Holiday Traditions are such a joyful pleasure. For those lucky to have traditions centered around a dinner table; eat, drink and be merry becomes an annual lifestyle!
Yesterday, Thanksgiving, was the busiest day of the year in the gastronomic world. It also traditionally signifies the beginning of the Christmas season. Ding, Dong Merrily on High!
My brother Jason is quite the at home Chef. With my sister in law Beth at his side to deck their dinner table – (not to mention their home), the duo has certainly Mastered the Art of Living. The Crye family Black Friday Pavóchon is a tradition worth noting. My brother has adepted his Pavóchon based off a Stephane Reynard recipe: Dinde Farcie de Bonnes Choses.
11 pound, deboned Turkey
3.5 ounces of bacon
3.5 ounces of pork belly
14 ounces pork loin
5 ounces chestnuts
6 cloves of garlic
1 cup heavy cream
half cup pistachios
2.5 Tablespoons Armagnac
half cup of white port
Olive Oil for sautéing, salt and pepper to taste
Peel, dice the shallots and garlic, and sauté in olive oil.
Chop all the meat. Crush the nuts. Combine with cream, Armagnac, Port, garlic and shallots.
Spoon the stuffing into the Turkey cavity. Close it up with string. Oil the turkey and season.
Roast in a 235 degree oven for 3-4 hours, basting regularly.