Holiday dinners in my family were their own brand of traditional—in an Italian way. My dad fixed a turkey, but the rest of meal was strictly Italian. Like spaghetti with pork chops, braciole and nonna's baked tomatoes and zucchini. I didn't grow up with stuffing or sweet potatoes or green bean casserole. I've come up with some Mediterranean dishes for holiday dinners that you might want to add to your repertoire or try for a holiday party. The main turkey dish and sides are simple, come together quickly and some can be made ahead.
Mediterranean Turkey Roulades
MEDITERRANEAN TURKEY ROULADES
Serves 6
For stuffing:
1 lb Italian bulk sausage
1 yellow onion
4 cloves garlic
1-1/2 jars sundried tomatoes in oil
1/2 jar roasted red peppers
chopped fresh parsley
For roulades:
2 boneless turkey breasts, skin on
salt
1 cup grated Parmesan cheese, divided
fontina cheese, sliced in thin strips
1 lemon
1 yellow onion
4 celery ribs
salt
Spanish paprika
1. Cook stuffing: Brown sausage in large skillet. Remove and set aside. Add onion and garlic, saute on medium-low heat about 3 minutes or until translucent. Add sundried tomatoes and roasted red peppers to pan and saute on medium-low heat to combine flavors, about 5 minutes. Place mixture in food processor and pulse to a small chop. Add mixture back into skillet along with sausage. Add parsley and heat mixture through, about 5 more minutes.
2. Prepare turkey breasts: Butterfly breast, unfold and sprinkle cut side with salt and 1/2 cup grated Parmesan, then spread on half of the sausage mixture. Top with fontina cheese slices. Roll lengthwise and secure with 12” sections of kitchen twine, using about 3 to 4 pieces around the roll, and one longer section crosswise. Repeat with the other breast.
Add lemon and onion wedges to roasting pan.
Place turkey rolls on top to roast.
3. Prepare the roasting pan: Add lemon and onion wedges and celery ribs to the bottom of a roasting pan and place the two turkey rolls skin side up on top of the vegetables. Sprinkle turkey rolls with salt and paprika.
4. Bake at 425 for about 1 hour, or until internal temperature at the meatiest portion of the turkey reads 160 with an instant-read thermometer. Let rest 10 minutes before slicing. Be sure to use the drippings at the bottom of the roasting pan as a sauce!
Pepper Potatoes
PEPPER POTATOES
Serves 6
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 Tbsp chopped fresh oregano
1 red bell pepper
1 yellow bell pepper
1 medium red onion
1 cup cherry tomatoes
1/2 cup olive oil, divided
3 cloves garlic
2 pounds mini potatoes
2 Tbsp white wine vinegar
salt & pepper
1. Preheat oven to 400. Cover a rimmed baking sheet with non-stick foil. Chop the parsley, chives and oregano and mix together, set aside.
2. Cut peppers into 1/4-inch strips. Halve onion and slice into half-moons. Place peppers, onions and tomatoes on prepared baking sheet. Sprinkle 1/4 cup olive oil over top and season with salt and pepper. Toss to coat and arrange in a single layer. Place the garlic cloves in the center of the vegetables—just so you can find them easily.
3. Roast vegetables 10 minutes. Meanwhile, quarter the mini potatoes lengthwise and place in a saucepan of cold water. Boil 10 minutes or until almost done. Remove the roasted garlic from the baking sheet and smash into a paste. Drain potatoes and layer over roasted vegetables. Sprinkle the remaining 1/4 cup olive oil along with the smashed garlic over top of vegetables and potatoes and season again with salt and pepper. Roast 10 more minutes.
4. Transfer to a serving platter. Sprinkle with the chopped herb mixture and sprinkle with white wine vinegar. Season with salt and pepper to taste.
Chermoula Green Beans & Carrots
CHERMOULA GREEN BEANS & CARROTS
Serves 6
Think of the african relish chermoula as a variation of pesto.
3 cloves garlic, peeled and halved
1-1/2 cups fresh cilantro
1 cup flat leaf parsley
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp smoked paprika
1/2 tsp ground cumin
kosher salt
1/4 tsp black pepper
1 lb. haricot verts
4 carrots, peeled and sliced into strips
1 tbsp chopped fresh parsley
1. Place garlic, cilantro, parsley, olive oil, lemon juice, paprika and cumin in food processor. Pulse until well blended, about 1 minute. Add salt to taste and black pepper. Pulse just until incorporated.
2. Bring about 2 inches of water in a large saucepan to boil. Add green beans, carrots and parsley. Reduce heat and steam vegetables 5 minutes until just tender. Toss vegetables with sauce. Place in serving dish and garnish with some quartered lemons.
Radicchio, Fennel & Orange Salad
RADICCHIO, FENNEL & ORANGE SALAD
Serves 6
3 oranges, plus zest of 1 orange
2 Tbsp white wine vinegar
1 tsp dijon mustard
1/4 cup olive oil
salt & pepper to taste
2 cups torn romaine leaves
1 cup arugula
1 small fennel bulb, thinly sliced
2 cups torn radicchio leaves
1/2 medium red onion, thinly sliced
1/2 cup kalamata olives
2 oz crumbled feta
1. Segment oranges into a small bowl. Reserve the membranes and squeeze the juice in another bowl, yielding 1/3 to 1/2 cup orange juice. Add vinegar, dijon, olive oil, salt and pepper to juice and whisk to combine for the vinaigrette.
2. Toss romaine, arugula, fennel and radicchio together in a large bowl. Add orange segments, red onion and olives. Pour dressing over ingredients and toss to coat. Place in serving bowl and sprinkle feta over top to serve.