Home Cooked for the Holidays: Marcel Vigneron

Posted on Nov 21, 2013 10:45am

Chef Marcel Vigneron joined the ladies in the kitchen for our Home Cooked for the Holidays series.  He shows us his spin on a Thanksgiving feast.  Here are his delicious recipes!


Brined and Spatchcocked Turkey  

Ingredients & Quantities: Turkey Brine

6L water

6,000g ice

600 g table salt

2 kg sel rose (pink salt) tinted curing mixture

250g sugar

15 ea. heads of garlic

3 ea. orange zest

3 ea. lemon zest

5 sprig rosemary

2 ea. cinnamon sticks

1 bunch time

15 ea. star anise

100g coriander seeds

5g cloves

7g allspice

2g Juniper Berries


  • Wrap spices in sachet (cheesecloth parcel tied with twine)

  • Bring 6 liters of water to boil and add all other ingredients

  • Submerge turkey in brine for 24 hours in cooler or refrigerator.

  • Remove turkey from brine give quick rinse and dry

Ingredients & Quantities: Spatchcocked Turkey

2 tablespoons extra virgin olive oil

1 tablespoon kosher sale

1 teaspoon freshly ground pepper

1 ea. fresh free range 12lb turkey

3 onions, lg dice

4 carrots, lg dice

1/2 head celery, lg dice

1 head fennel, lg dice

1 bunch thyme

1 bunch sage


  • Preheat oven to 450 degrees F

  • Spatchcock turkey by cutting out back bone and breaking breast plate. Rub turkey with oil and season with salt and pepper

  • Place vegetables pm rimmed baking sheet.  Place rack on top and transfer spatchcocked turkey on top, breast side up.

  • Roast, rotating halfway through and basting 4 times until an instant read thermometer inserted into the thickest part of the thigh reads 165F, about 1 hour. Allow to rest for at least 25 minutes before carving.

Kale Salad with Persimmon, Pear, Pistachio and Ricotta Salata

Yields 4 each

Ingredients & Quantities for Dressing:

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons champagne vinegar

  • 1 tablespoons lemon juice

  • to taste maldon salt

Ingredients & Quantities for Salad:

  • 1 head Radicchio di Treviso

  • 3 bu. Tuscan kale/cavolo nero kale

  • 1 cup pistachio, toasted

  • 2 ea. fuyu persimmons (partially frozen)

  • 1 ea. pear, d'anjou

  • 1 ea. wedge ricotta salata

  • to taste salt     


  • Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.

  • Slice persimmons and pears

  • Make the salad: Toss chicories/kale, pistachio, pears, and persimmon in a large bowl. Add vinaigrette and toss to coat. Season with salt and pepper and shave ricotta over the top

Chestnut Stuffing with Ras el Hanout

Serves 4

Ingredients & Quantities:

  • 1/2 cup finely chopped onions

  • 1 ea. shallot, minced

  • 1/2 cup butter

  • 1/4 cup celery, chopped

  • 1/4 cup raisins, golden

  • 20 ea. chestnuts

  • 2 ea. pomegranate

  • 4 cups brioche bread, cubed

  • 1/8 teaspoon ras el hanout, toasted and ground

  • 2 eggs, beaten

  • 1/2 teaspoon salt

  • 1/4 teaspoon poultry seasoning

  • 1-2 cups turkey or chicken broth

  • 1 ea. lemon

  • 1/2 tablespoon chives, chopped fresh

  • 4 ea. eggs small

Method :

  1. Demo how to score, roast, peel and a chestnut

  2. Demo how to shuck a pomegranate

  3. Cook eggs in shell at 63C for 50 minutes and reserve

  4. Sweat onion and shallot in butter until translucent and soft

  5. Combine sautéed onion mixture with celery, raisins, chestnuts, pomegranate, bread, spices, and mix in large bowl.  

  6. Combine eggs, salt, broth and poultry seasoning in another mixing bowl.

  7. Combine wet and dry ingredients until well moistened but don't over mix. Bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown. Crack eggs and place on top of stuffing, Finish with chives, zest of lemon and a few drops of lemon juice.

Recipe for Ras el Hanout:

  • 2 teaspoons ground ginger

  • 2 teaspoons cardamom

  • 2 teaspoons ground mace

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • 1 teaspoon coriander seeds

  • 1 teaspoon nutmeg

  • 1 teaspoon turmeric

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon allspice

  • 1/2 teaspoon rose hips, dried


Toast all spices and place all ingredients in spice grinder and blend until powder consistency.


The Braveheart

Servings: 1 cocktail

Ingredients & Quantities for Cocktail:

2 ounces blended Single Malt Scotch

1 ounce fresh lemon juice

3/4 ounce ginger juice

1/4 ounce cocktail honey (3 parts honey, 1 part hot water)

2 dashes bitters

1 ea. cold draft ice sphere


  1. Demo ginger simple syrup by placing 1 cup sugar and 1 cup hot water with 8 oz. chopped ginger in blender and one piece of allspice. Blend on high and strain through cheesecloth and sieve. Chill and reserve.  

  2. Make honey water by combining 1/4 ounce cocktail honey (3 parts honey, 1 part hot water). Chill and reserve

  3. Combine the scotch, lemon juice, ginger juice, cocktail honey and bitters in a cocktail shaker with ice. Strain and serve over ice sphere in a bucket glass. Garnish with burnt lemon peel rubbed on rim of glass, dash of bitters and candied ginger peel pierced with cocktail skewer and balanced on rim of glass.

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