AVERY When Thanksgiving is over and the turkey carcass looms. Before the fat begins to congeal, you may be thinking, "what am I going to do with all these turkey leftovers?"
Justin Bores, a senior from Monroeville in EHOVE Career Center's culinary arts program, has just the answer. He created a turkey confit dish that won him a $3,000 scholarship in a Culinary Institute of America contest, and he's willing to share the innovative recipe with Reflector readers. Bores was one of seven students awarded a scholarship in the nationwide turkey recipe contest. The first place entry won a $15,000 scholarship.
Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months, and can be reheated to extend its useful life. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
His entre recipe involves hollowing out a decorative pumpkin and filling it with a turkey confit/ gruyere risotto. Even the pumpkin seeds are used.