Turkey with a Mexican Twist

Wine:

Silver Oak Napa Valley Cabernet Sauvignon 2003
Domaine Les Aphillanthes Cotes Du Rhone 2007
Behrens & Hitchcock Cabernet Sauvignon Napa Valley 2004
Domaine Grand Veneur Chateauneuf-du-Pape 2005

Billy and Kevin are having some work done on their kitchen and bathroom, so we invited them over to get out of the construction mess. We came up with a Turkey dinner with a Mexican twist.

Kevin brought some great wines plus we drank the Silver Oak wine he had given Cathy for her birthday. We started with Guacamole and Chips.

We then had a Salad made of Nectarines, Mache, Almonds, Prosciutto, Saba and Almond Oil. Gerry and Nancie had sent Cathy a series of fruit gift boxes for her birthday. The nectarines were fabulous.

We made a Smoked Turkey with Homemade Cornbread and Chorizo Stuffing in the Egg. First we made the cornbread from scratch. We then let it get dry overnight then made the dressing and stuffed the Turkey. The meat was really smoky with crispy skin. I wasn’t sure how a smoked turkey would turn out, but it was a success. Since we won’t be here for Thanksgiving it serves as a substitute experience.

We had picked up some Mexican Rice at Alegria (our local Mexican Restaurant) and it went well with the turkey and Cornbread stuffing.

We then had a Cheese from The Cheese Store of Silverlake and that wonderful Truffle Honey.

For dessert we had the what was left of the Chocolate Cake Lucques had made for Cathy’s Birthday.

I am constantly amazed at the Egg. What a find!

Billy had suggested that we make a stock out of the remaining turkey bones. We did by boiling with carrots, onions, garlic, etc. We then took the left over turkey and Cathy made a fantastic Turkey Paella with it. I would never have thought that turkey would be so good in a Paella, but it really worked!