STRASBURG, Ohio - Sherry Schie is the owner and executive chef of Shy Cellars in Strasburg, Ohio. Shy Cellars is an award-winning restaurant with a 'farm-to-table' and 'field to fork' philosophy.
Sherry shared not one, but two delicious recipe ideas with Fox 8's Stefani Schaefer that offer a great twist on traditional Thanksgiving Day dinner favorites.
Click here to learn more about Sherry Schie's restaurant Shy Cellars.
1 Turkey Tenderloin or 1 Turkey Breast
1 Green Pepper, cleaned and rough chopped into bite-size pieces
1 Red Pepper, cleaned and rough chopped into bite-size pieces
1 Yellow Pepper, cleaned and rough chopped into bite-size pieces
1 Onion, yellow or red, cleaned and rough chopped into bite-size pieces
1 tsp. Garlic, minced
1 tsp. Orange Zest
1 tsp. Dried Thyme
Salt & Pepper, to taste
2 Tbsp. Olive Oil
2 Acorn Squash
4 tsp. Butter
½ tsp. each Cinnamon, Nutmeg, Cloves, mix together in a small bowl and set aside for squash
Ginger Cream Sauce
1 pint of heavy Whipping Cream
1 Teaspoon Ground Cinnamon
1 ½ Teaspoons Ground Ginger
1/8 Teaspoon Ground Corian Seed
1 Tablespoon Butter
2 Heaping Tablespoons Apple Butter
Directions: all the above in small sauce pan and whisk over medium heat until warm. Set aside.
Preheat oven to 450°. Sprinkle turkey with salt and pepper, about ¼ tsp. Heat 2 tsp of olive oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes. Transfer turkey to a lightly sprayed baking pan (use something like Pam). Set aside.
Add all peppers, onion, garlic, orange zest, thyme, and rest of olive oil to a large bowl and coat well. Once coated, add pepper mixture to the pan with turkey and roast until turkey about 15 to 20 minutes or until internal temperature registers between 160°-162°. Remove turkey from baking pan and rest for 5 to 10 minutes. Internal temperature should be at 165° before cutting. Once turkey is ready for cutting, slice and chop into bite-size pieces and return to pan with peppers.
Meanwhile while turkey is roasting, using a sharp, heavy duty chef’s knife, carefully cut the acorn squash in halt, from stem to tip. Use a metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is clean and smooth. Place in a glass microwaveable baking dish. Sprinkle each squash half with a little of the cinnamon mixture and 1 tsp. butter. Cover with plastic wrap and cook 10 to 12 minutes or until a fork tender. Undercover and carefully place on serving tray.
Divide the turkey and pepper mixture between the four squash halves. Don’t worry if it won’t all fit, let it fall onto the serving tray for presentation. Drizzle with warm Ginger Cream Sauce. Serves 4
Bacon Brussels Sprouts
½ pound Brussels Spouts, trimmed and halved lengthwise
2 Tbps. Bacon fat, reserved from cooked bacon
6-8 slices Bacon, med. Dice
3 Tbsp. Rice Wine Vinegar
2 – 3 Tbsp. Honey, to taste
Salt & Pepper, to taste
In a large sauté pan, add diced bacon and cook until tender, but not crisp. Remove bacon from pan, leaving about 2 tbsp. of bacon fat in the pan. Add brussels sprouts and cook over med. high heat, stirring frequently for about 2 to 3 minutes. Add vinegar, salt and pepper, and bacon. Continuing stirring until tender, about 4 to 6 minutes.