Thanksgiving meatmas: Meat stuffed with meat wrapped in meat.

Making:

Sausage stuffed chicken wrapped in cherry wood smoked bacon with a cherry shallot sauce

6 servings prepared

Here's what I have:

26.4 oz of chicken breast

16 oz Italian sausage

9 strips Cherrywood thick-cut bacon

The sauce:

1 oz red wine vinegar

2 tablespoons Cherry preserves

1 teaspoon butter

4 oz shallot

1/4 cup vegetable broth

Preparation:

The sausage was split into three equal parts and rolled into a long shape. These were then set to the side. Next the chicken was flattened with a meat tenderizing mallet until it was spread out enough to place the sausage inside and wrap the chicken around it. These were secured with toothpicks and then three strips of bacon or used to wrap around the chicken. Any Loose Ends of bacon were secure to the chicken with toothpicks as well.

The oven was preheated to 375°, total bake time was 75 minutes.

To make the sauce a bit of butter was melted in a sauce pan. The shallots were added and cooked until soft. Next vegetable broth was added along with the cherry preserves. This was allowed to cook until boiling, the vinegar was added and the heat turned down. The sauce was then allowed to cook until reduced.

The plate!

One chicken is enough for two servings.

- Kris

Comments

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter 315 g flour plus additional for dusting. *Today I'm using King Arthur gluten free bread flour 25 G sugar 1 tsp salt 97 G sourdough starter 180 ML whole milk Butter pad 240 G butter Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1 The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...

A dang food blog

Search This Blog