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.
CRANBERRY STUFFED TURKEY BREASTS
I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
STUFFED TURKEY BREAST
Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down) and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season with salt and pepper.
- Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
- Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
- Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.
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
STUFFED TURKEY BREAST
Make and share this Stuffed Turkey Breast recipe from Food.com.
Provided by weekend cooker
Categories Turkey Breasts
Time 7h25m
Yield 1 turkey, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter, onion, celery, croutons, broth, parsley, and poultry seasoning.
- Cut turkey breast in thick slices from the breastbone to rib cage, leaving slices attached to bone(crosswise across breast).
- Sprinkle turkey with salt and pepper.
- Soak cheesecloths (24 x 26) in wine. Place turkey on cheesecloth, and stuff bread mixture into slits between turkey slices.
- Fold one end of cheesecloth over the other to cover meat.
- Place on metal rack in a 5-6 quart slow cooker.
- Cover, and cook on low 7-9 hours, or until tender, pouring additional wine over turkey during cooking.
- Remove from pot and remove cheesecloth immediately.
- If browner breast is preferred, remove from pot and brown in oven at 400 degrees for 15-20 minutes.
- Let stand 10 minutes before slicing through, and serving.
- To thicken the drippings if you wish, for the gravy mix 3 tablespoons cornstarch and 1/4 cup cold water. When smooth, stir into broth, with turkey removed from cooker.
- Turn cooker to high, and stir until cornstarch paste is dissolved.
- Allow to cook 10 minutes, until broth is thickened, and smooth.
Nutrition Facts : Calories 554, Fat 29.6, SaturatedFat 10.3, Cholesterol 209.3, Sodium 523.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.6, Protein 66.2
COSMO'S STUFFED TURKEY BREAST
My Dad (Cosmo) made this for Easter and I hate to admit it (since I fashion myself as a really good cook) it overshadowed the other meat dished that I made. Everyone RAVED. I got HIS recipe, which was adapted from something out of an Italian Cooking magazine that he gets monthly. Buono Mangiare!
Provided by CHRISSYG
Categories Poultry
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 375 degrees.
- De-bone turkey meat, leaving each side of the breast as much intact as possible and leaving the skin on as well. (don't throw the bones away, roast them and use as a base for soup or something!).
- Butterfly out each half of the turkey breast and then cover with plastic and pound with a mallet or the back of a large frying pan until about ½ inch thick evenly across. Set aside chilled.
- Wash and trim the asparagus and steam just a few minutes until bright green. Run them under cold water to stop cooking and set aside.
- Boil and mash about 2 cups worth of potatoes. Mash into them the butter, cream, cheese, white pepper, egg and truffle oil until smooth with no lumps.
- Lay the turkey breasts out skin side down on top of a piece of plastic wrap. Sprinkle with a little salt and pepper. Cover with a thin layer of the prosciutto, then the emmentaler cheese. Then spread about 1 cup of the mashed potatoes on each half and top with the asparagus. Using the plastic wrap to help pull up each side and roll the turkey breast together (from the wide end not the narrow end) Use kitchen string to tie in a few places, place in roasting pan. Repeat with the second breast, layering and tying up. Place in roasting pan as well. Roast covered for the first 20 minutes then uncover and add ½ cup white wine or broth and continue to cook until cooked through, (about another hour) Deglaze the bottom of the pan with the broth while the turkey is resting and make your favorite gravy from the drippings.
Nutrition Facts : Calories 877.1, Fat 43.2, SaturatedFat 12.2, Cholesterol 329.6, Sodium 395.1, Carbohydrate 9.9, Fiber 2, Sugar 1.3, Protein 103.8
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