APRICOT-STUFFED TURKEY BREAST
For a new take on turkey, give this recipe a try. It cooks on the grill, and it's stuffed with a sensational apricot mixture.-Bonnie De Meyer, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside., In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers., Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes. , Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 268 calories, Fat 6g fat (0 saturated fat), Cholesterol 81mg cholesterol, Sodium 313mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
STUFFED TURKEY BREAST WITH APRICOT JAM
No need to truss. No need to fuss. This elegant boneless roast, stuffed with herbs and sausage, is the perfect way to wow your guests without spending hours in the kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
- In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
- Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.
Nutrition Facts : Calories 501 g, Fat 22 g, Fiber 1 g, Protein 58 g, SaturatedFat 6 g
STUFFED TURKEY BREAST
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
- Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
- Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
- Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
- Special equipment: kitchen twine .
STUFFED TURKEY BREAST
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
- Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
- Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
- Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
- Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.
GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING
This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.
Provided by Penelope Karagouni
Categories World Cuisine Recipes European Greek
Time 4h45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
- Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
- In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
- Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).
Nutrition Facts : Calories 930.3 calories, Carbohydrate 22.3 g, Cholesterol 321.8 mg, Fat 52.2 g, Fiber 0.6 g, Protein 86.1 g, SaturatedFat 20.4 g, Sodium 571.7 mg, Sugar 4.8 g
TURKEY BREAST WITH STUFFING
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
- Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
- Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
- Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
- Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
- Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams
ROAST TURKEY WITH CHESTNUT STUFFING
The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too
Provided by Sara Buenfeld
Time 4h20m
Yield Serves 8, with leftovers
Number Of Ingredients 18
Steps:
- First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
- Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
- Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
- Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
- On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.
Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium
STUFFED HASSELBACK TURKEY BREAST
Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a smaller group.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
- Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
- Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.
Nutrition Facts : Calories 1002.6 calories, Carbohydrate 79.4 g, Cholesterol 281.6 mg, Fat 31.4 g, Fiber 3.9 g, Protein 93.5 g, SaturatedFat 10.8 g, Sodium 2405.5 mg, Sugar 9.7 g
BOUDIN BLANC-STUFFED TURKEY BREASTS WITH CHESTNUTS
French boudin blanc-not to be confused with Cajun boudin blanc-is a dairy-infused pork sausage. Used as a stuffing, it infuses lean cuts like turkey breast with richness and perfumes the meat with warm spices.
Provided by Taylor Boetticher
Categories Bon Appétit turkey Poultry Roast Christmas Thanksgiving Dinner Buffet Chestnut Mortar and Pestle Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 30
Steps:
- For turkey and brine:
- Bring salt, sugar, and 2 quarts water to a boil in a large pot, stirring to dissolve salt and sugar. Let cool, then add wine, if using. Place turkey and brine in a large resealable plastic bag. Seal bag and chill 10-12 hours.
- Remove turkey from brine and pat dry
- Let sit at room temperature 1 hour.
- For boudin blanc:
- Soak breadcrumbs in cream in a small bowl 20 minutes.
- Meanwhile, bring broth, chestnuts, Cognac, bay leaves, and a pinch of salt to a low simmer in a small saucepan. Cook until chestnuts are very soft but not falling apart and liquid is reduced by half, 12-15 minutes. Discard bay leaves; chill while preparing spices.
- Toast mustard seeds, coriander, allspice, and clove in a small skillet over medium heat until fragrant and mustard seeds begin to pop, about 4 minutes; let cool. Finely grind toasted spices and peppercorns in spice mill or with mortar and pestle.
- Mix pork, thyme, mace, nutmeg, spice mixture, breadcrumb mixture, and 1 teaspoon salt in a large bowl. Coarsely chop chestnuts and add to pork mixture, along with cooled cooking liquid. Stir pork mixture to combine.
- DO AHEAD: Boudin blanc can be made 2 days ahead. Wrap tightly and chill.
- For assembly:
- Preheat oven to 400°F. Working 1 at a time, place turkey breast on cutting board, skin side up. Holding knife parallel to work surface, cut through breast, stopping about 1/2" before you get all the way through. Open breast like a book and mound boudin blanc down center, leaving a 1" border. Fold bottom half of breast over filling, then fold top half over so it slightly overlaps. Tie at 1" intervals with kitchen twine.
- Place turkey breasts on a rack set inside a roasting pan. Add 1 cup water and roast until skin is golden brown and an instantread thermometer inserted into the center of stuffing registers 145°F (breast meat should register 160°F), 1-1 1/2 hours. Let rest 10 minutes before slicing.
- Meanwhile, heat butter in a medium skillet over medium-high heat. Add chestnuts and thyme sprigs and cook, stirring often, until chestnuts are soft, 5-7 minutes; season with salt and pepper. Serve turkey with chestnuts.
- DO AHEAD: Breasts can be stuffed 1 day ahead. Cover and chill.
GOLDEN APRICOT-GLAZED TURKEY BREAST
Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan., Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before slicing.
Nutrition Facts : Calories 236 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 84mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
More about "chestnut apricot stuffed turkey breast recipe 425"
TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY …
From jamieoliver.com
Servings 6Total Time 1 hr 50 minsCategory Lunch & Dinner RecipesCalories 174 per serving
HOW TO COOK STUFFED BONELESS TURKEY CROWN WITH …
From farmison.com
Estimated Reading Time 1 min
APRICOT-STUFFED TURKEY BREAST - BETTER HOMES & GARDENS
From bhg.com
Calories 208 per serving
10 BEST CHEESE STUFFED TURKEY BREAST RECIPES - YUMMLY
From yummly.com
BEST STUFFED TURKEY BREAST RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
TURKEY BREAST WITH APRICOT SAUCE - OLIVIA'S CUISINE
From oliviascuisine.com
STUFFED TURKEY BREAST {WITH APPLE CIDER GRAVY} - PLATED CRAVINGS
From platedcravings.com
ROAST TURKEY BREAST WITH APPLE-CHESTNUT STUFFING - CRUMB: A FOOD …
From crumbblog.com
DRIED APRICOT & DATE STUFFED TURKEY BREAST WITH MARSALA GLAZE
From finecooking.com
APRICOT AND SAGE STUFFED TURKEY BREASTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST GIADA'S STUFFED TURKEY BREAST RECIPES - FOOD …
From foodnetwork.ca
APRICOT & SAUSAGE STUFFED TURKEY BREAST - HANDMADE IN THE …
From handmadeintheheartland.com
OVEN-ROASTED APRICOT-STUFFED TURKEY BREAST - BETTER HOMES
From bhg.com
TURKEY BREAST ROULADE WITH CHESTNUT STUFFING - SAVEUR
From saveur.com
APRICOT & BRIE STUFFED TURKEY BREAST | CANADIAN TURKEY
From canadianturkey.ca
STUFFED BONELESS TURKEY BREAST RECIPE
From mygourmetconnection.com
ROLLED STUFFED TURKEY BREAST - EASY PEASY FOODIE
From easypeasyfoodie.com
STUFFED TURKEY BREAST WITH CRANBERRY STUFFING - SKINNYTASTE
From skinnytaste.com
ROLLED TURKEY BREAST WITH SWEET APRICOT STUFFING - DONAL SKEHAN
From donalskehan.com
BONELESS STUFFED TURKEY RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
TURKEY BREAST WITH APRICOTS - LIDIA
From lidiasitaly.com
ROLLED TURKEY BREAST WITH APRICOT AND CRANBERRY STUFFING
From somethingsweetsomethingsavoury.com
STUFFED TURKEY BREAST RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
STUFFED TURKEY BREAST - PAULA DEEN
From pauladeen.com
LISA FAULKNER'S ROLLED TURKEY BREAST WITH CHESTNUT, SAGE AND ONION ...
From itv.com
STUFFED TURKEY BREAST - CREME DE LA CRUMB
From lecremedelacrumb.com
STUFFED TURKEY ROULADE RECIPE (WITH CHESTNUT & PLUM STUFFING)
From thehungrybites.com
PORK, CHESTNUT AND APRICOT STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
OVEN-ROASTED APRICOT-STUFFED TURKEY BREAST - RECIPE GOLDMINE
From recipegoldmine.com
HERB ROASTED TURKEY BREAST WITH STOVETOP STUFFING
From thewoksoflife.com
TURKEY CROWN WITH CHESTNUT STUFFING RECIPE - BBC FOOD
From bbc.co.uk
SAUSAGE & CHESTNUT STUFFED TURKEY BREAST - INSIDE THE …
From insidetherustickitchen.com
HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL …
From seriouseats.com
STEPS TO STUFF AND ROAST A TURKEY BREAST - THE SPRUCE EATS
From thespruceeats.com
APRICOT & BRIE STUFFED TURKEY BREAST - LIFE LOVE LIZ
From lifeloveliz.com
ROASTED TURKEY BREAST WITH CRANBERRY BACON STUFFING
From thebusybaker.ca
STUFFED TURKEY BREAST | MEATEATER COOK
From themeateater.com
APRICOT & CHESTNUT STUFFING - VEGAN RECIPE CLUB
From veganrecipeclub.org.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love