A couple weeks ago, we posted two recipes given to us by the folks at the Classic Catering People for your next tailgate party. We've got a couple more to share with you, including a dessert!
I made the Nutella bread pudding and it was easier to make than I thought. We'd love to hear your favorite tailgate recipes. Tweet us @TasteBudsABC2!
Turkey Breast Roulade with Parmesan and Sage By: Chef John Walsh of The Classic Catering People
4 tablespoons grapeseed oil, divided
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 teaspoon fennel seeds, crushed
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1 tablespoon Chiffonade of fresh sage
1 cup shredded parmesan
2 cups fresh brioche bread, small dice
1x 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
Heat 2 tablespoons of grapeseed oil and 1 tablespoon of butter in skillet and sauté onion and fennel seeds till translucent. Remove from heat. Stir in parsley, rosemary, and sage. Mix in parmesan cheese and breadcrumbs; season stuffing to taste with salt and pepper. Cool stuffing completely.
Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/4-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Starting at 1 long side, roll up turkey jelly-roll style. Tie roll with butcher’s twine. Tie roll once lengthwise to secure ends. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 165°F, basting with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil.
Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices.
Nutella Bread Pudding By: Chef John Walsh of The Classic Catering People
1 quart (4 cups) whipping cream
3/4 cup plus 2 tablespoons sugar
1/4 cup half-and-half
1 1/4 cups Nutella
4 large eggs
3 teaspoons vanilla extract
12 ounces French bread and Brioche with crust, cut into 1-inch cubes
Preheat oven to 325°F. Bring cream, 3/4 cup sugar, and half-and-half to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup Nutella and whisk until melted and smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture to create a custard. Let custard cool for 10 minutes, stirring often.
Add bread cubes and remaining Nutella to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.