Turkey And Ham Glacé
This chef-curated Turkey And Ham Glacé offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 29g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 488 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Turkey And Ham Glacé offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Turkey And Ham Glacé to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Turkey And Ham Glacé, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Prep Time: 2½ Hours
- Yields: 15-25 Servings
- Comment: Daube Glacé is the
- most classical of the Creole hors
- d'oeuvres. Usually made with
- leftover daube (braised beef),
- this classical dish has been
- altered in this recipe to use two
- of the most popular holiday main
- dishes, turkey and ham.
- Ingredients:
- ● 1½ pound cooked turkey, 1-inch diced
- ● 1½ pound cooked ham, ¼-inch diced
- ● 2 quarts turkey or chicken stock
- ● ½ cup diced onions
- ● ½ cup diced celery
- ● ½ cup diced red bell peppers
- ● ¼ cup minced garlic
- ● ½ cup diced carrots
- ● ½ cup minced parsley
- ● salt and cayenne pepper to taste
- ● 3 envelopes gelatin, dissolved in warm water
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Method: NOTE: To make turkey stock, simmer bones of roasted turkey in 1 gallon of water until reduced to 2½ quartsStep 2: Technique & Execution
In a cast iron Dutch oven, bring turkey stock to a light boilStep 3: Technique & Execution
Add cooked meat, onions, celery, bell peppers and garlicStep 4: Technique & Execution
Reduce heat to simmer and allow to cook until turkey begins to string apartStep 5: Technique & Execution
Strain all ingredients from liquid through a fine sieve and set asideStep 6: Technique & Execution
Return liquid to heat and reduce to 1½ quartsChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 488 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 29g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 24g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Turkey And Ham Glacé
This chef-curated Turkey And Ham Glacé offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: Method: NOTE: To make turkey stock, simmer bones of roasted turkey in 1 gallon of water until reduced to 2½ quarts
Technique & Execution: In a cast iron Dutch oven, bring turkey stock to a light boil
Technique & Execution: Add cooked meat, onions, celery, bell peppers and garlic
Technique & Execution: Reduce heat to simmer and allow to cook until turkey begins to string apart
Technique & Execution: Strain all ingredients from liquid through a fine sieve and set aside
Technique & Execution: Return liquid to heat and reduce to 1½ quarts
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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