Culinary students in the kitchen

Want to bring pro-level flavor to your holiday table? The Ozarks Tech Culinary Arts Department can show you how.

During a recent class, instructor Chef Daniel Pliska guided future chefs through a full Thanksgiving feast that could also delight a Christmas gathering.

He tackled the turkey first, turning a common home-cook frustration into an easy, step-by-step process. Then he took things up a notch with stuffed turkey legs filled with country ham, spinach and dried apricots — a savory twist on the traditional bird.

To round it out, he prepared cornbread stuffing with dried cranberries. You too can try these dishes at home, courtesy of Chef Pliska:

Roasted Turkey Breast

Ingredients

Yields 8 – 10 portions

Turkey and herb butter:

  • 2 pieces boneless turkey breast, skin on
  • 3 sticks unsalted butter, room temperature
  • ½ cup chopped parsley
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons chopped shallots
  • 1 tablespoon minced garlic
  • 3 teaspoons coarse ground black pepper
  • 1 lemon, juiced
  • 2 teaspoons kosher salt
  • ¼ cup olive oil

For the sauce:

  • 1 cup sherry
  • 2 cups turkey broth or canned chicken broth
  • Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water)

For the mirepoix:

  • 2 cups large-diced onion
  • 1 cup large-diced celery
  • 1 cup large-diced carrots

Instructions

Prepare the Herb Butter

  1. In a mixer, combine butter, parsley, sage, shallots, garlic, black pepper, lemon juice and salt. Mix until smooth and fully incorporated.

Prep the Turkey

  1. Pat the turkey breasts dry.

  2. With your fingers, gently loosen the skin to create a pocket.

  3. Transfer the herb butter to a pastry bag and pipe it evenly under the skin. Use your hands to spread the butter so the breast is covered.

  4. Secure the edge of the skin with toothpicks or small skewers to keep the butter from leaking during roasting.

Roast

  1. Toss the onion, celery and carrots together to form the mirepoix.

  2. Spread the mixture in an even layer in a roasting dish and place the turkey breasts on top.

  3. Brush the exterior of the turkey with olive oil.

  4. Roast at 375 degrees until the thickest part reaches an internal temperature of 165 degrees. Depending on size, this usually takes around 60 minutes.

  5. Transfer the turkey to a platter and keep warm.

Make the Sherry Pan Sauce

  1. Place the roasting pan directly over medium heat on the stovetop.

  2. Add the sherry and whisk to deglaze, loosening any browned bits.

  3. Stir in the broth and bring to a simmer. Cook 5–10 minutes to reduce slightly.

  4. Whisk in a small amount of cornstarch slurry and simmer until the sauce thickens to your liking.

  5. Taste and adjust seasoning with salt and pepper as needed.

  6. Strain the sauce if you prefer a smooth finish.

Stuffed Turkey Thighs with Country Ham, Spinach and Apricots

Ingredients

Yields 6 – 8 portions

  • 4 turkey thighs, about 1 pound each, bones removed
  • 2 cups thin-sliced country ham, cut into julienne (or 4 slices, sliced into strips)
  • 1 pound fresh spinach, stems removed and washed
  • 1 cup julienned dried apricots, soaked overnight in brandy and drained
  • 1/4 cup finely chopped shallots
  • Salt and black pepper, to taste
  • Olive oil or melted butter, for searing (about 1/2 cup)
  • Butcher’s twine

Optional mirepoix for roasting:

  • 1 cup large-diced onion
  • 1/2 cup large-diced celery
  • 1/2 cup large-diced carrot

Instructions

Prepare the Turkey

  1. Bone out the turkey thighs if not already done. Trim excess fat but leave the skin attached.

  2. Season the meat generously with salt and pepper. Refrigerate until ready to assemble.

Make the Spinach–Apricot Filling

  1. Heat a small amount of butter in a sauté pan over medium heat. Add the shallots and cook until softened and fragrant.

  2. Stir in the drained apricots and spinach. Cook until the spinach is fully wilted and most moisture has evaporated.

  3. Transfer the mixture to a tray or bowl and cool completely before stuffing.

Assemble

  1. Lay each turkey thigh skin side down.

  2. Cover the interior surface with a layer of julienned country ham.

  3. Spread a thin, even layer of the cooled spinach–apricot mixture on top. Avoid overfilling to keep the roll tight.

  4. Roll the thigh firmly from the narrow end to the wide end, keeping the filling enclosed.

  5. Tie each roll securely with butcher’s twine every 1 to 1 1/2 inches.

Sear and Roast

  1. Heat olive oil or melted butter in a sauté pan over medium-high heat. Sear each stuffed thigh until the skin is browned on all sides.

  2. Transfer the rolls to a roasting rack.

    • If using mirepoix: Spread the diced onion, celery and carrot in the bottom of a roasting pan and set the rack with the turkey on top to enhance flavor and browning.

  3. Roast at 375 degrees until the internal temperature reaches 165 degrees in the thickest part, about 35–55 minutes depending on size.

  4. Remove from the oven and rest for 10 minutes. Slice and serve with gravy.

Cornbread Stuffing With Cranberries, Almonds and Herbs

Ingredients

Yields one standard casserole (8–10 portions)

  • 1 quart dried, diced cornbread (1-inch pieces)
  • 2 to 3 cups plain breadcrumbs (use more as needed to adjust moisture)
  • 2 cups diced onion (1/2-inch)
  • 1 cup diced celery (1/2-inch)
  • 1 cup dried cranberries, soaked overnight in 1 cup port wine and drained
  • 1 cup toasted sliced or slivered almonds
  • 1 quart hot turkey broth or chicken broth
  • 1/2 cup finely chopped parsley
  • 2 tablespoons fresh chopped thyme
  • 2 teaspoons fresh chopped sage
  • 3 eggs, beaten
  • Salt and black pepper, to taste
  • 1/4 cup melted butter (plus extra for greasing)

Instructions

Prepare the Aromatics

  1. Heat the melted butter in a large sauté pan over medium heat.

  2. Add the diced onion and celery. Cook until softened and blond — just lightly golden, not browned — about 6 to 8 minutes. Remove from heat.

Combine the Stuffing

  1. In a large mixing bowl, add the dried cornbread cubes, breadcrumbs, sautéed onions and celery, cranberries, almonds, parsley, thyme and sage.

  2. Pour in about three-quarters of the hot broth and toss gently to combine.

  3. Season with salt and black pepper.

  4. Assess the moisture level:

    • If the mixture feels dry or doesn’t hold together when lightly pressed, add more broth.

    • If it seems too wet or mushy, add more breadcrumbs until the texture is cohesive but not soggy.

  1. Once the mixture has cooled slightly (so the eggs don’t scramble), add the beaten eggs and fold until evenly incorporated.

Bake

  1. Grease a casserole dish with butter. Transfer the stuffing mixture into the dish and spread evenly.

  2. Bake at 350 degrees until the top is golden brown and the stuffing reaches an internal temperature of 165 degrees, about 35–50 minutes depending on dish depth.

Serve

  1. Remove from the oven and keep warm until serving.