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Thanksgiving: Saffron Turkey with EVOO Family Reserve Picual

With regard to the well-known international Thanksgiving Dinner, we are glad to present you, from Anna Chiarini with our EVOO Family Reserve Picual, a new recipe for

your traditional turkey in order to make it different and original. We hope you enjoy it!


  • 700 g – 25 oz Turkey breast (high quality, from a reliable source)
  • 4 Sugarcane pieces (approx. 30 cm = 12 in; sliced lengthwise in halves)
  • Pinch of Saffron
  • Handful of Crushed ice (small)
  • 1 Shallot
  • 12 Morels
  • 20 Dates
  • To taste – Mixed vegetables (for example eggplant, zucchini, carrot)
  • Extra virgin olive oil Family Reserve Picual
  • To taste – Salt

Using sugar cane for cooking is typical for various cuisines form South America and Asia.
As the meat or seafood cooks, the heat coaxes the sugarcane juice from the stalks and into
the meat or seafood. With the addition of saffron, dates and morels, this dish unites additional Middle Eastern and
European accents in an interesting combination. It can be enjoyed both for lunch and dinner.
Turkey is a rich source of protein, niacin and vitamin B6; it also contains zinc and vitamin

Dates are good source of fiber; they contain various vitamins (thiamin, riboflavin, niacin,
vitamin B6, folate, vitamin A, and vitamin K) and minerals (calcium, iron, phosphorus,
sodium, potassium, magnesium, sulfur, and zinc).
Morels have the highest vitamin D content among mushrooms; additionally they contain
significant amounts of iron and vitamins from B complex.


Preheat the oven to 180°C (360 °F). Rehydrate dry morels. Save the water. Take a small amount crushed of ice (less than a handful) and blend it together with saffron and salt. This will make the saffron color more vivid.

Slice the turkey breast into narrow slices. Marinate the slices in saffron water for about 10
min. Save the water. Then sear the turkey briefly on a pan.

Take one half of sugarcane and place a few turkey slices on top together with approx 2
morels and 2 dates. Cover with the other half and tie them together with a cooking twine
(string). Repeat the same with other sugarcane pieces.

Place the sugarcanes in the oven approx. 20 min; be careful no to burn the turkey.
In the meantime chop the shallot and caramelize it with some olive oil. Then add saffron
water and morels water, together with the remaining chopped morels and dates.

Let the sauce cook for few minutes. Then blend it until smooth.
In the mean time slice and blanch your vegetable selection.
Assemble the dish as in the photo or to your liking.

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