Pavo Pavo Pavo

Culinary Setting
Boneless Breast, Turkey Thighs


2 tbsp olive oil, divided

3 shallots, finely chopped

1 lb fresh spinach leaves, washed and dried

1 Large carrot, peeled and cut into 1/4-inch spears, about 6 pieces

1 5-lb SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick

Kosher salt and freshly ground black pepper As needed

3 Large hard cooked eggs, shelled

1/2 c dry white wine

6 tbsp olive oil, divided


1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp ground cumin

1/4 c red wine vinegar


2 Medium Spanish onions, julienne

3 Cloves garlic, chopped

1 Medium green pepper, seeded and julienne

1 Medium red pepper, seeded and julienne

1 c peeled, seeded and coarsely chopped Roma tomatoes

1 tbsp tomato paste

1/2 c cooked green peas

6 tbsp olive oil, divided

6 Shallots, finely chopped

2 lbs shitake mushrooms, cleaned and sliced

2 lbs crawfish meat, cooked

Kosher salt and freshly ground black pepper As needed

8 (4-oz) TURKEY BREAST CUBES, cut about 2x2-inches square

2 tbsp flour

2 Large eggs, beaten for egg wash

2 c plantain chip crumbs

Olive oil As needed

Unsalted butter As needed

8-oz watercress salad

3 tbsp olive oil

2 tbsp sherry vinegar

3 tbsp vegetable oil

8 tbsp lemon aioli

1 tbsp unsalted butter

3 c mashed sweet potatoes

8 tbsp cranberry sauce

Pickled onions As needed




Preheat oven to 350 degrees F.

In a heated sauté pan, with 1 tablespoon of olive oil, add 3 shallots and cook until translucent. Add spinach and wilt 3/4 of the way, set aside and chill through. Once chilled, squeeze excess water from spinach and set aside.

Blanch carrots in salted boiling water until al dente, place carrots in ice water bath and chill completely. Drain and set aside.

Season turkey breast with salt and pepper. Place spinach evenly over turkey breast leaving 1/4-inch space around each side. Arrange carrots and hard cooked eggs on top of spinach.

While keeping the stuffing inside, roll up the turkey breast. Tie firmly through the length of the breast with butcher string. Season roulade with salt and pepper.

In a medium heated large sauté pan, with 1 tablespoon of olive oil, place the roulade in the pan and lightly brown all sides by turning the meat. Pour wine over turkey. Cover turkey with foil and bake in preheated oven until internal temperature reaches 165 degrees F.

Transfer turkey to a steamtable pan. Cover and chill turkey completely - about four hours.


Preheat oven to 350 degrees F.

In a heated braising pan, add 3 tablespoons olive oil. Season turkey thighs with salt, pepper and cumin. Brown thighs on all sides. Add vinegar and poultry stock and deglaze. Cover pan and bake for 40 minutes or until turkey falls apart easily.

Allow turkey to cool and shred thighs into medium size strings, set aside.

In a saucepan, heat 3 tablespoons olive oil and sauté onions until slightly brown. Add garlic and peppers and cook until vegetables are soft. Stir in tomatoes, tomato paste and shredded turkey.

Cover and simmer over very low heat until vegetables and turkey becomes a stew. Add green peas to serve.


Preheat oven to 350 degrees F. In a sauté pan heat 3 tablespoons olive oil; add 6 shallots and cook until translucent. Add mushrooms and cook 2 minutes. Add crawfish meat and mix with vegetables. Season with salt and pepper.

Chill completely.

Season turkey with salt and pepper. Slice a pocket in each turkey cube and stuff mushrooms-crawfish mixture into pockets.

Coat each turkey cube in flour. Dip in egg wash and then dip in plantain crumbs. Cover and hold for service in the refrigerator.

Per order: In a medium heated sauté pan, heat oil and butter and brown turkey cubes on all sides.

Remove excess oil and cook in oven for 10 minutes or until cook through. Slice in half (on a bias) to serve.


Divide a rectangular dinner plate in three sections. On one end, place a small amount of watercress salad seasoned with salt, pepper, olive oil and sherry vinegar. Top with a slice of Pavo Matambre. Garnish with aioli.

In the middle of the plate, place 2 tablespoons of mashed sweet potato and top with Pavo Ropa Vieja. Garnish with plantain chips.

On the other end of the plate, spoon 1 tablespoon of cranberry sauce and place Crawfish Stuffed Pavo on top. Garnish with pickled onions.