Try these Thanksgiving recipes from Colleyville restaurants - The Dallas Morning News

Thanksgiving celebrations may be smaller or different this year, but perhaps the change is a perfect reason to try out new recipes. Chefs from Colleyville restaurants are sharing three of their favorite Thanksgiving recipes for some inspiration and new takes on classic dishes.

Rolled turkey from Loveria Caffe

If you’re tired of typical turkey, try this Italian version from Stefania Bertozzi and Andrea Matteucci of Loveria Caffe. Chef Daniel Albarran passed on the recipe for “Arrosto (di Tacchino) con purè di patate” or roasted turkey rolled up, served with mashed potatoes.

Yields 2 servings

Ingredients

• 1 turkey breast 10-12oz
• 6 long slices of prosciutto
• 8 ounces of fresh mozzarella
• 8 ounces olive oil (3 ounces to cook the spinach and 5 ounces to cook the roll)
• 2 ounces red onions
• 3 ounces butter
• 1/2 tablespoon garlic
• 10 ounces baby spinach
• 1/2 tablespoon black pepper
• 1/8 tablespoon thyme

Chef’s note: “Remember you get the saltines from the prosciutto.”

Directions

1. Slice and pound turkey to a thickness of about 1/3 of an inch. Season with pepper and thyme and set aside.
2. In a sauté pan add olive oil over low heat. Add red onions and spinach and cook until the spinach is soft but still bright green. Add pepper put to the side.
3. With the prosciutto and fresh mozzarella ready, take the flattened turkey breast, add cooked spinach (dry, with no juices) and mozzarella cheese. Roll together and cover with slices of prosciutto, all around the roll of turkey.
4. Place in the refrigerator for about 30 minutes, to help keep the shape.
5. In a large sauté pan, add olive oil and some butter. Sear the roll on all sides, until crispy.
6. Once the roll is crispy, place it on a sheet pan and cook in the oven for about 8 minutes at 350 degrees.

The chef recommends serving this dish with a side of mashed potatoes.

Brussels sprouts with caramelized bacon from Stone House Restaurant

Chef Thomas Dritsas of the newly opened Stone House Restaurant is sharing his favorite take on Brussels sprouts. He said he learned this recipe from a chef friend, and now he serves it at family Thanksgiving to balance out richer dishes.

“This version is light and elegant,” Dritsas said in an email. “Even with the bacon it just seems like I am getting that dose of healthy veggies in.”

Yields 1 to 2 servings

Ingredients

• 1⁄2 pound large Brussels sprouts
• 1⁄2 small yellow onion
• 4 slices of thick cut applewood bacon
• 1⁄4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1⁄2 cup olive oil

Directions

1. Cut the Brussels sprouts in half from the top through the stem.
2. Cut the stems out in a “V” shape then peel off the leaves one at a time.
3. Peel and cut the onion in half and then cut the onion into a fine julienne, or like matchsticks.
4. Place 1⁄4 cup of the oil in a sauté pan and heat on medium high, then add the onions and sauté until soft and caramelized.
5. Cut the bacon into fine strips and cook over low heat in a small sauté pan until golden brown and crispy. Once cooked reserve for assembly of the dish.
6. In a hot sauté pan add the remaining oil and sauté the leaves for one minute.
7. Add the onions and the bacon to the sprout leaves and season with salt and pepper.
8. Toss again to combine ingredients then transfer to a warm dish and enjoy.

Bread pudding from Chef Point Bar & Restaurant

Chef Point’s Paula and Franson Nwaeze are sharing their restaurant’s bread pudding, topped with a cognac sauce. It’s been on their menu since the beginning. In fact, the restaurant’s original location in Watauga, Texas was featured on the television show Diners, Drive-Ins and Dive, and in the episode host Guy Fieri cooks this dish with Franson.

Ingredients

• 1 (1-pound, 6-ounce) loaf Texas toast bread, divided
• 1 (15-ounce) loaf French bread, cut into 1-inch cubes
• 2 cups heavy whipping cream
• 2 cups half-and-half
• 2 cups milk
• 2 cups sugar
• 4 Eggs
• 1/2 teaspoon vanilla extract

Cognac sauce (makes about 1 3/4 cups):

• 1/2 cup butter
• 1 cup sugar
• 2 cups water, divided
• 2 tablespoons cognac

Directions

1. Preheat oven to 375 degrees.
2. Generously spray a deep 13x9-inch baking dish with baking spray.
3. Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread.
4. In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread.
5. Lightly press bread with hands, making sure French bread is soaked.
6. Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak bread completely.
7. Spray tops of bread cubes heavily with baking spray. Cover with aluminum foil.
8. Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.
9. Remove from oven, and allow to set in refrigerator for 2 hours.
10. Reheat in a 300-degree oven for 20 to 30 minutes, or until warm.
11. Cut, and serve topped with cognac sauce.

Cognac sauce:

1. Combine butter, sugar, and 1 1/2 cups water in a medium saucepan; bring to a boil.
2. Boil until reduced by half, about 25 minutes.
3. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

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