While I personally am a HUGE fan of Thanksgiving dinner, I am well aware that many out there aren’t the biggest turkey fans. It’s too dry, it’s too much food for the smaller groups, it’s too (fill in the blank). Since sharing the recent post on potato side dishes, I thought I might as well include a semi-festive but a little a-traditional dinner option that also ticks of the comfort food box, and is exceptionally satisfying.Â
This chicken cordon bleu is an even better take on the original style with gruyere and prosciutto in place of swiss and ham. The hash is your starch and veggie in one so you can’t go wrong there and the homemade cranberry sauce is idiot proof and even more delicious than the canned version. Finally while pumpkin and apple are the go-tos I have an ode out to the chocolate lovers with this pie
Chicken Cordon Bleu with Roasted Chicken Jus
Ingredients
Directions
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Roasted Chicken Jus
- 6 chicken wings
- 1 large onion, quartered
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 5 sprigs thyme
- 1 head garlic, cut in 1/2
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter, cut into cubes
- Preheat oven to 350 degrees F.
- Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
- Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
- Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.
- Repeat with remaining chicken.
- Season the flour with salt and pepper.
- Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
- Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
- Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
- Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.
- Bake for 20 to 25 minutes until browned and cooked through.
- Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
Roasted Chicken Jus
- Preheat oven to 350 degrees F.
- In a roasting pan add chicken wings, vegetables, thyme and garlic.
- Season well with salt and pepper and drizzle with olive oil.
- Roast for 30 minutes until the wings are nice and brown.
- Remove from the oven and set over medium-high heat on the stove top.
- Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon.
- Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains.
- Remove from heat and strain pushing some of the vegetable pulp through the strainer with the back of a ladle – this will help thicken the jus slightly.
- Add the cold butter cubes to the jus and swirl until it melts.
- Season again with salt and pepper.
Bacon & Brussel Sprout Hash
Ingredients
Directions
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
- Set a large saute pan over medium heat and add a 2 count of olive oil.
- Cut bacon into long strips and add to pan together with thyme.
- Cook for 5 to 7 minutes to render the fat then strain and set aside.
- Add Brussels sprouts, potatoes and pearl onions.
- Season with salt and pepper and cook until slightly browned.
- Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender.
- Add balsamic vinegar and toss to coat. Cook until balsamic has reduced
- Fold in fresh parsley and bacon.
Cranberry Chutney
Ingredients
Directions
- 2 cups fresh cranberries
- 1/2 cup full-body red wine
- 1/4 cup sugar
- Freshly ground black pepper
- Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.
Brownie Walnut Pie
Ingredients
Directions
- 6 tablespoons unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/4 cups packed dark brown sugar (about 9 ounces)
- 3 eggs, at room temperature
- 3/4 cup flour
- 1/4 teaspoon fine salt
- 1/2 cup walnut pieces, toasted
- Walnut halves
- Ice cream or sweetened whipped cream, optional
Biscotti Crumb Crust:
- One 5.5-ounce box biscotti (about 8), coarsely broken
- 1/2 stick unsalted butter, chilled and diced
- 1/4 cup packed dark brown sugar
- Preheat the oven to 350 degrees F.Â
- Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted.
- Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth.
- Whisk in the sugar, then the eggs, one at a time.
- Stir in the flour and salt with a flexible rubber spatula.
- Stir in the nut pieces.
- Scrape the batter into the prepared Biscotti Crumb Crust.
- Add walnut halves around the top edge for decoration.Â
- Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes.
- Serve with ice cream or whipped cream, if using.
Biscotti Crumb Crust:Â
Yield:Â 1 pie crust.
- Preheat the oven to 350 degrees F.
- Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed.
- Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim.
- Bake the crust until golden and feels firm to the touch, 15 minutes.
- Cool the crust completely.
