Tag Archives: turkey

Roasted Turkey Breast | The Sportsman’s Table

Chef Tom Mullally serves up a delicious holiday feast.

Roasted Turkey Breast with Sweet Red Pepper Sauce, Homemade Stuffing, and Cranberry Almond Relish


Chef Tom Mullally | 4 Portions

Turkey Breast

Take a raw cleaned 24 oz. Turkey Breast and Season all sides with Salt & Pepper. Heat Oil in a pan on medium-high heat and sear all sides of the breast until golden brown.

Roast in a 400-degree oven for 15-20 minutes until an internal temperature of 160 degrees is reached.

Bread Stuffing

Take a half loaf of sliced white bread.  Cube and lightly toast in a 400-degree oven for 15-20 minutes.  Small dice on yellow onion, ½ a bunch of small dice celery and sauté in oil until cooked and translucent.  Add 2 tbsp of chopped fresh sage, 1 tbsp chopped Fresh thyme, and one teaspoon of poultry seasoning to the toasted cubed bread with the celery and onion in a large bowl.  Add about 2 cups of chicken stock and mix all together with a glove on and season with salt and pepper to taste.  Place in a casserole dish and bake at 375 degrees for 20-30 minutes.

Cranberry-Almond Relish– 4 Portions

Take a 16 oz bag of fresh cranberries with 2 cups of granulated sugar and simmer on low about 30 minutes until cranberries become soft.  Add a touch more sugar if too acidic.  Now cool the relish.  Once the relish is cooled, add 3 tbsp of toasted almonds and 2 tbsp of diced scallions.  Adding 2 tbsp of chopped pickled ginger is optional.  Season to taste with salt and pepper.

Roasted Sweet Red Pepper Sauce – 4 Portions 

Take 3 whole red bell peppers and roast in a 425-degree oven for about 30-40 minutes until the pepper skin is black on all sides.  You will periodically have to rotate and turn the peppers every 10 minutes.  Once the pepper skin is black, place in a small bowl covered in plastic and let steam at room temperature for 15 minutes.  Now peel skin away, getting rid of the seeds also.

​Now chop the skinless, seedless bell pepper into one-inch pieces.  Take ½ of a yellow onion and small dice it.  Sauté the diced onion over medium heat until translucent.  Add the diced peppers to the diced onions with 1 pint of chicken or vegetable stock and reduce over medium-; low heat for 10-20 minutes until slightly thick. Now puree the sauce and season to taste with salt and pepper.

​Now that all your ingredients are cooked, it’s time to plate the sliced turkey breast, coating with the sweet red pepper sauce.  Add your bread stuffing to the plate, the cranberry relish, and your favorite choice of vegetables.

Opening Day South Carolina Turkey Hunt

This week on Bob Redfern’s Outdoor Magazine, Bob takes us on an awesome opening day turkey hunt in South Carolina. Plus, we take a look at South Carolina’s freshwater coast. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp and grits recipe.

Double Trouble—Spring Gobblers

Spring GobblersSpring turkey season can be a blessing or a curse…. As everyone knows hunting the eastern wild turkey can be a frustrating and/or rewarding experience. This week Bob is joined by Scott Rhodes from Oak Grove Plantation in Brunson, South Carolina, Scott will do his best to put Bob in the right spot to bag a southern spring gobbler. See if Bob can make it happen…..or not!

Quail Hunting with George Thornton – President and CEO of the National Wild Turkey Federation

bobgeorgeNWTFshowWe’re back at Fork Farm & Stables, and this week Bob is joined by George Thornton, President and CEO of the National Wild Turkey Federation. You probably thought Bob and George would be hunting long beards, but not so fast! George loves the outdoors and hunting upland birds is right down his alley. Bob will talk with George about his new conservation program initiative “Save the Habitat, Save the Hunt” and then get him out in the field behind some bird dogs at the Fork Farm & Stables in Norwood, North Carolina. A program you will surely enjoy,so don’t miss it!

Double Trouble—Spring Gobblers

Spring turkey season can be a blessing or a curse…. As everyone knows hunting the eastern wild turkey can be a frustrating and/or rewarding experience. This week Bob is joined by Scott Rhodes from Oak Grove Plantation in Brunson, South Carolina, Scott will do his best to put Bob in the right spot to bag a southern spring gobbler. See if Bob can make it happen…..or not!

Double Trouble – Spring Gobblers on the hunt.

Spring turkey season can be a blessing or a curse…. As everyone knows hunting the eastern wild turkey can be a frustrating and/or rewarding experience. This week Bob is joined by Scott Rhodes from Oak Grove Plantation in Brunson, South Carolina, Scott will do his best to put Bob in the right spot to bag a southern spring gobbler. See if Bob can make it happen…..or not!