Just in time for Thanksgiving, Celebrity Chef Cat Cora teamed up with the Palmolive Brand to create exclusive holiday recipes. Below I’ve included Cat Cora’s Thanksgiving recipe for Roasted Turkey with Pistachio and Orange, and a Sweet Cranberry Clafoutis with Vanilla Chantilly. This recipe along with a list of other exclusive Cat Cora recipes can be found at www.palmolive.com.
Roasted Turkey with Pistachios and Orange
(One) 13-oz – 1-lb. turkey breast, skin left on
Kosher salt and freshly ground pepper
1 cup chicken stock
4 tablespoons butter
Kosher salt and freshly ground pepper, to taste
2 large oranges, segmented, membrane, seeds, & pith removed (~24 segments total)
4 TBS pistachios, toasted and roughly chopped
1/ 2 bunch chives, finely chopped
Preheat oven to 400 degrees F.
Season the turkey breast with the salt and pepper. Set aside. Heat an 8-10 inch ovenproof sauté pan with olive oil over medium high heat. Place the breast skin side down in the hot pan, searing it until the skin is golden brown for approximately 4 minutes. Transfer the pan to the middle shelf of the preheated oven continuing to roast the turkey skin side down for approximately 10-12 more minutes. The turkey should be done when the flesh feels slightly firm to the touch. Remove from the oven and allow to rest.
In a sauce pan, heat the chicken stock over medium heat and reduce by half. Add the butter and swirl into the reduced stock over low heat. Add the orange segments, gently tossing them in the sauce and season lightly with salt and pepper. Taste and correct seasoning. Set aside on very low heat to keep warm.
To serve, slice the turkey on a bias into thin slices and overlap slices in a fan. Spoon the warm orange sauce over the turkey, & sprinkle with the toasted pistachios. Garnish with chives and serve immediately on its own or with prepared rice or potatoes.
Sweet Cranberry Clafoutis with Vanilla Chantilly
3 cups mixed cranberries, rinsed
1 TBS chopped candied ginger
1 cup whole milk
3 eggs 1/2 cup flour
2 teaspoons vanilla extract
1/4 cup plus 3 tablespoons granulated sugar
Vanilla Whipped Cream
Preheat the oven to 325°F.
Butter a 10-inch deep pie plate or a shallow baking dish.
Arrange the cranberries and candied ginger in the bottom of the buttered pie plate and sprinkle with 1/4 cup of the sugar. Pour the milk into a blender and add the eggs, flour, vanilla, and the remaining 3 TBS of sugar. Blend on high speed until mixed, about 1 minute.
Pour the batter directly from the blender over the fruit in the pan. Bake for 25 to 30 minutes, or until the clafoutis is lightly browned on the edges. Cut into six pie-shaped wedges and serve while still warm from the oven with softly vanilla whipped cream.