Am I the only one who feels positively frantic during naptime?
I have a 1-2 hour window (depending on the unpredictability of you know who) and 10-12 hours of work. Do I tackle my dirty kitchen post rockin’ Rosh Hashana celebration? Take a shower to try to wash that Jewish food smell out of my hair (one must follow the shampoo bottle’s ridiculous instructions to lather, rinse, and repeat, believe me)? Draft a proposal for a potential freelance client? Write an essay for class that’s due Monday? Fold laundry? Watch last night’s episode of Grey’s Anatomy? Re-roll the toilet paper that Alex devilishly unrolled while a wayward clump of mascara made me blink one second longer than usual?
What am I supposed to choose when there’s so much to choose from?
I can’t stand when people tell me that a Mommy rests while her baby sleeps. Really? Naptime makes me feel as anxious as when I leave my cell phone in the produce section of the supermarket (yeah, I’ve done that once or twice, maybe three times…at least I have proof I feed my kids fruits and vegetables!). By the time a clear chore winner in my internal tug-of-war is announced Alex wakes up or Ashley gets home from school. I never get long stretches of free time, but I always have a lot of things to do.
How do you prioritize your precious naptime minutes? Does naptime make you run around like crazy, too?
4 whole leeks, white part only, roots trimmed and cut into rings
3 tablespoons unsalted butter
2 tablespoons EVOO
Leaves from 4 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 cups crumbled cornbread, store-bought
1 cup chicken stock
1 two-and-one-half pound turkey breast, butterflied
Preheat oven to 400 degrees F
Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt, and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.
In a large bowl combine the leeks, cornbread, and chicken stock, and season with salt and pepper.
Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you’ve got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over. ***I asked the meat man at Whole Foods to do this for me and he did…don’t be afraid to ask if you don’t want to do it.***
Place the remaining stuffing in a small baking dish and cook alongside the turkey.
Tie in 4 places with kitchen twine and season with salt and pepper.
Heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roastfor about 55 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.
This dish was slightly modified from Tyler Florence’s original recipe. Happy New Year (if you celebrate); otherwise, Happy Friday!