Individual Turkey Cornucopias with Zesty Fruit Stuffing

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Individual Turkey Cornucopias with Zesty Fruit Stuffing

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Joni Hilton                                           


Joni loves to play with her food. For years she's 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 she had the idea to do it with strips of turkey, only wrapped around smaller cones for individual servings. Could it work? Check out the photo! Not only did it work, but it's a show stopper to dazzle one and all. The portion size is perfect, the colors are brilliant, and it's much easier than it looks. Best of all, it's a great way to enjoy holiday flavors for a smaller crowd, when a whole turkey is just too much. Although you could make it for as large a group as you like. Talk about a brand new, creative dish that's bursting with flavor AND presentation!


Serves 4

Ingredients:
1/4 Cup dried apricots, chopped
1/4 Cup fresh cranberries (may use dried)
1/2 Cup onion, chopped
1/2 Cup celery, chopped
6 Tbsp. cooking oil, divided
1 tsp. Caribbean Jerk seasoning
1/2 tsp. salt
1/2 (6 oz.) pkg. purchased seasoned stuffing
1/2  Cup chicken broth
1 egg, beaten
1 & 1/2 lbs. turkey breast meat
1/4 Cup flour
1/2 tsp. rosemary
1/2 tsp. thyme
salt & pepper, to taste
1 yam
1/4 Cup blueberries
1/4 Cup parsely, chopped

1. Preheat oven to 350 degrees. Boil cranberries and apricots to soften; drain.  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).

2. Make 4 small cornucopia forms from aluminum foil (the size of ice cream cones). Wrap each with parchment. 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 3 Tbsp. 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). 

3. 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 parsely and serve.

This is such a flexible dish-- you can use other veggies and fruits, mushrooms, sausage, etc. in the stuffing. I even used purple potatoes as you can see in the photo.