As promised, here are additional recipes from The Staub Cookbook that we wanted to share. Time to tackle a different take on turkey and make some really delicious desserts.

And don’t forget to enter to win over $1,000+ in Staub cookware — see the bottom of this post for how to enter!

Makes 6-8 servings.

Marinade

• 2 tablespoons chopped fresh sage
• 2 tablespoons orange zest
• 1 tablespoon honey
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 shallots, minced
• 2 cloves garlic, minced
• 1⁄4 cup olive oil
• 1 whole turkey breast (about 5 pounds), boned and butterflied

Filling

• 2 tablespoons olive oil
• 2 onions, diced
• 3 carrots, diced
• 3 celery stalks, diced
• Kosher salt and freshly ground pepper
• 2 garlic cloves
• 1⁄4 cup white wine

Instructions:

To make the marinade: In a medium bowl, combine the sage, orange zest, honey, salt, pepper, shallots, garlic, and olive oil. Mix well and set aside.

Place turkey breast in a large container. Pour the marinade over the turkey breast and rub the marinade completely over the turkey breast. Cover with plastic wrap and refrigerate overnight. Remove the turkey breast and allow it to come to room temperature for 30 minutes.

In a large cast-iron skillet, make the filling by warming the olive oil over medium heat. Add the onions, carrots, celery, and a big pinch of salt and pepper. Cook over medium low until carrots are soft and the onions are translucent, about 20 to 25 minutes. Add in minced garlic and cook for another 30 seconds. Deglaze the pan with white wine and continue cooking until the wine has evaporated. Remove from heat and set aside.

Preheat oven to 350°F.

Lay the turkey breast-side down on a cutting board. Spread the filling in an even layer, leaving a ½-inch border on all sides. Roll the turkey breast up lengthwise. Flip the turkey breast over and tie with butcher’s twine.

Place in a 10 by 15-inch rectangular roasting pan and cook for 11⁄2 to 2 hours or until a meat thermometer reads 165°F. Begin checking on the turkey about 1 hour into the roasting time.

Remove the turkey breast from the pan and cover with tin foil and let rest for at least 15 minutes before slicing and serving. Sprinkle with flaky sea salt and serve warm.

Makes 6 servings.

Ingredients:

Pots de Crème

• 2 cups half-and-half
• 1⁄2 cup packed light brown sugar
• 1 cup canned solid-pack pumpkin (not pumpkin pie puree)
• 6 large egg yolks
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• Pinch of freshly grated nutmeg
• Pinch of salt

Whipped Topping:

• 1 cup heavy cream
• 3 tablespoons maple syrup
• 3 amaretti cookies, crumbled

Instructions:

Make the pots de crème: Preheat the oven to 325°F.

In a petite French oven, whisk the half-and-half, 1⁄4 cup of the brown sugar, and the pumpkin. Bring to a simmer over medium heat, then remove from the heat and keep warm.

In a medium bowl, whisk together the egg yolks, the remaining 1⁄4 cup brown sugar, the cinnamon, cloves, nutmeg, and salt. Slowly pour in the half-and-half mixture, whisking constantly. Divide the mixture among 6 mini cast-iron cocottes. Place the cocottes in a large cast-iron roasting pan and carefully fill with water to come halfway up the sides of the cocottes.

Bake until the custard is just barely set in the middle, 45 to 50 minutes. Remove the pan from the oven and remove the cocottes from the roasting pan. Allow to cool to room temperature. Cover and place in the refrigerator for at least 3 hours, until fully chilled.

Make the whipped topping: In the bowl of a stand mixer, combine the cream and maple syrup and whip until soft peaks form. Top each cocotte with a dollop of whipped cream and some amaretti cookie crumbles to serve.

What you can win:

• The Staub Cookbook
• 6 Cast Iron Mini Cocottes (to make the Pumpkin Pots de Crème)
• 1 12″ Fry Pan (to sear and sizzle the Turkey Roulade with Sage and Orange)
• 1 Pumpkin Cocotte (to serve Miso Pumpkin Soup with Walnut and Sesame Seed Brittle)
• 1 8″ x 12″ Baking Dish (to make the Italian Sausage and Fig Stuffing)
• A Havenly Full Design Package ($169 value)

How to enter:

1 – Follow @staub_usa, @thehavenly, and @tenspeedpress on Instagram.

2 – Comment on Staub or Havenly’s instagram post about the contest with why you should win, and tag a friend!

Contest rules:  Winners must be US Residents and 18 years or older. Terms and conditions apply: bit.ly/staubxhavenly. Entry period ends on November 16th at 12PM EST.

All recipes reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.