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Shiitake Poached Turkey Breast with Pumpkin Polenta

4 six oz pieces turkey breast

Poaching Liquid
1 small onion, diced
2 ribs celery, diced
1 medium carrot, diced
1 Tablespoon vegetable oil
2 Tablespoons garlic, chopped
2 oz dried Shiitake mushrooms
1 C vermouth to deglaze
2 quarts chicken stock
1 Tablespoon fresh rosemary, chopped

Sauté onion, celery, and carrot in oil. Add garlic and shiitake mushrooms. Deglaze with vermouth. Add chicken stock and rosemary. Bring to a boil. Poach turkey breasts until the insides are 180 degrees. Remove turkey when done and reduce liquid by half.

Pumpkin Polenta

1 quart low fat milk
1 quart water
1 C canned pumpkin
1 1/ 4 C cornmeal

Boil milk, water and pumpkin and slowly stir whisk in the cornmeal. Cook at very low temperature for 25 minutes, slowly adding cornmeal.

To serve: Scoop some polenta onto plate. Carve a piece of turkey from breast and place on top of polenta. Use slotted spoon to retrieve diced carrots, onions, celery, and shiitake from broth, and place around mound of polenta. Garnish with sprig of rosemary.


Lobster Chowder


For corn Stock: You can Substitute clam broth
1/ 2 leek, well washed and cut on the bias
2 celery stalks, cut on the bias
8 corn cobs, with kernels removed (save for chowder)
3 garlic cloves coarsely chopped
1/ 2 large bunch thyme
1 bay leaf
1/ 4 teaspoon black peppercorns
1 ham hock (optional)
6 Quahog clams (optional)
8 cups chicken broth or water

Place leek, celery, garlic, thyme, bay leaf, peppercorns and if desired ham hock and clams in a large stockpot and cover with chicken broth or cold water. Bring to a boil over high heat. Lower heat and simmer uncovered for 2 hours. Strain and discard solids. Set aside.


1 Tablespoon unsalted butter
1 / 2 C diced slab bacon (optional)
1/ 4 C diced onion
1/ 4 C diced celery
1/ 4 C chopped leeks
10 potatoes cooked and cut in small dice
1/ 4 – 1/ 2 C light or heavy cream
1 teaspoon fresh thyme
1 Tablespoon fresh Italian leaf parsley leaves
kosher salt or sea salt to taste
3/ 4 lb poached lobster meat

In a medium saucepan over medium-low heat add butter, bacon, carrot, onion, and celery and cook until soft and transparent (about 7 minutes). Raise heat to high and add lobster meat, potatoes, stock and corn kernels. Bring to a boil. Cook and cover stirring occasionally. Add cream. Heat through and serve.