Thick-cut turkey and ham from the deli get dressed for dinner, layered with gravy and corn cakes – your kitchen will smell like the main house of a sprawling spread of farmland!
- 1 quart chicken stock
- 1 1/2 pounds cooked turkey breast, from the deli or rotisserie, sliced 1/2-inch thick
- 1 1/2 pounds cooked ham, sliced 1/2-inch thick
- 2 tablespoons vegetable oil
- 1 package Jiffy corn muffin mix (8.5 ounces)
- 1 egg
- 3/4 cup milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup dry white wine
- Salt and black pepper
- 1 pound green beans, trimmed
- 1 egg yolk
- 1/4 cup chopped parsley
- 1 cup whole berry cranberry sauce
- 2 teaspoons orange zest
- 1 small shallot, minced
Pre-heat the oven to warm, 250°F.
Place 1 quart chicken stock in a wide, high-sided skillet over medium-high heat. Add turkey and ham slices to the stock to heat through. Remove meat with tongs and transfer to a baking dish and keep warm, covered, in a low oven.
While meat warms in stock, heat a griddle pan or a large nonstick skillet over medium heat. Mix together vegetable oil, corn muffin mix, egg and milk in a medium mixing bowl. Ladle about 1/2 cup of the batter per cake onto the hot griddle and let sit until bubbles form around the edges. Flip over and cook until golden brown. Keep cooked cakes warm in low oven.
Place a medium size sauce pan over medium heat with the butter. Once the butter has melted, add the flour and whisk together for 2-3 minutes, until lightly golden in color. Add the wine and cook it out for 1 minute, then ladle in the stock you used to heat the meat; about 3 cups will remain. Season your sauce with salt and black pepper.
Pour and heat 1 inch of water to a boil in a medium pot. Salt the water and drop in the beans. Cook for 5 minutes, then drain.
When ready to serve, turn the heat off the gravy. Beat an egg yolk in a small bowl with a ladle of the sauce. Pour the egg yolk mixture back into the pot of sauce in a slow, light stream. The egg yolk will produce a more stable and glossy gravy. Finish with some chopped parsley.
Mix the cranberry sauce with orange zest and shallot.
To serve, layer corn cakes with gravy and meats and serve with green beans alongside. Pass cranberry sauce at the table.