turkey casserole with wine sauce

2020-12-27

Three and a half weeks!
This is by far the longest preparation time I have ever used in an recipe.

I confess: it wasn't intentional. That turkey was quite big for the 2 of us. I used one half of that turkey breast for a different recipe, and this piece was left waiting and waiting and waiting. It did turn out OK though.

INGREDIENTS

This is what you need for 4 servings:

1 turkey breast
1 bottle red wine
salt
1 qt. canned sliced potatoes
(or use fresh or dehydrated sliced potates)
extra vegetables of your choice
- bell pepper mix, onions, carrots, beans, ...
- mushrooms would be good
S&P, spices of your choice

Pic1: turkey casserole with wine sauce

Directions

2020-12-04 — 2020-12-27

Pic2: 2020/12/04 — wine marinade
Pic3: 2020/12/27 — 'corned' turkey after 3 1/2 weeks
Pic4: the turkey juice & red wine marinade after 3 1/2 weeks

I marinated turkey breast in a red wine brine (Pic2) for 3 1/2 weeks at near-freezing temperatures.
You could speed this up considerably by slicing the turkey breast beforehand.
By the time it was done, the turkey looked like corned beef. (Pic3)
It also no longer had that sharp turkey flavor that Marielos so dislikes.
Picture 4 shows what the 'red wine' looked like after all that time.
Not very drinkable I would think, but a very nice base for the sauce.

the casserole:

Pic5: canned scalloped potatoes
Pic6: turkey and potatoes
Pic7: extra vegetables

If using fresh or dehydrated potatoes, cook or rehydrate first
Arrange sliced turkey breast and potatoes in an oven-proof dish.
Alternatively, sandwich the potatoes between the turkey slices as well to let the sauce penetrate better.
Cover with extra vegtables.

the sauce:

Pic8: butter + flour = roux
Pic9: 1 cup of marinade
Pic10: the remainder + milk

Microwave the marinade to luke-warm.
A velouté sauce starts with a blond roux. Fry the flour until it changes color.
I hardly ever make velouté sauces. Allowing the roux to color was a bit of an experiment for me.
The marinade liquid made up the majority of the added liquid.
- Remove from the heat and whisk in one cup of the marinade. It should thicken immediately.
- Gradually incorporate the remainder of the marinade.
I added only very little milk at the end to lighten the color. Cream would break.
Simmer for 10-15 minutes while stirring frequently to avoid burning.
You do want this to be quite thick.

finalizing, baking:

Pic11: sauce
Pic12: more potatoes
Pic13: baked

Pour the sauce over the dish.
Lift the content gently with a fork to remove airpockets.
If desired, add a few more potatoes for decoration.
Optionally add breadcrumbs.
Bake 45 minutes at 375 ºF. convection; or 390 ºF conventional.

served:

Pic14-16: turkey = sauce, potatoes, vegetables

Serve and enjoy.
This turned out very well. I loved that sauce.
If I had added mushrooms, it would have been very similar to coq-au-vin.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org