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Restaurants›The Alchemist New York Street›Turkey Basket Recipe

Turkey Basket Recipe

Name: The Alchemist New York Streets TURKEY BASKET Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless turkey tenderloins; 1 cups buttermilk; 2 tbs fresh parsley, finely chopped; 1 tbs fresh thyme, leaves, chopped; 2 cloves garlic, minced; 1 tsp kosher salt; 1 tsp black pepper; 3 tbs all-purpose flour; 1 cups vegetable oil (for frying); 8 oz ground pork; 1 each apple (Granny Smith or Honeycrisp), peeled and diced small; 1 each yellow onion, finely diced; 1 each celery stalk, finely diced; 1 tbs unsalted butter; 1 cups sourdough or country bread, crust removed and cubed; 1 tbs chicken or turkey stock; 1 tbs fresh sage, chopped (or 1 tsp dried); 1 tsp fresh thyme, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 0.25 cups dried cranberries, chopped; 0.5 each green apple, julienned; 3 tbs mayonnaise; 1 tsp apple cider vinegar; 1 tsp honey; 0.25 tsp salt; 0.25 tsp black pepper; 2 cups Yukon gold or russet potatoes, cut into fries

Inspired by The Alchemist New York Street

Time1h 30m

Serves2

Buttermilk & herby turkey tenders, pork & apple stuffing, cranberry slaw, festive fries, aromatic jus

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Ingredients

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Turkey Tenders & Marinade

1 lb boneless turkey tenderloins

1 cups Buttermilk

2 tbs fresh parsley, finely chopped

1 tbs fresh thyme, leaves, chopped

2 cloves Garlic, minced

1 tsp kosher salt

1 tsp black pepper

3 tbs 00 bread flour

1 cups vegetable oil (for frying)

Pork & Apple Stuffing

8 oz ground pork

1 each apple (Granny Smith or Honeycrisp), peeled and diced small

1 each yellow onion, finely diced

1 each celery stalk, finely diced

1 tbs Unsalted butter

1 cups sourdough or country bread, crust removed and cubed

1 tbs chicken or turkey stock

1 tbs fresh sage, chopped (or 1 tsp dried)

1 tsp fresh thyme, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cranberry Slaw

2 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1/4 cups dried cranberries, chopped

1/2 each green apple, julienned

3 tbs Mayonnaise

1 tsp Apple cider vinegar

1 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Festive Fries

2 cups Yukon gold or russet potatoes, cut into fries

1 tbs olive oil

1/2 tsp Celtic sea salt

1 tsp fresh rosemary, finely chopped

2 tbs freshly grated Parmesan (optional)

Aromatic Jus

1 tbs Unsalted butter

1 each shallot, finely minced

1 cloves Garlic, minced

1/4 cups dry white wine or dry sherry

1 cups chicken stock

1 each fresh thyme sprig

1 each bay leaf

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Garnish

1 tbs Fresh parsley, chopped (for garnish)

2 each lemon wedges

Method

Turkey Tenders & Marinade

Marinate

Trim and pat turkey tenderloins dry. In a bowl, whisk together buttermilk, chopped parsley, chopped thyme, minced garlic, 1 tsp salt and 1 tsp pepper. Add turkey to the marinade, pressing to coat. Cover and refrigerate at least 1 hour or up to 6 hours.

Bread and Fry

Remove turkey from marinade and let excess drip off. Lightly dust each tender with the 3 tbs flour (this helps the exterior crisp). In a skillet, heat vegetable oil over medium-high until shimmering (about 350°F if using a thermometer). Fry tenders 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to rest for 5 minutes.

Pork & Apple Stuffing

In a medium skillet, melt 1 tbs butter over medium heat. Add diced onion and celery and sauté 3–4 minutes until softened. Add ground pork and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Add diced apple and cook 2–3 minutes until slightly softened.

Stir in bread cubes, 1 tbs stock, chopped sage and thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook another 1–2 minutes to allow flavors to combine and the bread to absorb moisture. Remove from heat and keep warm until assembly.

Cranberry Slaw

In a large bowl combine shredded green and red cabbage, chopped dried cranberries and julienned green apple. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, 1/4 tsp salt and 1/4 tsp pepper until smooth.

Pour dressing over slaw and toss until evenly coated. Taste and adjust seasoning. Chill in refrigerator for at least 15 minutes to let flavors meld.

Festive Fries

Preheat oven to 425°F (220°C). Toss cut potatoes with olive oil, 1/2 tsp salt and chopped rosemary on a sheet pan in a single layer.

Roast 25–30 minutes, turning once, until golden and crisp. Remove from oven and, if using, sprinkle with grated Parmesan while hot. Keep warm.

Aromatic Jus

In a small saucepan, melt 1 tbs butter over medium heat. Add minced shallot and garlic and sauté 1–2 minutes until fragrant and translucent but not browned.

Deglaze with 1/4 cup white wine, scraping any browned bits. Reduce by half (about 2–3 minutes), then add 1 cup chicken stock, thyme sprig and bay leaf. Simmer gently 8–10 minutes until slightly reduced.

Remove thyme sprig and bay leaf. Season with 1/4 tsp salt and 1/4 tsp pepper. Keep warm. Optionally whisk in a small pat of butter off-heat for sheen before serving.

Assembly & Garnish

On each plate (or serve family style in a basket), place a portion of festive fries alongside a generous scoop of pork & apple stuffing. Place 2 buttermilk herby turkey tenders on top or beside the stuffing.

Add a mound of cranberry slaw on the side. Spoon aromatic jus around the turkey and stuffing (or serve in a small ramekin). Garnish with chopped parsley and lemon wedges. Serve immediately.