Christmas wreath of smashed red potatoes with orange-glazed turkey, chive mascarpone cream, and crunchy hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Boil the small red potatoes in salted water for 18 to 20 minutes, until tender but not falling apart. Drain well.

3. 3

   Place the potatoes on the tray and gently smash them with the bottom of a glass. Brush with 2 tablespoons olive oil and the melted butter. Sprinkle with half of the rosemary, half of the sweet paprika, salt, and black pepper. Bake for 25 minutes at 220 °C / 425 °F, arranging them in a wreath shape if possible.

4. 4

   Meanwhile, in a bowl mix the orange juice and zest, honey, Dijon mustard, 1 tablespoon olive oil, the grated garlic clove, the remaining sweet paprika, salt, and black pepper.

5. 5

   Pat the turkey breast cutlets dry, coat them with the orange mixture, and let them sit for 10 minutes.

6. 6

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the turkey for 2 minutes per side. Transfer to a small baking dish, spoon any remaining glaze over the top, and finish cooking in the oven for 10 to 12 minutes at 200 °C / 400 °F, or until cooked through. Let rest for 5 minutes and slice into strips.

7. 7

   In a small bowl, mix the mascarpone with the chives, the chopped garlic clove, a pinch of salt, and black pepper until smooth.

8. 8

   In a small skillet, toast the breadcrumbs with the chopped hazelnuts for 2 to 3 minutes over medium heat, stirring, until crisp and fragrant.

9. 9

   Remove the potatoes from the oven and place them on a round serving platter, shaping a more defined wreath if needed. Arrange the glazed turkey strips over the top.

10. 10

    Add small dollops of chive mascarpone cream between the turkey pieces. Finish with fresh cranberries, the crunchy breadcrumb-hazelnut mixture, and a little extra rosemary if desired. Serve warm or hot.