Breva’s Menu Recipe

Prep turkey

Pat the butterflied turkey breast very dry with paper towels. Place skin-side down on a cutting board and pound gently with a meat mallet to an even 1/2-inch thickness, working from the center out. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Herb butter

In a small bowl, mix the softened butter with chopped thyme, chopped sage, lemon zest and remaining 1 tsp kosher salt and 1/2 tsp black pepper. Spread the herb butter evenly over the flattened turkey leaving a 1-inch border along one long edge.

Add stuffing and roll

Evenly spread the prepared chestnut and chicken apple sausage stuffing (see stuffing section) down the center lengthwise, leaving about 1-inch space at the far edge. If using prosciutto, lay slices over the butter before adding stuffing. Starting from the near long edge, roll the turkey tightly into a roulade, keeping the seam tucked underneath. Tie the roulade at 1 1/2–2 inch intervals with kitchen twine.

Sear and roast

Preheat oven to 375°F (190°C). Heat 2 tbs olive oil in an ovenproof skillet over medium-high heat. Sear roulade on all sides until golden, about 2 minutes per side. Add 1 tbs butter to the pan and baste the top briefly. Transfer skillet to oven and roast until internal temperature reaches 160°F (71°C), about 30–40 minutes depending on thickness. Remove from oven and tent loosely with foil; rest 15 minutes (carryover will raise temp to safe 165°F).

Slice and serve

Remove twine, slice roulade into 1/2-inch thick medallions and arrange on a serving platter. Spoon any pan juices over slices.

Cook sausage

Heat 1 tbs unsalted butter in a large skillet over medium heat. Add the chicken apple sausage (casings removed) and break up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer sausage to a bowl and leave drippings in skillet.

Sauté aromatics

Add remaining 2 tbs butter to the skillet. Add the chopped onion and celery and cook until softened and translucent, about 6 minutes. Stir in the diced apple and minced garlic and cook 2–3 minutes more until apple begins to soften.

Combine stuffing

Return browned sausage to the skillet with the aromatics. Add chopped chestnuts and stir to combine. Remove from heat and transfer mixture to a large mixing bowl. Add the cubed bread, chopped parsley, chopped sage, 1 cup chicken stock, 1 tsp salt, 1 tsp black pepper and the beaten egg. Toss gently until the bread is evenly moistened — add up to 2 tbs more stock if mixture seems dry. Taste and adjust seasoning.

Use or bake

If using as roulade stuffing, allow the mixture to cool slightly before spreading on the turkey to prevent prematurely cooking the eggs. Alternatively, transfer stuffing to a buttered baking dish, cover with foil and bake at 350°F (175°C) for 25–30 minutes, removing foil for the last 10 minutes to brown the top.

Blanch

Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch 3 minutes until bright green and tender-crisp. Prepare an ice bath. Drain the beans and plunge into the ice bath to stop cooking; drain and pat dry.

Sauté

Heat 1 tbs olive oil in a skillet over medium heat. Add the sliced garlic and cook 1 minute until fragrant but not browned. Add the blanched beans and toss to coat, cooking 2–3 minutes to heat through. Season with 1 tsp salt, 1/2 tsp black pepper and a squeeze of 1 tsp lemon juice.

Finish

Transfer to a serving bowl and sprinkle with toasted slivered almonds. Serve immediately.

Preheat oven and prepare crust

Preheat oven to 425°F (220°C). Place the ready-made 9-inch pie crust into a 9-inch pie pan if not already fitted. Crimp edges as desired. To prevent a soggy bottom, you may briefly blind-bake the crust for 8 minutes with pie weights; remove weights and reduce oven temp to 350°F (175°C) before filling.

Make filling

In a large bowl, whisk together the canned pumpkin puree and sweetened condensed milk until smooth. Add the 2 eggs and whisk until incorporated. Stir in ground cinnamon, ground ginger, ground nutmeg, 1/4 tsp salt and the optional brown sugar. Mix until homogeneous.

Bake

Pour the filling into the prepared crust and smooth the top. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking 35–40 minutes more, or until the center is mostly set (a slight jiggle in the center is fine). If the crust edges brown too quickly, shield with foil.

Cool and serve

Remove pie and cool on a wire rack to room temperature, at least 2 hours, then chill if possible. Serve with whipped cream.