Andouille, Crayfish, and Brioche Stuffing

Persimmon Orange Scented Cranberry Sauce

Persimmon Orange Scented Cranberry Sauce

4 oranges, peeled, peel reserved

1-12 oz. bag fresh cranberries

1 cup light brown sugar

1/2 cup diced sun dried persimmons

1/4 cup black muscat wine

1/4 cup champagne vinegar

2 Tbsp. peeled, chopped ginger

1 3" cinnamon stick

1/4 tsp. freshly ground black pepper

Remove white pith from orange peel. Julienne enough peel to make packed 1/4 cup. Place in large non-reactive saucepan with remaining ingredients. Cook over medium heat, stirring frequently, until liquid is slightly reduced and berries burst. Simmer 10 minutes, stirring occasionally. Segment oranges. Cut inner edge from each segment, removing seeds. Add oranges to cranberry mixture. Increase heat. Bring to boil. Simmer 5 minutes, until thickened, stirring often. Remove cinnamon stick. Set aside.

Andouille, Crayfish and Brioche Stuffing

1/2 stick unsalted butter

2 cups minced leeks, white part only

1/2 cup finely diced celery

1/2 cup thinly sliced fennel

1/4 cup chopped pecans

1/2 cup diced sun dried apricots

1 tsp. chopped sage

1/2 cup minced parsley

1 cup chicken stock

4 hot Italian sausages

2 andouille sausages, cubed

2 loaves brioche, cubed

1 lbs. crayfish tails, cooked, peeled

Pre-heat oven to 375˚F. Melt butter in medium skillet over moderate heat. Add leeks, celery, and fennel. Cook without browning, 2 minutes. Add pecans, sun dried apricots, sage, parsley, and chicken stock. Bring to boil. Let cool. Remove Italian sausage from casing. Crumble sausage meat into mixing bowl. Combine with cooled vegetable mixture. Fold in remaining ingredients. Season to taste with salt and freshly ground pepper. Place two thirds of stuffing into baking dish. Cover. Bake 30 minutes.

Cajun Spice Blend

3 Tbsp. mustard seeds

2 Tbsp. coriander seeds

2 Tbsp. fennel seeds

2 Tbsp. cumin seeds

2 Tbsp. whole black pepper

3 Tbsp. sweet paprika

2 Tbsp. lemon grass powder

2 Tbsp. thyme

2 Tbsp. oregano

2 Tbsp. kosher salt

1 Tbsp. onion granules

1 Tbsp. garlic granules

1 tsp. cayenne pepper

Toast mustard, coriander, fennel, cumin and whole black pepper in small skillet over medium heat until fragrant. Place in spice grinder. Pulse until finely ground. Combine with remaining ingredients in mixing bowl.

Cajun Spiced Free Range Turkey Breast

4-5 lb. boneless free range turkey breast

2 Tbsp. unsalted butter, melted

3 Tbsp. cajun spice blend

1/4 cup olive oil

2 Tbsp. thinly sliced shallots

1 tsp. chopped lemon thyme

1 star anise

1/2 cup ruby port

1/4 cup sun dried figs, quartered

3 cups chicken stock

2 Tbsp. unsalted butter

to taste sea salt and freshly ground black pepper

Place boneless turkey breast on cutting board. Butterfly cut breast lengthwise to create pocket. Place remaining one third stuffing in turkey breast pocket. Tie with butcher twine. Brush breast with melted butter. Rub with cajun spice blend. Coat roasting pan bottom with olive oil. Place turkey breast in pan skin side up. Bake 45 minutes to 1 hour, until center of turkey breast reaches 160˚F. Remove turkey from roasting pan. Discard fat. Add sliced shallots, lemon thyme, and star anise. Cook on low heat 2 minutes. Pour in ruby port and sun dried figs. Reduce by half. Add chicken stock. Reduce by two thirds. Whisk in butter. Season with salt and pepper.