Vino Cotto Turkey with Green Bean and Sugar Snap Peas Salad Recipe
Vino Cotto Turkey with Green Bean and Sugar Snap Peas Salad Recipe
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
Ingredients:
- 1 litre (4 cups) chicken stock
- 1 orange, thinly peeled rind only
- 20 gm (4cm piece or 1.6 oz piece) ginger, thinly sliced
- 4 garlic cloves, crushed
- 2 star anise
- 1 tsp black peppercorns
- 1 turkey breast (about 1.4kg or 9 oz), skin on
- 200 ml (7 oz) vino cotto
- 350 ml (12.3 oz) each baby green beans and sugar snap peas, trimmed
- 8 peaches, cut into wedges
- 2 bunches baby rocket, trimmed
- 60 ml (1/4 cup) extra-virgin olive oil
- 2 tbsp chardonnay vinegar
- 1 tsp Dijon mustard
Directions:
- Combine stock, rind, ginger, garlic, star anise and peppercorns in a large saucepan over medium heat, simmer to infuse (30 minutes). Add turkey, simmer for 20 minutes, then remove from heat and stand in liquid for 30 minutes.
- Preheat grill to high. Remove turkey from poaching liquid, pat dry with absorbent paper, place on a baking tray, brush with 150ml (5.3 oz) vino cotto, then grill, basting occasionally, until golden (5-7 minutes). Season to taste, cover loosely with foil, set aside to rest (10 minutes).
- Meanwhile, blanch green beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
- Whisk oil, vinegar and mustard in a small bowl to combine, toss through bean mixture. Serve salad with sliced turkey and remaining vino cotto drizzled over.
- Yields: 6 Servings
A delicious dessert combination that's easy to prepare--making it the perfect ending for any occasion.
Recipe and photo by Deena Montillo
Verified Recipe ✅
The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfectly.
Recipe by Jaden Hair, Steamy Kitchen, December 11, 2013
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Verified Recipe ✅
The almond crust and added vino cotto bring a new texture and flavor to apple tarts.
Recipe and photo by Deena Montillo
Verified Recipe ✅