Yield: 12 Food Cost: 15% Establishment: Catering Operation, Restaurant   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Roast, Sear   Product Type: Bone-In Breast, Turkey Legs/Drumsticks

Farce

8 Ounces TURKEY BREAST

1-1/2 Cups heavy cream, cold

1/2 Teaspoon sea salt

1/4 Teaspoon black pepper, freshly ground

Puree turkey breast in a food processor until smooth. Add cream and puree in short spurts until the mixture is smooth. Scrape the sides of the bowl with a rubber spatula, then add salt and pepper. Puree for 10 more seconds.

Shiitake Mushrooms

2 Tablespoons olive oil

8 Ounces shiitake mushrooms, sliced

To Taste salt and pepper

1 Tablespoon fresh garlic, finely diced

1 Tablespoon shallots, diced

1-1/2 Cups TURKEY STOCK

1/2 Cup chives, diced

1/4 Cup TURKEY BACON, cooked and diced

Pour olive oil into a hot cast iron skillet. Add mushrooms and stir. Season with salt and pepper. When mushrooms have cooked for 2 minutes, add garlic and shallots. Continue to saute until shallots are translucent. Pour in turkey stock to stop the cooking process. Remove from the heat. Quickly cool the mushroom mixture by transferring to a cool tray. In a bowl, add chives, turkey bacon and mushroom mixture. Fold in the farce. Makes 3 cups.

Rosemary Sauce

6 Branches fresh rosemary, blanched

18 Ounces rich brown sauce

To Taste sea salt

To Taste black pepper, freshly ground

Simmer rosemary, brown sauce, salt and pepper for 5 minutes. Strain and hold for service.

Turkey Leg Prep

6 TURKEY LEGS (from 10 pound turkeys)

Debone the turkey leg. Fill a pastry bag with the mushroom/farce. Stuff each boned turkey leg with 1/2 cup of the mushroom/farce mixture. Wrap the legs with pork caul fat (see note) and tie securely with butcher twine. Sear in a hot cast iron skillet. When the turkey is brown on all sides, roast in a hot 500 degree F oven for 25 minutes or until the internal temperature is 180 degrees F. Allow to rest for 10 minutes before carving. Remove twine. NOTE: Caul fat is a fatty membrane used to wrap forcemeat and melts rapidly when cooked, thus basting the poultry mixture.

For Service

Slice turkey on the diagonal. Place slices on a warm plate. Nap the plate with Rosemary Sauce. Serve with stone ground grits and braised collard greens with cream.

This entree was created by Chef/Owner Jimmy Sneed formerly with The Frog and the Redneck.

Nutrition Facts Calories 490   Calories from Fat 170 % Daily Value* Total Fat 19g 29% Saturated Fat 9g 45% Cholesterol 190mg 63% Sodium 680mg 28% Total Carbohydrate 36g 12% Dietary Fiber 1g 4% Sugars 13g   Protein 41g   Vitamin A 10% Vitamin C 4% Calcium 6% Iron 25% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4