Semolina and Root Vegetable Dressing

The Washington Post, November 18, 2007

• • Course: Side Dish
• • Features: Fast, Holiday (Thanksgiving)

Summary:

This dressing stays moist, whether it is used inside the rolled turkey breast or baked in a separate casserole dish.

MAKE AHEAD: The dressing can be prepared 1 day in advance, without the bread crumb-Parmesan cheese topping; cover and refrigerate. To reheat, add the topping and bake, covered, in a 350-degree oven for 25 minutes.

8 servings

Ingredients:

• • 1 tablespoon olive oil
• • 1 small onion, cut into 1/4-inch dice (1 cup)
• • 3 ribs celery, cut into 1/4-inch dice (1 1/2 to 2 cups)
• • 2 medium carrots, peeled and cut into 1/4-inch dice (1 cup)
• • 1/2 medium celery root, peeled and cut into 1/4-inch dice (1 cup)
• • 2 teaspoons finely chopped sage leaves
• • 2 teaspoons finely chopped thyme leaves
• • 12 cups nonfat vegetable broth
• • 4 cups semolina flour (may substitute polenta/fine cornmeal)
• • 1 small unpeeled Granny Smith apple, cut into 1/2-inch dice (1/2 cup)
• • Zest and juice of 1 large lemon
• • Kosher salt
• • Freshly ground black pepper
• • 1/4 cup Parmesan cheese
• • 1/4 cup fine dried bread crumbs

Directions:

Preheat the oven to 350 degrees. Lightly grease 2 medium casserole dishes with nonstick cooking oil spray.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrots and celery root; cook, stirring occasionally, for 5 to 7 minutes, until the vegetables start to soften. Add the sage and thyme; cook, stirring, for 1 minute. Add the vegetable broth and increase the heat to medium-high; bring just to a boil, then reduce the heat to low or medium-low and gradually whisk in the semolina flour, being careful not to cause lumps. Add the diced apple and the lemon zest and juice; cook, stirring, for about 3 minutes, until the mixture thickens. Season with salt and pepper to taste.

Divide the mixture evenly between the casserole dishes, smoothing the tops with a spatula (one will be for the turkey breast, the other will be for baking separately). Let cool, then cover and refrigerate the dressing to be cooked inside the turkey breast for 20 to 30 minutes, or until firm and completely cooled. (At this point, the remaining dressing may be covered and refrigerated for up to 1 day.)

Combine the Parmesan cheese and bread crumbs in a cup; sprinkle the mixture over the top of the remaining casserole dish of dressing and bake for 20 to 25 minutes or until the top is golden brown. Serve warm.

Recipe Source:

From executive chef Ethan McKee of Rock Creek at Mazza.

411 calories, 4g fat, 1g saturated fat, 2mg cholesterol, 819mg sodium, 77g carbohydrates, 6g dietary fiber, n/a sugar, 14g protein.