Vancouver chef Sebastian Cortez, owner of Sebastian & Co Fine Meats, knows that not everyone is planning to feed dozens of people for Thanksgiving. As such, he’s got tips on how to serve up a sophisticated Thanksgiving for a smaller party. —Vita Daily
Looking to feast with a smaller group but you still want a show stopper? Sebastian recommends the turducken breast roast. It offers all the grandness of the turducken but in a smaller, more manageable package. Simply tie together the breast of a turkey, a duck and a chicken, layer with stuffing and cook at 300F until the internal temperature reaches 175F. If you like your meat on the crispier side, set the oven to broil and remove at desired colour and crispness. Rest, carve and serve with any sides.
For a side, Sebastian recommends a butternut squash risotto and simple roasted Brussels sprouts. Cook risotto as usual, add diced squash (half inch cubes), finish a hint of orange zest for an extra hit of colour and flavour. For the Brussels sprouts, place a baking sheet with olive oil into the oven while it preheats. Cut your sprouts in half and toss them in the warm oil simply adding salt, pepper and a squeeze of fresh lemon juice. Roast at 400F until crispy.
sebastianandco.ca
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