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A MARIO BATALI RECIPE

RED BEANS & RICE STUFFED TURKEY

With sazerac gravy, new orleans style


Ingredients

Serves 20 people

1 whole turkey breast (about 5 to 6 pounds), deboned, split in half, butterflied by your butcher, and pounded out 1/2-inch thick

 

For the Red Beans and Rice Filling:

2 tablespoons olive oil

1 pound Andouille sausage, cut into 1/2-inch rings

1 green bell pepper, 1/2-inch dice

1 yellow onion, 1/2-inch dice

3 stalks celery, ½-inch dice

1 to 2 jalapeños, thinly sliced into rings

2 cloves garlic, chopped

2 cups long-grain white rice

1 tablespoon tomato paste

4 cups chicken stock

2 bay leaves

2 (15 ounce) cans red beans, drained and rinsed,

Kosher salt and freshly ground black pepper, to taste

 

For the Sazerac Gravy:

½ bulb fennel (cut into 1/8-inch dice)

1 tablespoon fennel pollen

4 tablespoons brown sugar

¼ cup all-purpose flour

3 cups turkey stock or chicken stock

½ lemon, finely zested and juiced

Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees F.

 

For the Red Beans and Rice Stuffing:

In a large, heavy-bottomed pot, add the olive oil and place over medium-high heat. Add the sausage and cook until browned. Remove sausage to a paper towel-lined plate and set aside.

 

Add the pepper, onion, celery, jalapeños and garlic, and season with salt and pepper. Sauté until translucent and just beginning to brown, about 5 minutes. Add the rice and tomato paste, stir to combine and cook for 1 to 2 minutes. Add the chicken stock and bay leaves bring to a simmer. Then reduce heat to low and cover with a tight-fitting lid.

 

Let the rice steam for 20 minutes. Remove bay leaves.

 

To a medium bowl, add one can of beans and mash well with a fork. To the cooked rice, add the mashed beans, whole beans, cooked sausage and a drizzle of olive oil. Season with salt and pepper to taste and mix to combine. Set aside to cool.

 

For the Turkey:

Pound the two pieces of butterflied breast to flatten then season with salt and pepper. Place the turkey on a cutting board skin side down.

 

Place some stuffing down the center of both pieces of turkey. Reserve remaining stuffing.

 

Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher’s twine. Place the two rolls on a rack in a roasting pan, skin side up. Using kitchen twine, secure the stuffed turkey rolls every 2 inches. Place in a roasting pan and drizzle with olive oil. Place in the oven to bake until golden brown on the outside and cooked through to 160 degrees F, about 50 minutes. If the pan starts to burn, add a little chicken stock to the pan. Remove turkey rolls to a cutting board and let rest for 10 minutes.

 

While the turkey rests, make the Sazerac gravy.

 

For the Sazerac Gravy: 

Place the roasting pan over medium heat. Remove all but ¼ cup of pan drippings from the roasting pan. Add the fennel, the fennel pollen and the brown sugar and cook 3 minutes. Add the flour and cook, stirring constantly, for 3 minutes. Add the stock, whisking constantly and bring to a boil. Cook until reduced and thickened, about 8 minutes. Finish with the juice and zest of half a lemon. Season with salt and pepper to taste.

 

To serve, remove kitchen twine and discard. Cut turkey into 1-inch slices. Serve sliced turkey over remaining stuffing. Top with warm Sazerac Gravy.

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