by Chef Scott Yates
Serves 12-15 people Prep time (1 hour) Cooking time (4 hrs)
Remove Stemmler’s Bone In Ham from package and score the skin with a sharp knife. Cut about ¼” in the skin and make a crisscross pattern, approximately 1” apart. Place in Roasting pan and cover, then into a preheated 350F oven. Bake for 2 hours. Mix butter with bread crumbs. Set aside. In a separate small pot, add the ingredients for the glaze. Simmer this and let it reduce by half to thicken. Every 30 min, brush some glaze all over the ham. Letting it seep into the scored skin will add flavour to the meat. After 2 hours, glaze one more time then stick the breadcrumb mixture all over the ham. Press it down firmly so it will hold in place. Put ham back in oven for 30 min uncovered so it will brown up. Pull it out then let it rest, loosely covered for 20 min. Any excess glaze can be drizzled over the ham once sliced.
In another pot, add the thawed rhubarb along with all the other ingredients listed for the compote. Let slowly simmer for 1 hour, not stirring. Just slightly swirl the pot around every so often. Once its thickened into a chunky compote, let it cool and rest. It will thicken more as it cools.
Remove Stemmler’s Half Turkey Breast, Thigh & Leg from package. Rinse and pat dry with paper towel. Take a knife and cut a slit into the fattest part of the breast going horizontally, carefully not to poke through the meat. You want to make a cavity to hold the stuffing.
For the stuffing, saute in a bit of oil, the leeks and celery. As it becomes soft, add the white wine unpeel the skin from the sausage and add it to the mixture. Cook it for 10 minutes then add the white wine. Let the liquid cook out then add the rest of the breadcrumbs and trailmix. Let cool then stuff the turkey breast with as much as possible. With the rest, you can stuff it in the thighmeat and fold it underneath. Place the turkey skin side up into a roasting pan, drizzle with oil, salt & pepper and brush with apple butter. Lay the fresh herbs on top and pour some chicken stock into the bottom. Cover and place into 325F oven for 2-2 ½ hrs. Depending on the thickness of the leg & thigh, use a thermometer to make sure it reads at least 160F. For the last half hour roast uncovered to get some colour and crispness on the skin. Pull it out and cover with foil to rest for 20 minutes before slicing.
While its resting, drain the leftover liquid and start to boil it. Add more stock if neccessary, then make a slurry with ¼ flour & ¼ cup water. Mix and add slowly to gravy making sure its smooth. We don’t want lumps.
For the potato pave, this works better when its done the day before. It needs time to be compressed so the liquids and the layers all infuse together. To start, you need a slicer or mandolin. Make sure there is a safety cover to protect your fingers as the blades are very sharp (I still cut myself sometimes!!). Wash and slice all the yukons very thinly, as a scalloped potato would be. I leave the skin on as long as its clean. Place in a bowl along with melted cream cheese, some shredded emmental and the rest of the ingredients. Toss so all the potatoes get covered with the cheese and liquid. In a greased baking pan, lay the sliced potatoes to cover the bottom and fill it in layers about ? of the way. Next, peel the sweet potato and slice it in the same manner. Sweet potatoes are firmer and not as moist or starchy so take a little more care when slicing as they can slip or stick to the mandolin. Once they are sliced, lay them on top of the yukons that are already in the pan. even them out then add the rest of the yukons on top. Once baked, the appearance is nice with a layer of colour in it. Cover with parchment paper then foil. Bake at 325F for 2 hours or until a fork goes easily through the potatoes. Once they are done, place some consistent weight on top of the potatoes (another pan the same size with cans or a couple bricks in it. Let it rest overnight. when its time to reheat them the next day, pull off the covering and top it with the rest of the emmental cheese. Bake at 300F for about an hour. Once its hot, you can slice it into portions as if it was like a lasagna. Its ready to serve.
For the Veg, peel and chop carrots, place in pot and start to simmer with a bit of water and stock. Add white wine just to cover the carrots. Cook 5 minutes then add the chopped asparagus, the edamame and seasoning. Cook 5 more minutes and drain the liquid. Add green onion, toss and serve.
Happy Stemmler shopping and Happy Easter!
For more information on Chef Scott Yates please visit : @chefscottycooks