Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Saturday, December 01, 2007


1 - 12 to 14 pound fresh Turkey, deboned
1 pound pork or turkey sausage, out of casing
fennel seeds
2-3 cloves garlic, crushed
2 egg whites
2-3 tablespoons poultry seasoning
2-3 stalks celery, medium chop
1 yellow onion, medium chop
1 cup breadcrumbs
½ cup shelled pistachio nuts
6-7 whole peeled chestnuts (from jar)
fresh sage leaves

I deboned this turkey myself. I practiced first on deboning a chicken. The turkey was a bit more difficult since it has lots of sinew that holds the flesh to the bone. But it wasn't hard to do. It helped to watch a DVD of the master, Jacques Pepin, deboning a chicken. He says you should be able to do it in ten minutes. Good luck. It's worth trying to do.

Preheat the oven to 375 degrees

Stufing: Saute the celery and onions, poultry seasoning, garlic, salt and pepper until translucent but not brown, about 15 minutes. Set aside to cool. In a bowl put the sausage meat, bread crumbs, beaten egg whites, pistachios, salt and pepper, chopped sage leaves; add the sautéed mixture and combine well. Cover and refrigerate until ready to stuff the turkey.

(Alternately, lightly sauté all the stuffing ingredients together, except the egg whites, cool and mix in the beaten whites. Then hold in a cool place.)

Lay the turkey breast skin side down on a work surface. Sprinkle with salt and pepper. Place sage leaves underneath the skin. Place the stuffing in the middle and spread some out to the sides. Place the chestnuts down the center in a row. Roll it up by placing one side then the other towards the center. Tie it together with butcher’s twine. Place sprigs of sage on the top and sprinkle with salt and pepper. Brush on olive oil. Place the rolled turkey on a well-oiled rack in a roasting pan. Baste with dry white wine poured over. Then baste about every 20 minutes. Roast until the internal temperature reaches 160-165 degrees - about 2-1/2-3 hours. Take out and let rest in a platter about 15 minutes.

Meanwhile, make the gravy:

Broth ingredients:
Roasted turkey bones
2 large carrots, cut in chunks
3 celery stalks, cut in chunks
1 onion, studded with 5-6 cloves
2-3 bay leaves
parsley stems
green parts of leeks
sage stems
6-7 whole peppercorns
2 cups white wine

Put the bones and giblets in a pot then add enough water to cover by about 2 fingers. Bring to a boil; then skim. Add the vegetables and wine, bring to a boil again; then simmer. Let simmer for several hours, covered. Can leave overnight and bring to a boil and simmer again in the morning. Strain well and put the broth into a clean sauce pan. Keep warm.


Take the roasting pan and remove all but about 2 tablespoons of fat. Place over two top burners and pour in about a cup of white wine. Heat and scrape the cooked bits from the bottom of the pan. Add about a ¼ cup of Wondra flour and stir to dissolve and thicken. Add the strained broth by the cupful until the desired quantity and thickness is reached. Strain and put into a gravy server.

Remove the strings from the turkey roll and slice in large slices about one-inch thick. Place on a platter. Nap with some of the gravy and decorate the platter with greens, grapes, and whatever you fancy.

Serve room temperature with the hot gravy.

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