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Prep
Difficulty
Medium
Time
Estimate
over 1 hour
Roast the Turkey, this takes hours so there is plenty of time to make the Herb Polenta and wash the greens. As soon as the Turkey comes out, place the stuffing in the oven. Cover the bird and allow it to rest. Use any of the juices from the bird to make the gravy. Once the gravy is done, saute the greens and finish with the mascarpone cheese. Slice the bird and serve with the sides.
An herb butter is used to moisten and flavor up whole roasted turkey. If you want leftovers, plan on two pounds of the bird for every guest.
Polenta is an exciting switch from the dried cubes of bread. Some of the polenta will crisp up, while the rest stays creamy lending a fabulous texture perfect to stuff into meat or as a tempting side. There is an option within the recipe to make the polenta from scratch.
This is best with the drippings off of the bird- fat and all. While your turkey roasts, the innards can simmer. If you need space on your stove a crockpot set on high heat will help get the job done. If you want a tad extra flavor, add fresh herbs, garlic or onions to the simmering innards.
If you have a lot of drippings and broth from the innards, double the roux to prepare more. If you want a thicker gravy, double the roux again.
This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
