Thanksgiving Dinner Recipes
Chef Robert Stehling and his Grilled Turkey with Bacon Stuffing
november 18, 2009
Hominy Grill chef Robert Stehling celebrates the holiday harvest family-style
WRITTEN BY ROB YOUNG
PHOTOGRAPHS BY PETER FRANK EDWARDS
For our November 2009 In Good Taste, Hominy Grill chef-owner Robert Stehling met our Thanksgiving dinner-party challenge, creating a simply delicious, family-style holiday supper for seven for less than $15 per person. The feast’s showpiece was Stehling’s Grilled Turkey with Bacon Stuffing. “Turkey and bacon make a good combination,” he notes, “almost like a club sandwich.” The award-winning chef also shared a special condiment, Spiced Cranberry Ketchup, that is fun for kids and makes an excellent addition to leftover turkey sandwiches.
Hominy Grill will be closed for Thanksgiving, so instead of making reservations to enjoy this updated turkey, make your own as the chef has generously shared his recipes.
Grilled Turkey with Bacon Stuffing
(Serves 8 with leftovers)
10-12 lb. turkey
1/2 lb. bacon, diced
2 cups carrots, diced
2 cups celery, diced
2 cups onion, diced
1 Tbs. garlic, chopped
1 Tbs. fresh thyme
Salt and pepper, to taste
Caul fat (tripe)
Cut turkey into quarters, removing the breasts from the cage and the legs and thighbones from the leg quarters. Render bacon three-quarters of the way crisp on low heat. Leave some fat in pan, raise heat, and slowly sauté vegetables with bacon and fat until they are tender. Season with garlic, thyme, salt, and pepper.
Fold back the tenderloin on breasts and make a small incision in thick part to form shallow pocket. Smear a quarter of stuffing in each opening. Fold tenderloin back to close. Divide remaining stuffing between thighs, filling cavity left by bone. Wrap meat with caul fat. Grill over indirect heat for about 45 minutes. Allow meat to rest for five minutes before slicing.
Spiced Cranberry Ketchup
(Makes 2 cups)
1 cup red wine
2 cups orange juice
20 oz. fresh or frozen cranberries
1/4 cup red wine vinegar
3/4 cup powdered sugar
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. white pepper
1/2 tsp. salt
Zest of 1 orange
Tabasco, to taste
In a saucepan, reduce wine and orange juice by half. Add cranberries,vinegar, sugar, cinnamon, ginger, cloves, and pepper. Simmer for 15 minutes.
Add salt, zest, and Tabasco. In a blender, purée half of the cranberry mixture. Combine with remaining mixture, leaving some cranberries whole.
To read the full November 2009 In Good Taste article, “Simple Blessings,” click here.
To see all of Stehling’s featured recipes, including his signature Buttermilk Pie, click here.
To find out more about Hominy Grill and/or make dinner reservations, click here.