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Merry Makers

Four top toques (and one ace bartender) from across the U.S. update some holiday classics: turkey and stuffing, oysters, a roast, pie and cider

From chef Micah Wexler, formerly of Joël Robuchon’s L’Atelier, who recently opened his first restaurant, Mezze, in L.A.

1 bone-in turkey breast
1 c. kosher salt
½ c. brown sugar
1 tbsp. black peppercorns
4 garlic cloves
6 c. water
2 bay leaves
10 sprigs thyme
1 sprig rosemary

Combine all ingredients except the turkey in a pot and bring to a boil. Allow the liquid to cool completely, then place the turkey in it to brine for 36 hours.

Remove the turkey from the brine and allow to dry on a rack in the refrigerator for at least six hours.

Place the turkey on a roasting rack in a 350-degree oven and roast until its internal temperature has reached 155 degrees. Allow to rest for 15 to 20 minutes before carving.

1 lb. merguez
4 c. stale bread, cubed
2 onions, diced
3 tsp. parsley, chopped
1 c. chicken stock
4 tsp. butter

Melt half the butter in a sauté pan and sauté the onions until soft. Add the merguez in chunks and cook until browned.

In a separate pan, melt the remaining butter and toast the bread. Add the onion and sausage mixture to the bread along with the chicken stock, and cook until softened. Add the parsley.

Place the stuffing mixture in a baking pan and bake in a 350-degree oven for 25 minutes.

One Response to “Merry Makers”

  1. Jennifer Says:
    December 16th, 2011 at 9:50 pm

    Thank you for posting this delicious looking recipe online! I’m a business traveler and forgot to take a Hemisphere magazine when I saw this recipe and won’t be traveling until next year.

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