I had a bunch of turkey thighs left over from a turkey pastrami session, was looking for something to do with them, Came across this.
This is from a Ruhlman, Michael; Polcyn, Brian. Charcuterie recipe that used dried tart cherries.
When I looked in the store the dried cherries were $5 for 2.0 oz. Fresh were $2.25 per lb. So I used fresh and added a lil extra soaked in white whine! I also brined the turkey overnight in MHPB, Mojo and white wine (not in the recipe). I also doubled the recipe as written.
300 grams fresh cherries, pitted and soaked in white wine. Wine below.
125 milliliters dry white wine
1.5 kilograms skinless, boneless turkey leg and thigh meat, cartilage and sinew removed, diced, brined overnight MHPB and white wine and Mojo(discard brine).
675 grams pork back fat, diced
40 grams kosher salt
20 grams sugar
6 grams ground white pepper
12 grams minced fresh sage
1 gram grated fresh ginger
2 grams ground cloves
1 gram ground cinnamon
I mixed the ingredients except the wine (drained from cherries). Ground with 3/8 plate, then mixed the wine back in to get the right consistency.
Mess in place.
Test fry. Ummmmm!
Stuffed.
After resting in the fridge overnight.
All packaged up fer the freezer,
Lil test fry sammi!
Really nice, different, slightly sweet yet savory. More of a saute with ooions and peppers kind of sausage than grilled. Really doesn't seem like turkey at all.
I have a pic sauteed somewhere, I'll get back when I find it.
If you have someone with no tolerance for heat, this is a good mix!
Thanks fer lookin!
This is from a Ruhlman, Michael; Polcyn, Brian. Charcuterie recipe that used dried tart cherries.
When I looked in the store the dried cherries were $5 for 2.0 oz. Fresh were $2.25 per lb. So I used fresh and added a lil extra soaked in white whine! I also brined the turkey overnight in MHPB, Mojo and white wine (not in the recipe). I also doubled the recipe as written.
300 grams fresh cherries, pitted and soaked in white wine. Wine below.
125 milliliters dry white wine
1.5 kilograms skinless, boneless turkey leg and thigh meat, cartilage and sinew removed, diced, brined overnight MHPB and white wine and Mojo(discard brine).
675 grams pork back fat, diced
40 grams kosher salt
20 grams sugar
6 grams ground white pepper
12 grams minced fresh sage
1 gram grated fresh ginger
2 grams ground cloves
1 gram ground cinnamon
I mixed the ingredients except the wine (drained from cherries). Ground with 3/8 plate, then mixed the wine back in to get the right consistency.
Mess in place.
Test fry. Ummmmm!
Stuffed.
After resting in the fridge overnight.
All packaged up fer the freezer,
Lil test fry sammi!
Really nice, different, slightly sweet yet savory. More of a saute with ooions and peppers kind of sausage than grilled. Really doesn't seem like turkey at all.
I have a pic sauteed somewhere, I'll get back when I find it.
If you have someone with no tolerance for heat, this is a good mix!
Thanks fer lookin!
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