Anne Quatrano, Chef/Owner, Bacchanalia (Atlanta); David A. Carson, Chef de Cuisine, Bacchanalia

Buttered Rutabagas

1. In a 4 quart sauce pan bring water to boil
2. Add diced rutabaga and simmer until fork tender.
3. Drain and toss in butter with salt pepper and fresh grated nutmeg

Braised Winter Greens

1. Heat olive oil in large saucepot and add greens, onion and garlic – cook slowly until wilted, add maple syrup, vinegar & red pepper flakes – stir – add stock or water.
    

1. Preheat oven to 350 degrees.
2. Whisk ingredients together in medium sized bowl.
3. Pour into pie shell – shell can be frozen.
4. Bake for 50 minutes in middle rack or until center of pie is firm.

Slow Braised and Pulled Turkey

1. Seal cleaned and dried turkey leg in a vacuum bag with sage sprig, chicken or turkey broth.
2. Poach in a 73 degree Celsius water bath for 24 hours.
3. Remove from bag & reserve the juices in a sauce pan.
4. Pan sear the skin of leg in a hot pan and remove from heat.
5. Make a slurry of flour and cold water stir until all dissolved.
6. Slowly add slurry to the reserved juices from the bag stirring until thickened slightly.
7. Adjust the seasoning with salt and pepper.
8. Shred the turkey leg – reserving the skin and add to the gravy.

Dressing

1. Slowly heat butter and add onion, celery, dried cranberries, sage and chicken stock.
2. Salt & pepper to taste.
3. Toss with the bread and roast in a pan for 20 minutes at 350 degrees

1. Lightly toast pecan pieces in a sauté pan over medium heat until just fragrant.
2. Whisk together cider vinegar, olive oil and season with salt and pepper.
3. Slice apple into thin slices and toss in vinaigrette.  Add frisee, escarole, radicchio or any bitter winter green.
4. Serve immediately.