SWEET SAUSAGE, SAGE, AND HAZELNUT-STUFFED TURKEY BREAST
This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Cider-Braised Turkey Legs
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place bread cubes on a baking sheet. Transfer to oven and cook until toasted and golden. Remove from oven and transfer to a large bowl. Add crushed hazelnuts, sausage, and sage; season with salt and pepper. Add 1 tablespoon olive oil and, using your hands, mix stuffing until well combined.
- Place one turkey breast half flat on work surface; holding the blade of the knife parallel to the board, slice along the length of the breast, but not all the way through, starting with the thickest portion. Unfold so the turkey opens like a book. Spread half of the stuffing mixture on breast half and fold to enclose like a sandwich. Tie with kitchen twine to secure. Repeat process with remaining turkey breast half and stuffing.
- Coat the bottom of a roasting pan with 1 tablespoon olive oil and add 2 whole sage leaves. Place stuffed turkey breast halves in a roasting pan; drizzle with remaining tablespoon olive oil, top with remaining 2 whole sage leaves, and season with salt and pepper. Transfer to oven and roast until internal temperature of breast reaches 165 degrees on an instant-read thermometer, 1 to 1 hour and 10 minutes. Let stand 10 minutes before slicing and serving.
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
ROAST TURKEY WITH HAZELNUT STUFFING
Steps:
- Prepare Turkey:
- Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
- Preheat oven to 350°F.
- Mix spices with apples.
- Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
- Prepare basting sauce #1 by heating butter and adding juices and spices.
- Put turkey in roasting pan and add basting sauce.
- Roast, covered with foil, for 2 hours.
- Prepare Stuffing:
- Put hazelnuts in food processor and chop to medium coarseness.
- In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
- Put in baking pan and bake 1 hour at 350 °F.
- Finish Roasting Turkey:
- Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
- Prepare #2 basting sauce by heating butter and maple syrup.
- Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
- Baste with #2 sauce until all sauce is gone.
- Remove fruit from inside.
TURKEY SAUSAGE AND CHESTNUT STUFFING
This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.
Provided by Julesong
Categories Apple
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
- Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
- Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
- In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
- Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
- Sprinkle over the remaining Parmesan, and dot with the butter pieces.
- Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.
Nutrition Facts : Calories 767, Fat 37.5, SaturatedFat 15.6, Cholesterol 127, Sodium 2721.7, Carbohydrate 74.2, Fiber 5, Sugar 14.1, Protein 32.5
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