This looks seriously delicious and it’s the creation of Chef Wade Fitzgerald – Chef Instructor in the Advanced Culinary Program at Fanshawe College! While it may look fancy Chef Wade has broken down the recipe into easy to follow steps so this is something that you can make at your own party or take to someone else’s holiday gathering to show off your skills!!! Here’s the recipe:
Ontario Turkey Stuffed Sage Profiterole, Cranberry relish with Pan Gravy
(Yields approx.. 12-15 large)
125ml 3.25% milk
100gr unsalted butter
½ tsp salt
½ tsp ground sage
150 gr all purpose flour
4 large eggs
*Combine, water, milk, butter, salt and sage. Bring to a boil. (Ensure butter has melted completely). Remove from heat and add flour. Mix well.
*Place mix in a mixer and beat on medium speed. Incorporating eggs one at a time until dough forms.(will look like tacky batter)
*Pipe onto parchment lined sheet pan making “piles” of dough consistent.
Bake at 375*F (convection) or 400*F (standard) for 15-20mins until golden brown and “light” feeling.
Yields approx.. 500ml
1 bag frozen cranberry (approx.. 200gr)
1 vanilla bean
2 cups brown sugar
1 cup red wine vinegar
1 clove of star anise
1 cinnamon stick
Pinch all spice
*Mix vinegar, brown sugar, vanilla and spices together and bring to a boil. Adjust “syrup” to desired sweetness remembering that the cranberries are very tart.
*Add frozen cranberry and cook until they are soft. Remove from heat and let stand until cool.
*Cook turkey traditionally and slice accordingly. (Substitute duck, goose or wild game)
Yield approx.. 1 L
1 L turkey stock
1/4 cup unsalted butter
¼ cup all purpose flour
1/8 tsp summer savoury
1 tsp honey
1/16 tsp garlic powder
1/16 tsp onion powder
*Bring turkey stock to a boil, add sage, garlic, onion and season.
*Melt butter, add flour and toast lightly on low heat. Remove from heat and add stock (while mixing flour) in small increments until all stock is incorporated and flour has been dissolved into stock. Bring to a boil and adjust seasoning.