lovesgenoise's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
| This makes a quick and easy weeknight dish, and is a great way to make pork chops. My chops were at the thin end of the range specified, and I found they cooked more quickly than the recipe specified. That may also be because I have an electric stove, so "low" may be hotter than with a gas range. I took them off the heat as they approached 160F on an instant-read thermometer.
In the French style, the garlic is left whole for cooking and then removed before serving, and it stays in the background, the dish is not too garlicky.
I may have been lax about stirring the lima beans enough, because they seemed to be a little unevenly cooked (some were undercooked). I think next time I may give them a quick boil/drain before sauteeing them. But that's me, not the recipe.
The only thing I would change about the recipe is to pull back on the thyme, it is a little too much for me. |
| I've made this twice now and I think it's destined to become a family tradition. My first time making it I was a little intimidated by the need to filet a turkey breast, but it turns out it's pretty fast and easy. And a heavy rolling pin worked fine to hammer the meat, no special tool required there.
Editing after my third go-round with this recipe: using a separately purchased turkey breast makes this an easier and approachable recipe. I did find it a bit challenging to remove the breast bones from the whole turkey.
For me, the shallots and sage leaves need to be sauteed before adding to the filling, I found them to be too strong and unbalanced when put in raw, as the recipe specifies. I also found it helpful to have the prosciutto and pancetta sliced as thinly as possible to keep from overwhelming the delicate white meat flavor.
The real beauty of this recipe is not only that it allows you to roast the breast meat separately (avoiding overcooking), but that it also allows you to make large quantities of wonderful stock the day before roasting the turkey, so you have it for the best stuffing and gravy you'll ever experience. |
| The stock, stuffing and gravy from this recipe are far, far better than any I've ever had, either in someone's home or in a restaurant.
The key to these recipes is being able to make a large quanitity of the best stock you'll ever taste a day before the turkey is roasted. It provides a base for the stuffing and gravy that is just divine. It's worthwhile to note that I found it easier, and just as good, to roast the bones in the oven, whole, rather than cutting them up and roasting in a pan, stovetop.
We left the mushrooms out of the stuffing due to a family allergy, but it was still sublime. Up until I tried this recipe I had never much cared for stuffing- now that has changed, I can't wait to have this again. We used vacuum-packed, jarred chestnuts that were excellent and helped this come together very quickly. |
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