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U.S. Russet Potato Casserole, Slow Cooked Turkey Thigh

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Print Recipe
Total Time20 Mins
Prep Time5 Mins
Cook Time15 Mins
ServingsServes 50
Potato Type: Russet
Prep Method: Slow Cooker

Dish

Main Dish

Prep Time

5 Mins

Cook Time

15 Mins

Serving

Serves 50

Ingredients

  • 5kg Fresh U.S. Russet Potatoes
  • 4kg Turkey Thigh
  • 60g Salt
  • 50g White Pepper
  • 100g Unsalted Butter
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 1 litre Chicken Stock
  • 1.5kg Parsnip
  • 1.5kg Carrots
  • 1kg Celeriac
  • 1.5kg Pumpkin
  • 150ml Maple Syrup
  • 80ml Olive Oil
  • 80g Butter
  • 400g Frozen Cranberries
  • 500g Can Cranberry Jelly
  • Fried Parsley to garnish

Preparation

  1. Peel the fresh U.S. russet potatoes and slice 1mm thin on mandolin, slow cook in turkey or chicken stock with herbs and garlic.
  2. Brine the turkey thigh for 30 minutes, after that wash off the brine. Marinate the turkey thigh with salt and white pepper before searing, after that vacuum seal cooked turkey thigh in a bah and add in unsalted butter, thyme, rosemery, and chicken stock.
  3. Use steam oven to steam it at 70°C for six hours.
  4. Cut all the vegetables into 0.5cm dices, heat up a pan to melt olive and butter, sauté vegetable until al dente. Finish off with maple syrup, seasoning and herbs.
  5. Mix all together into a bowl and garnish by frozen cranberries, cranberry jelly and fried parsley.

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Chef Christian Bruhns

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