Make-Ahead Roast Turkey
Melissa Clark
272 ratings with an average rating of 3 out of 5 stars
272
2 hours 10 minutes, plus at least 2 days for brining, cooling and chilling
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Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about ¾ inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.
I was excited to make these but was a bit disappointed in the results. The cheese overwhelmed the perfect, peak-season tomatoes. I doubt I'll do it again.
I prefer Julia Child's tomatoes Provencal, which uses a stuffing made of fresh bread crumbs, olive oil, herbs (basil and parsley) and shallots. Sometimes I add a bit of grated Parmesan and/or garlic to the mix. Either way, it lets the tomatoes shine.
Have you ever heard of Maggi seasoning? it's a type of soybean based seasoning sauce (like soy sauce but doesn't taste the same). It also comes as seasoning cubes. I think it gives a wonderful umami flavour. You could definitely add that to the breadcrumbs to give a savoury and more complex taste.
I was afraid the cheese might not be melted, or the tomatoes cooked too much, but this was perfect (with smallish tomatoes). I don't think I even tasted the anchovies. Next time, I think I might mix some julienned basil into the cheese.
This dish is spectacular. I added minced chive, tarragon, parsley, and basil to the cheese.
Pureed leftovers and served over pasta. Delicious!
Planning to try Gorgonzola dolce instead of goat cheese - I bet it will be yummy.
This is delicious dish. I followed the recipe exactly, without changing anything. Its easy to make and a crowd pleaser.
It's great the way it is, but for something a little different, do the following: - add a little chopped spinach to filling (if you add a lot, it becomes tomatoes stuffed with creamed spinach) - delete garlic; replace with chives and/or shallots + add a little tarragon - add grated parmesan to topping of bread crumbs
Upend the tomat shells for awhile so they are not soggy. I would suggest 1/2 hr after salting. And yes do use the pulp in the crumbs.
These were relatively simple but messy to make, and I didn't find the cheese at all overwhelming. Used garden-fresh tomatoes, and the tomato flavor shone through the cheese. Anchovies were a great flavor enhancer. Really hit the spot on a cool rainy evening.
Fantastc. Quick and easy. This is a great way to make awful, supermarket tomatoes edible. Loved as is, but will definitely try with gorgonzola. Thanks for suggestion, commentators below.
When do you add the butter mixture in step 2 to the marscapone/goat cheese mixture from step 1? I’m confused.
"... top with the bread crumbs." that's the butter mixture, it goes on top :)
I've made this stuffed with potatoes. Tastes really nice. Boil potatoes, mash them, add salt, red pepper, onions and the insides of the tomatoes that are removed. Stuff inside the tomatoes and bake.
I did not use goat cheese - just mascarpone, and added provolone. Based on the reviews I read, I added more garlic breadcrumbs and omitted the anchovies. Used a bunch of chopped fresh sage. 12 minutes and they were great - very tasty!
Really good! I used creole tomato definitely on the firm side, reamed out just the seeds and left the flesh intact. I did not have marscapone but instead used some leftover ricotta with goat cheese. Added chives. Baked in a high sided casserole with snug upright stuffed tomatoes. Used a counter top oven which heats to only 450*. 30 minutes and covered the tops with foil because they were getting to dark. Added about 15 or so minutes to account for the temperature. The variations are endless
It's great the way it is, but for something a little different, do the following: - add a little chopped spinach to filling (if you add a lot, it becomes tomatoes stuffed with creamed spinach) - delete garlic; replace with chives and/or shallots + add a little tarragon - add grated parmesan to topping of bread crumbs
Wondering if I used whipped cream cheese instead of mascarpone if it would work?
I was afraid the cheese might not be melted, or the tomatoes cooked too much, but this was perfect (with smallish tomatoes). I don't think I even tasted the anchovies. Next time, I think I might mix some julienned basil into the cheese.
Very tasty - made it without the anchovies because I'm not that kind of person and was delicious. I used very large tomatoes, so increased the cooking time to 12 minutes so that they were golden on top.
Has anyone done this with cherry tomatoes?
I once made BLT cherry tomatoes as a raw side to drinks. Good, but fussy.
This is delicious dish. I followed the recipe exactly, without changing anything. Its easy to make and a crowd pleaser.
This dish is spectacular. I added minced chive, tarragon, parsley, and basil to the cheese.
Pureed leftovers and served over pasta. Delicious!
I was excited to make these but was a bit disappointed in the results. The cheese overwhelmed the perfect, peak-season tomatoes. I doubt I'll do it again.
I prefer Julia Child's tomatoes Provencal, which uses a stuffing made of fresh bread crumbs, olive oil, herbs (basil and parsley) and shallots. Sometimes I add a bit of grated Parmesan and/or garlic to the mix. Either way, it lets the tomatoes shine.
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