Paper Chef #34

Allez Cuisine!

This month's Paper Chef's secret ingredients are: Turkey, Winter Squash, Anaheim Peppers and Lentils. Magnus, the winner from last month, added lentils as his special touch and will be judging this month's competition.

Sooo, what to make?

I decided on a Moroccan spiced turkey roll, with a lentil stuffing, served on a ginger scented acorn squash puree. I gave myself a couple of hours, it took five. I had to wake poor hubby up to eat. The good news was it was very tasty, also, hubby had a certain kugelhopf to nibble on in the meantime.

Moroccan Spiced Turkey Roll

1 large boneless, skinless turkey breast

Ras el Hanout

Olive oil

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Pound out turkey breast, between two sheets of plastic wrap, until somewhat thin.

Drizzle with olive oil. Both sides.

Rub in ras el hanout. Both sides.

Refrigerate for one hour or more to marinate.

Make stuffing.

Lentil Stuffing

Olive oil

1 onion, diced

1 Anaheim pepper, diced (I used a cubanelle as Anaheim were not available)

2 cloves garlic, minced

1 tomato, diced

1/2 cup red lentils

salt and pepper

1 tsp ras el hanout

1/4 cup currants

water

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Heat oil in medium pot.

Add onions and saute until starting to brown, about 7 or so minutes.

Add pepper, tomato, garlic, salt and pepper and ras el hanout.

Continue to saute, stirring with a wooden spoon, for a few minutes.

Add lentils and a half cup of water.

Stir, scraping bottom of pot with wooden spoon.

When pot comes to a simmer, add currents.

Cook, stirring, until lentils are al dente. Add more water if needed. Adjust seasoning to taste.

Remove from heat.

To Assemble Turkey Roll

Preheat oven to 350.

Top seasoned turkey breast with lentil stuffing. Spread over entire breast and roll up, securing with butcher's twine.

Drizzle with olive oil and sprinkle with kosher salt.

Place in a foil packet on a baking sheet. Bake until cooked through. One hour to one and a half hours. Serve on ginger scented acorn squash puree and garnish with fresh cilantro.

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Ginger Scented Acorn Squash Puree

1 organic acorn squash

salt and pepper

olive oil

2 tbsp freshly grated ginger

brown sugar

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While turkey roll is in oven, quarter acorn squash and remove seeds. Season quarters with olive oil, salt, pepper, brown sugar and cinnamon. Bake until soft - 45 mins to an hour.

Scoop flesh from rinds, mash or puree with 2 tbsp fresh grated ginger. Adjust seasoning.

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And may the best man, or woman, prevail!

Alton? Alton! Where did he go?

Oh bother.