Over the last few weeks, we pored over all the entries into the Thermador Ultimate Holiday Recipe Contest, and have finally, officially, selected the winner of the Grand Prize, a Thermador pro-series Double Wall Oven …
Congratulations to Joni Hilton for her Individual Turkey Cornucopias with Zesty Fruit Stuffing!
In any contest, judges always remark “how tough it was to select a single winner” because all the entries were so good, but really, this was a very tough choice for us. We loved all the gorgeous holiday cakes (who doesn’t love a Buche de Noel?!), glittering pies (maple? Bourbon? are you kidding me?), beautiful Holiday morning breakfast and brunch casseroles (eggnog French toast!), decadent holiday side dishes (bacon AND beer in macaroni and cheese!), and stunning main dishes.
However, Joni’s Individual Turkey Cornucopias stood out to us for its originality/creativity, and just the appeal of changing what is traditionally a huge, hulking family style feast to a simple-but-utterly-elegant dinner. About the recipe, Joni says:
“For years I’ve been making a bread cornucopia, where you wrap dough around a giant cone of foil, and bake it, to make an edible container for the bounties of the harvest. Then, one day I had the idea to do it with strips of turkey, only wrapped around smaller cones for individual servings. ..it’s a great way to enjoy holiday flavors for a smaller crowd, when a whole turkey is just too much (and takes too much time).”
We made Joni’s Turkey Cornucopias in the TasteSpotting Kitchen and love how they turned out. We made a few minor changes to the recipe, so we’re re-printing her original recipe (available on Thermador’s recipe site) with our notes here.
Again, congratulations to Joni Hilton for the winning recipe! Thermador and TasteSpotting can’t wait for you to start cooking and baking in your new Double Wall Oven! To all the talented cooks and bakers who entered the contest, we cannot thank you enough!
And a special thanks from us here at TasteSpotting to our friends at Thermador for providing us with the Grand Prize! (For those of you who are interested in detailed specs of the grand prize, check out the oven on Thermador’s site here.)
Joni Hilton’s Individual Turkey Cornucopias with Zesty Fruit Stuffing
This is a re-print of Joni’s original award-winning recipe, with the insertion of just a few TasteSpotting Kitchen (TK) modification notes in italics.
We didn’t really change anything about the recipe, only the technique for shaping the cornucopias. We used actual ice cream cones, wrapped in parchment paper. The cones were sturdy, and easier to remove after roasting they turkey cornucopias because you can crush them a little and slip the turkey cornucopias right off.
¼ cup dried apricots, chopped (TK note: left out because we forgot!)
¼ cup fresh cranberries (may use dried – TK note: we used dried cranberries)
¼ cup blueberries (TK note: we used dried blueberries)
½ cup onion, chopped
½ cup celery, chopped
6 tablespoons cooking oil, divided
1 teaspoon Caribbean Jerk seasoning (TK note: we used dashes of salt and pepper only)
½ teaspoon salt
½ (6 oz.) pkg. purchased seasoned stuffing
½ cup chicken broth
1 egg, beaten
1½ lbs. turkey breast meat
¼ cup flour
½ teaspoon fresh rosemary
½ teaspoon fresh thyme
salt and pepper, to taste
1 yam (TK note: we omitted)
¼ cup parsley, chopped
Preheat oven to 350 degrees.
Boil cranberries and apricots to soften; drain. (TK note: We poured hot tap water over dried cranberries and blueberries)
In a large skillet over medium heat, saute onions and celery in HALF the oil. Add jerk seasoning and salt. When onions are transparent, pour into large bowl. Stir in cranberries & apricots, stuffing mix, broth, and egg. Transfer to non-stick sprayed baking dish, bake 20 minutes. (Keep skillet handy).
Make 4 small cornucopia forms from aluminum foil, the size of ice cream cones. Wrap each with parchment. (TK note: We used ACTUAL sugar cones and wrapped them with parchment paper. See photos below!)
Slice ½-inch thick turkey strips and wrap around forms, holding in place with toothpicks. Coat with flour, then sear until golden in a hot skillet containing remaining oil. Sprinkle with rosemary, thyme, salt, and pepper, then bake at 350 degrees for 15-20 minutes or until turkey strips are no longer pink (may bake alongside stuffing).
Five minutes before cornucopias are done, pierce yam with a fork to release steam, and microwave on high for 4 minutes; set aside.
Remove stuffing and turkey cornucopias from oven. Remove toothpicks and forms, then fill cornucopias with baked stuffing. Slice yam open. Using a melon baller, scoop balls of yam and tuck into stuffing along with blueberries.
Sprinkle with parsley and serve.
TK Note: we also passed a bowl of white wine gravy at the table. If you have actual turkey gravy (possibly leftover from a bigger holiday family meal?) that would probably be even better!