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Recipe: Chef Michael Beltran & Abuela Hortensia Guerra’s Fricase de Pavo

Planning on cooking this Thanksgiving? Treat your guests to Chef Michael Beltran and Abuela Hortensia Guerra's turkey fricassee. Here's the recipe. Ingredients 10-lb whole turkey   1 bottle of Cabernet Sauvignon 2 cups of sofrito cubano (recipe below) 1

Planning on cooking this Thanksgiving? Treat your guests to Chef Michael Beltran and Abuela Hortensia Guerra’s turkey fricassee. Here’s the recipe.

Ingredients

10-lb whole turkey  

1 bottle of Cabernet Sauvignon

2 cups of sofrito cubano (recipe below)

1 cup of San Marzano tomatoes, chopped  

1 tomato

2 lbs of butterball potatoes 

1 cup of Castelvetrano olives 

2 tsp of Mexican oregano

2 tbsp of Pimeton de La Vera (Spanish smoked paprika)

Salt and black pepper, to taste

For the sofrito:

1 red pepper, diced small 

1 red onion, diced small

1 green pepper, diced small 

1 poblano pepper, diced small 

2 garlic cloves, roughly chopped

For the turkey stock:

1 onion, diced big 

1 carrot, diced big 

4 stalks of celery, whole 

1 bay leaf 

1 cup of Cabernet Sauvignon

For the herb salad:

2 sprigs of mint, removed from stem 

2 sprigs parsley, removed from stem  

2 sprigs basil, removed from stem 

Directions

For the turkey stock:

  1. Break turkey down into two legs, two wings, two breasts, rib cage.
  2. Roast rib cage and wings in a roasting pan at 350 degrees until they are golden brown. Add onions, carrots, celery half-way through the roast. Once fully roasted (about 30 minutes) add wings and bones to a medium-sized stockpot and a fresh tomato, halved. Add water to cover bones by 3 inches.
  3. Place the stock over medium heat for three hours, then strain the stock and set aside. This can be done ahead of time or the day before cooking the turkey. Discard bones and wings.

For the fricassee:

  1. Place a medium-sized braising pot or rondeau (or in Abuela’s words, “cazuela grande”) on medium heat and add enough oil to coat the bottom of the pan. With the skin on, season the turkey breasts and legs liberally with salt and black pepper. Place meat inside of rondeau and sear until golden brown (about 5 min). Once the turkey is nicely seared, remove and place on a wire resting rack. 
  2. Add Cuban sofrito and potatoes to the pot to sweat over medium heat. After 10 minutes add Pimenton de La Vera and Mexican oregano. Cook for another 3 minutes. The smell of sofrito and spices will perfume the room that means you are on the right track. 
  3. Add chopped San Marzano tomatoes and cook for 5 min.
  4. Add the bottle of red wine and cook down by 50 percent. Then place the turkey back into the pot. Once the turkey is nestled into the pot, add the turkey stock until it covers the meat. Cover with aluminum foil and place in an oven at 300 degrees.
  5. After 30 minutes, take the potatoes out of the braise and set aside. Place turkey back in the oven. 
  6. Leave the turkey in the oven and check after one more hour. When the dark meat or the leg is fork-tender, the dish is ready. Remove from the oven and remove the turkey from the liquid. The sauce needs to be reduced to consistency. Then add the olives and the already cooked potatoes. 

To serve:

In a large serving plate with a semi deep belly, place the pulled dark meat at the base of the plate. Slice the breast meat and place on top. While the braising sauce is warm, pour liberally on top of the braised meat. Top with the fresh herb salad. Serve with a side of white rice and avocado. 

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