Recipes

Episode 1

Poultry/stuffing

Granny's turkey breast

5 slices prosciutto

1/3 cup raisins

5 bread slices (cubed)

olive oil

2 oz. apple juice

3 oz. white wine (optional)

Spice mixture (all spice, pumpkin spice, cinnamon, nutmeg and thyme)

Salad/veggies

1 bag spinach 3 bell peppers strawberries tomatoes on the vine Salad Dressing 3/4 cup white vinegar 1 cup olive oil 1/4 cup apple juice Peppers for salad

Roast peppers for salad first. Coat in olive oil and roast whole over open flame, if you have a gas stove or bbq. If not, still coat them in olive oil and stick them in the oven or broil them. Roast until the entire pepper is charred. Once charred place roasted peppers in a bowl and cover with plastic wrap. Set aside.

Tomato garnish

To blanch tomatoes, slice an "x" into the bottom of the tomatoes and place them in boiling water. Tomatoes are ready once the skin starts to break. Take them out of water, let cool, and peel skin off.

Stuffing for turkey

Put 2 tablespoons of olive oil in a pan. On medium heat add cubed bread, raisins, spice mixture, add apple juice and white wine. Cook until wine evaporates.

Turkey

Butterfly turkey breasts while stuffing is cooking. Season turkey breast with a little bit of salt and pepper before stuffing. Once stuffing is ready, add to inside of turkey breast. Wrap turkey breast in prosciutto and tie together with twine. Bake at 360F for 25-30 minutes. Once out of the oven, let turkey rest for 5-10 minutes, then slice.