Christmas corn crown with spiced turkey, wine-braised cranberries, and manchego crust

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a 24 cm / 10-inch ring mold or bundt-style savory mold with a little of the olive oil.

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   2. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion and celery and cook for 6 to 8 minutes until tender. Add the garlic, thyme, sage, smoked paprika, cinnamon, 1/2 tsp of the black pepper, and 1 tsp of the salt.

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   3. Add the ground turkey breast and cook for 8 to 10 minutes, breaking it up with a spoon, until fully cooked with no pink remaining. Remove from the heat and stir in the chopped parsley. Set aside.

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   4. In a small saucepan, combine the red wine, cranberries, honey, orange zest, 1/4 tsp of the black pepper, and 1/4 tsp of the salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture becomes thick and glossy. Set aside.

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   5. In a medium pot, bring the chicken broth and whole milk to a gentle simmer. Gradually whisk in the coarse cornmeal polenta to prevent lumps. Cook over low heat for 10 to 12 minutes, stirring, until thick and creamy.

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   6. Add the sweet corn kernels, butter, and 90 g (about 3 oz) of the grated manchego cheese to the polenta. Stir until the butter and cheese are fully melted. Remove from the heat and let cool for 5 minutes.

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   7. Stir the beaten egg into the warm polenta mixture, mixing quickly so it combines evenly. Taste and adjust with the remaining salt if needed.

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   8. Spoon two-thirds of the polenta mixture into the prepared mold, pressing with a spoon to cover the bottom and sides. Spread the turkey filling in the center channel. Cover with the remaining polenta and smooth the top.

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   9. Sprinkle the remaining 50 g (about 2 oz) grated manchego cheese over the top. Bake for 25 to 30 minutes at 200°C / 400°F, until set and golden on top.

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    10. Let the crown rest for 10 minutes. Carefully unmold onto a serving platter. Spoon the wine-braised cranberries into the center and over the top. Serve hot.