With My New KitchenAid® Food Processor Holiday Meals are Meant to be Shared

Stuffed Turkey Breast with Sweet and Sticky Glaze and Holiday Slaw

Life is a gift. Remember how great you feel when your life is filled with love and joy and health and creativity? This is what the holiday season is about. Not necessarily about the dozens of cookies baking in the oven or the presents under the tree but about sharing all of life's gifts with these special people in your life. Then again those same wonderful people need nourishment and what better way to show how much you care by making something special and reconnecting over a carefully crafted meal. For me this is definitely a highlight of the season.

 A food processor is truly a culinary necessity when it comes to food preparation when you want to spend time with friends and family and make your culinary world that much simpler. Enter the new KitchenAid® 13-Cup Food Processor that I was lucky enough to receive which offers versatility, convenience and style. And what do I love about this new must-have appliance the most!! Its externally adjustable sliding blade coupled with exceptional performance that ensures controlled and precise slicing, chopping and pureeing. This would be perfect for making a side dish of cheesy scalloped potatoes or some healthy vegetable chips for the kids snacks. This convenient machine helps to create a meal experience that will bring the whole family together.

KEY FEATURES:

• New external adjustable, stainless steel slicing disc provides ultimate versatility
• Dual shredding disc easily flips the disc from 2mm to 4mm to achieve ideal slicing thickness
• Large 13-cup (2.75L) leak-proof work bowl, plus chef’s bowl and mini bowl to efficiently
• Ultra Wide Mouth Feed Tube™ adjusts to 3 different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers
• 17 precise food processing options for speed-controlled slice, shred, chop and puree functions plus three maximized slice, shred and puree/chop blades and bonus dough, egg whip & Julienne blades
• 4 speed-controlled functions
• Comfort design side handle allows easy viewing while the food processor is in use

Needless to say I am thrilled with my new KitchenAid® 13-Cup Food Processor. When not making food for the holidays it comes with a smaller bowl for smaller jobs. If you are searching for a dish to serve on your holiday buffet table or a dish for a small group of special people look no further. Turkey has always been a side dish for me with the velvety smooth mashed potatoes and veggies being the stars. This recipe from the KitchenAid® test kitchen has changed my mind and the turkey has become the star.

Easy to carve and serve, this delicious turkey breast is a stress-free alternative to the traditional whole bird. Although perfect for a small cozy family gathering, this recipe can also be doubled or tripled to serve a crowd. Serve it with a side of Holiday Slaw and you are well on your way to sharing the holiday spirit!!!This crunchy slaw with its sweet and tangy vinaigrette is a delicious and refreshing accompaniment to serve with turkey and trimmings. Using your food processor makes the preparation very easy and this salad can even be made days in advance.

**Stuffed Turkey Breast with Sweet and Sticky Glaze**

• ½ French baguette, about 5 oz (150 g)
• 1 small onion, peeled and quartered
• ½ cup (125 mL ) apple, grated
• ¼ cup (50 mL) each dried cranberries
• 2 tablespoons (30 mL) dried savoury
• 1 teaspoon (4 mL) dried sage
• 1 teaspoon (5 mL) dried thyme leaves
• 1 egg, beaten
• 2 tablespoons (30 mL) butter, melted
• 1 boneless, skinless turkey breast, about 1 kg (2 lb), butterflied (see Tip)
• ½ teaspoon (2 mL) each salt and pepper
• ½ cup (125 mL) melted apricot jam
• 2 tablespoons (30 mL) each brown sugar, wholegrain Dijon mustard and cider vinegar

1. Preheat the oven to 325°F (160°C). Meanwhile, position the multipurpose blade in the work bowl. Tear the bread into large chunks. Add to the food processor along with the onion, apples, cranberries, savoury , sage and thyme. Pulse until crumbled but still chunky. Add the egg and butter; pulse just until the stuffing comes together uniformly.

2. Spread out the turkey breast and sprinkle both sides evenly with salt and pepper. Arrange the stuffing on one side; fold over the other side and tie with kitchen twine to securely enclose filling. Transfer to a rack arranged on a foil-lined, rimmed baking sheet.

3. Using the mini bowl and blade, blend the apricot jam with the brown sugar, mustard, vinegar and remaining rosemary on low speed until combined and smooth. Brush ¼ of this mixture evenly over the turkey breast. Roast, basting liberally with remaining glaze, for 1½ hours or until an instant-read thermometer, inserted into individually into the meat and the stuffing registers 165°F (74°C). Let stand, tented with foil, for 10 minutes before slicing. Makes 4 to 6 servings.

Tip: To butterfly the turkey, lay the breast flat on a clean work surface. Cut almost all the way through, from one side of the breast so that opens like a book. Or, to simplify preparation,ask the butcher to butterfly the breast for you before purchasing.

**Holiday Slaw**

• ½ large green cabbage, cored
• 1 small fennel bulb, trimmed
• 8 large red radishes, trimmed
• 6 green onions, trimmed
• 1 green pepper, cored
• 1 cup (250 mL) dried cranberries
• ½ cup (125 mL) white wine vinegar
• 1/2 cup (75 mL) each oil and maple syrup
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) Dijon mustard
• ¾ tsp (4 mL) salt

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

2. Cut the green onion and green pepper into chunks. Use the multipurpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.