Food & Drink

Stuffing for the Whole Gang

Chef Janine Falvo's Thanksgiving Recipe

janine falvo's turkey leg confit stuffing!

It’s time to pass green-bean-casserole duty off to your niece and whip up something an 8-year-old can’t handle. Janine Falvo, executive chef at newly opened Briza and recent Top Chef contestant, shares a Thanksgiving recipe sure to impress guests of all ages.

Turkey Leg Confit Stuffing
Serves six

For the turkey leg confit
½ lb. kosher salt
½ lb. brown sugar
2 turkey legs
5 lb. rendered duck fat
6 thyme sprigs
10 sage sprigs
2 rosemary sprigs
6 garlic cloves
20 peppercorns

1. In a large bowl, mix salt and sugar.

2. Remove turkey legs from thighs. Bury legs in salt mixture and cure overnight in refrigerator.

3. Preheat oven to 275°.

4. Rinse legs off to remove extra salt mixture. In a pan, slowly melt duck fat; add herbs, garlic, and peppercorns. Place legs in fat and cover.

5. Bake for approximately 3 hours or until meat starts to pull from the bone.

6. Remove legs from fat. Reserve fat for future use (optional).

For the stuffing
1 loaf brioche, diced
2 onions, diced
2 carrots, diced
3 celery stalks, diced
2 apples, peeled and diced
Salt and pepper to taste
6 eggs
4 c. heavy cream
12 fresh sage leaves, chiffonade
6 thyme sprigs, leaves only

1. Toast brioche lightly.

2. In a large saute pan, sweat onions, carrots, celery, and apple. Season with salt and pepper.

3. In a large bowl, beat eggs and cream together.

4. In another large bowl, combine brioche, sauted vegetables, creamed mixture, and herbs. Season with salt and pepper.

To assemble
1. Spray a muffin pan with nonstick spray or rub with butter to prevent sticking. Fill each muffin cup halfway with stuffing, add turkey confit, and top with more stuffing.

2. Bake at 325° for 10-15 minutes or until cake tester can be inserted and removed clean.

3. Allow to cool completely. Serve in or out of muffin pan. (To reheat and serve, heat a nonstick pan with butter and sear stuffing on all sides; finish warming in oven.)

Or skip the kitchen altogether and have Thanksgiving dinner (this dish along with roasted squash, organic turkey breast, and cranberry zinfandel relish), 3-10 p.m., at Briza, 866 West Peachtree Street, Midtown (678-412-2402 or brizarestaurant.com), $55 a person.

Photo: Ashley Hesseltine 

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866 W Peachtree St NW
Atlanta, GA 30309