We hope you enjoy this recipe from

our kitchens and published in

The Culinary Institute of America Cookbook

Roast Turkey Breast

with Pan Gravy and Chestnut Dressing

Ingredients
One turkey breast, bone-in, ½ cup diced carrot
about 7–8 lbs ½ cup diced celery
1 bay leaf 5 cups Chicken Broth,
1 large sprig fresh thyme divided use (recipe follows)
½ bunch fresh flat-leaf parsley 1/3 cup cornstarch
1–2 tbsp fresh lemon juice 1/3 cup cold water
Salt and freshly ground pepper 6 cups Chestnut Dressing
¾ cup diced yellow onion (recipe follows)

Method
1. Preheat the oven to 450°F. Set a roasting rack in a large roasting pan.
2. Rinse the turkey in cool water and pat dry. Stuff the bay leaf, thyme, and parsley under the skin. Rub
the lemon juice over the entire bird and season with salt and pepper.
3. Place the turkey skin side up on the rack in the roasting pan, transfer to the oven, and immediately
reduce the oven temperature to 350°F. Roast, basting occasionally with the accumulated pan drippings,
until an instant-read thermometer inserted in the thickest part of the turkey breast registers 170°F, about 2½
to 3 hours. Add the onion, carrot, and celery to the roasting pan during the final hour of roasting time. Re-
move the turkey from the oven and transfer it, still on its rack, to a baking sheet. Cover loosely with foil and
let the turkey rest while preparing the pan gravy.
4. While the turkey is resting, prepare the pan gravy as follows: combine the pan drippings, onion, carrot,
and celery in a saucepan. Add ½ cup of the broth to the roasting pan and stir to deglaze the pan, scraping
up any browned bits. Add these drippings to the saucepan along with the remaining broth. Simmer over
medium heat, skimming away any fat that rises to the surface, until slightly reduced and flavorful, 20 to 25
minutes.
5. Stir the cornstarch and water together to make a slurry. Gradually add the cornstarch slurry to the sim-
mering broth, whisking constantly, until the gravy has a good consistency. Simmer 2 minutes more, strain,
taste, and season with salt and pepper.
6. Carve the turkey into slices and serve with the gravy and the chestnut dressing.
Makes 8 servings

©2008 The Culinary Institute of America

 We hope you enjoy this recipe from
our kitchens and published in
The Culinary Institute of America Cookbook

Chicken Broth
Ingredients
4-lb stewing hen or chicken 1 celery stalk, diced (about ½ cup)
parts or meaty bones, such as 5–6 whole black peppercorns
backs and necks 3–4 parsley stems
3 quarts cold water 1 bay leaf
1 large onion, diced 1 sprig fresh thyme
(about 1¼ cups) 1½ tsp salt, or to taste
1 carrot, diced (about 1/3 cup)

Method
1. Place the chicken and water in a large pot (the water should cover the chicken by at least 2 inches; add
more if necessary). Bring the water slowly to a boil over medium heat.
2. As the water comes to a boil, skim any foam that rises to the surface. Adjust the heat once a boil is
reached, so that a slow, lazy simmer is established. Cover partially, and simmer 2 hours, skimming as often
as necessary.
3. Add the remaining ingredients. Continue to simmer, skimming the surface as necessary, until the broth is
fully flavored, about 1 hour.
4. If using hen or chicken parts, remove them and cool slightly. Dice or shred the meat, and reserve to
garnish the broth or save for another use. Discard the skin and bones.
5. Strain the broth through a fine sieve or cheesecloth-lined colander into a large metal container. Discard
the solids.
6. If you are using the broth right away, skim off any fat on the surface. If you are not using the broth right
away, cool it quickly by transferring it to a metal container (if it’s not in one already) and placing the con-
tainer in a sink filled with ice-cold water. Stir the broth as it cools, and then transfer it to storage containers.
Store in the refrigerator up to 5 days, or in the freezer up to 3 months. Label and date the containers clearly
before putting them into the freezer.
Notes: To make a double chicken broth, use cold chicken broth instead of water.
Some stores sell packages of necks and backs that can be used to prepare broth. This broth can also be
made with the carcass of roasted birds. Save the bones after all of the meat has been pulled or carved away
(freeze them if you will not be making the broth within a day or two). You will need the carcasses of about
3 birds.
If the broth is allowed to chill in the refrigerator overnight, the fat will rise to the surface and harden. It is
then easy to lift away. The broth will then be completely fat free, and will only have the salt that you have
chosen to add.
If, after straining the broth, you find the flavor to be weaker than you would like, simply put the broth back
on the stove and boil it down until the flavor has concentrated.
Makes around 2 quarts
©2008 The Culinary Institute of America
 We hope you enjoy this recipe from
our kitchens and published in
The Culinary Institute of America Cookbook

Chestnut Dressing
Ingredients
8 cups bread cubes 1 large egg, lightly beaten
3 bacon strips, minced 3 tbsp chopped parsley
2 tbsp water ½ tsp chopped sage
½ cup minced onion ½ tsp ground black pepper,
1 cup chestnuts, roasted and or to taste
chopped
1/3cup Chicken Broth
(recipe above), warmed

Method
1. Preheat the oven to 350°F. Butter a 2-quart baking dish or casserole. Cut a piece of parchment paper to
use as a lid and butter it lightly.
2. Spread the bread cubes on baking sheets and place in the oven until dry, about 8 to 10 minutes. Transfer
them to a large mixing bowl.
3. Heat a large skillet over medium heat. Add the minced bacon and water and cook slowly until the bacon
is crisp. Remove the bacon with a slotted spoon and set aside. Add the onion and sauté, stirring frequently,
until tender and translucent, about 5 minutes.
4. Remove from the heat and cool before adding to the bread cubes along with the reserved bacon, chest-
nuts, chicken broth, egg, parsley, sage, and pepper. Toss the ingredients together until evenly blended and
moistened.
5. Place the stuffing in the baking dish and cover with the parchment paper. Bake the stuffing until the top
and edges are browned and crisp, about 45 minutes. Serve the dressing very hot.
Makes 8 servings

©2008 The Culinary Institute of America

 We hope you enjoy this recipe from
our kitchens and published in
The Culinary Institute of America Cookbook

Brussels Sprouts
with Mustard Glaze Vegetable Broth

Ingredients Ingredients
3 cups Brussels sprouts 2 tsp olive or corn oil
¾ cup Vegetable Broth (recipe follows) 1–2 garlic cloves, finely minced
1 tbsp whole-grain mustard 2 tsp minced shallots
Salt and pepper as needed 3 quarts water
1 large onion, thinly sliced
Method (about 1¼ cups) 1 cup thinly sliced fennel,
1. Rinse the Brussels sprouts, drain, and trim the 1 leek, white, light green, and with some tops
stem ends by cutting away a thin slice with a par- ½ cup dry white wine or vermouth,
ing knife. Cut a shallow X into each stem. Pull
dark green parts, trimmed and
away any loose or yellowed leaves. sliced (about 3 cups) optional
2. Bring a large pot of salted water to a rolling boil 1 celery stalk, thinly sliced 1 tbsp salt or to taste
over high heat. Add the Brussels sprouts and cook (about 1/3 cup) 4–5 whole black peppercorns
until the top of a paring knife goes into the stem
end of the largest Brussels sprout easily, 10 to 12 1 parsnip, thinly sliced ½ tsp juniper berries
minutes. Drain in a colander and reserve. (about 1/3 cup) 1 bay leaf
3. Return the pot to high heat. Add the vegetable 1 cup thinly sliced broccoli stems 1 sprig fresh or ¼ tsp dried thyme
broth and the mustard, whisking until the mustard
is evenly blended into the broth. Simmer until
Method
the mixture is lightly thickened, about 2 minutes.
Return the Brussels sprouts to the pot; stir or toss 1. Heat the oil in a soup pot over medium heat. Add the garlic and
until evenly coated. Season to taste with salt and shallots and cook, stirring frequently, until they are translucent,
pepper. Serve at once in a heated bowl or on 3 to 4 minutes.
heated plates. 2. Add the remaining ingredients and bring slowly to a simmer. Cook
Makes 4 servings until the broth has a good flavor, about 1 hour.
3. Strain the broth through a sieve. Allow it to cool completely before
storing in the refrigerator.
Makes about 2 quarts
Notes: This broth can be prepared in large batches, then frozen for later
use. Be sure to label and date the containers so that you use the oldest
broth first. Freeze the broth in ice cube trays, then store the frozen cubes
in large freezer bags so you can thaw exactly the amount needed at any
given time.
When preparing vegetables for other dishes, save any wholesome trim or
peels that you want to put into the broth. Then every few days, put on a
pot of broth. You will get a nutrient boost, as well as avoiding the use of
©2008 The Culinary Institute of America
canned broths that might be higher in sodium than you’d like.
 We hope you enjoy this recipe from
our kitchens and published in
The Culinary Institute of America Cookbook

Roasted Carrots and Parsnips

with Herbs
Ingredients
4 parsnips
5 carrots
3 tbsp olive oil
1 tsp salt, or to taste
½ tsp freshly ground black pepper,
or to taste
2 tsp rosemary, chopped
2 tsp sage, chopped

Method
1. Preheat the oven to 350°F.
2. Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 1 inch thick.
All the pieces should be of uniform size and shape.
3. Toss the parsnips and carrots with the oil, salt, pepper, rosemary, and sage in a large bowl.
4. Spread evenly in a large shallow baking pan. Roast the vegetables in the lower third of the oven until
tender, about 30 to 35 minutes.
Makes 6 servings

©2008 The Culinary Institute of America

 We hope you enjoy this recipe from Joe Muré ’74
(1950–2005), assistant professor in culinary arts at
The Culinary Institute of America.

Fresh Cranberry Sauce

Ingredients
One 12-ounce bag of fresh
or frozen cranberries
1/3 to ½ cup sugar
1/3 cup orange juice
¼ cup Grand Marnier
2 to 3 tbsp orange marmalade

Method
1. If using fresh cranberries, wash, pick through, and dry thoroughly.
2. In a medium saucepan, mix 1/3 cup of sugar with remaining ingredients. Taste to adjust sweetness and
add more sugar if desired.
3. Place over medium-high heat and simmer, stirring occasionally until the berries pop.
4. You may serve hot or cold.
Makes 6 servings

©2008 The Culinary Institute of America

 We hope you enjoy this recipe from
our kitchens and published in
The Culinary Institute of America Cookbook

Potato Gratin

Ingredients
1 lb russet potatoes, peeled, ¼ tsp freshly ground black pepper,
cut into ¼-inch slices or to taste
1 cup whole milk ½ cup Gruyère cheese, grated
1 cup heavy cream 3 tbsp breadcrumbs
1 garlic clove, minced 3 tbsp Parmesan cheese
½ tsp salt, or to taste

Method
1. Combine the potatoes, milk, heavy cream, garlic, salt, and pepper in a large saucepan. Simmer until
the potatoes are three-quarters cooked, about 8 to 10 minutes.
2. Remove the potatoes from the heat and stir in the Gruyère. Pour the potatoes into a small, shallow
pan. Combine the breadcrumbs and Parmesan and scatter evenly over the potatoes. Bake in a 350°F
oven until golden brown, about 30 minutes. Allow the potatoes to set for 5 to 7 minutes before slicing.
Makes 6 servings

©2008 The Culinary Institute of America