"Recipes are meant to be shared"...Ann Thibeault

Wednesday, October 19, 2011

Turkey Ballotine

Have you ever made something that was not necessarily difficult, but was time consuming, and, as it turns out, it was hardly worth the effort?


That is how I would describe tonight's dinner.
 Boning a turkey leg isn't difficult, but removing the tendons is a PITA.



Stuffed with a sage bread dressing. 
The dressing was good, but the whole dish would have been better
if I'd used a turkey breast instead of legs.
 

Loved all the sides including the gravy and mashed potatoes.


And the best part of dinner was the wine.

 Rodney Strong  2007 Reserve Pinot Noir.

9 comments:

  1. Oh dear. I don't think I'd want to mess around with de-boning a turkey leg unless I had a professional chef showing me EXACTLY how to do it best. However, now I'm curious to at least try it once as an experiment in patience. We'll see. Looks great btw! How long was the roast and at what temp?

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  2. Matt, if you are interested in boning out a chicken or a turkey, I have a pictorial that might help you. It isn't difficult to do.

    http://thibeaultstablerecipes.blogspot.com/2009/07/how-to-bone-out-whole-chicken.html

    Roasted at 500°F for about an hour.

    Ann

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  3. I'd definitely love this with turkey breast...less tendons, right??? Looks fabulous, Ann!

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  4. I have had similar issues with the different cuts, so I stick to the breast, being the easiest for me.

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  5. OH my Ann...I had though you used a turkey thigh...the leg? You are a better girl than I...I have deboned a whole chicken and a whole turkey a few times...not a job I care to repeat too often.
    The dish still looks marvelous along with all the sides...
    Gorgeous pics btw...
    L~xo

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  6. Hi! I have searched but I cannot find this recipe. Can you post it,or tell me where I can find it. It looks delicious.
    Kathy

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  7. Linda, I often bone out whole chickens. I find that easy to do. Even chicken legs are easy to bone and stuff. http://www.thibeaultstable.com/2010/08/boneless-stuffed-chicken-legs.html. And so are chicken breasts - http://www.thibeaultstable.com/2009/11/satisfying-craving.html.

    But turkey legs take a little more effort because the tendons have to be removed.

    Anonymous, no recipe really needed. Just use your favourite stuffing. Or try the stuffing posted here: http://thibeaultstablerecipes.blogspot.com/2009/07/how-to-bone-out-whole-chicken.html

    This is one of my husband's favourites.

    Ann

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  8. I think I would opt for the turkey breast also...and a full glass of wine! Excellent meal!

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  9. Even thought it was a PITA (LOL!) to prepare the result is mouthwatering. I do like the dark meat and would opt to use chicken thighs instead.

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