necessary for the appearance of the final product. (Instructions on deboning follow).

To assemble the Turducken:
Lay all three birds skin side (breast) down on a clean flat surface. Starting with the turkey, press firmly into the flesh a coating of about ¾ of an inch of the stuffing. Lay the duck on top of the turkey and stuffing, spread it out repeat the process only this time use about ½ inch of stuffing. Next, lay the chicken on top and put a small mound of stuffing in the center.
Here is the tricky part… Cut 5 pieces of butchers twine into 30” lengths. You want to tie the turkey back together so that it looks like a turkey again. Slide each piece of the cut twine under the turkey. Gently fold the sides of the turkey up and tie it back together. It may take a few tries, or a few extra pieces of twine but that is ok!

Lastly, flip your bird! Turn it over and place in a roasting pan. Squeeze the juice of the oranges over the skin, cover in foil and put it in the oven at 225F. You want to cook it slow and low! You need to cook a Turducken this size for about 8 hours. During the last 2 hours you can uncover it to brown the skin. To make sure it is done stick a meat thermometer into the deepest part of the Turducken. You have to be sure that the internal temperature is 165F. Take the temperature in a couple of places to be safe. I like to serve the Turducken on a nice wooden platter garnished with apricots, currants, berries, whatever is fresh, colorful, and available.

Stand over your creation and cut right through middle with a sharp bread knife! Your guests will be amazed!

For the Dried Apricot and Grand Marnier Stuffing
Ingredients:
1 cup dried apricots; chopped coarsely
1-1/2 cups Grand Marnier Liqueur, enjoy the rest as you stuff the birds!
4 cups homemade poultry broth – make this with the carcasses of the deboned birds
The liver and heart from the turkey
2 cups celery, coarsely chopped
1 yellow onion, chopped
1 pound Andouille Sausage
1 cup Gala apple pieces, chopped
1 teaspoon fresh thyme
16 ounces bread crumbs (day old brioche is fantastic!)
Freshly ground black pepper
Kosher Salt
1 cup slivered Almonds

Instructions:
Place apricots and 1 cup Grand Marnier in a small saucepan. Heat to a boil to plump the apricots. Remove from the heat and set aside. Simmer the turkey liver and heart in just enough water to cover in a small saucepan for 5 minutes; set aside to cool

In a medium saucepan, heat chicken broth to boiling. Add celery and onion. Simmer 10 minutes or until tender.
In a large skillet, cook the sausage. Remove from heat and chop coarsley.
In a large mixing bowl, combine bread crumbs, apricots with liquid, sausage, chopped apple, onion, celery, almonds, and broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper to taste.