Turkey Breast With Oyster Stuffing Recipes

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ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

OYSTER STUFFING FOR TURKEY



Oyster Stuffing for Turkey image

This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!

Provided by Chris R.

Categories     Poultry

Time 5h25m

Yield 12 cups

Number Of Ingredients 12

1/2 lb ground sausage (not links)
1 1/2 cups chopped onions
2 cups finely chopped celery
12 cups dried bread, cubes
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon rubbed savory
1 teaspoon dried sage or 1 teaspoon ground sage
1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
1 can chicken broth
2 eggs, slightly beaten

Steps:

  • In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
  • Lift out with slotted spoon into large bowl.
  • In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
  • Add to sausage meat.
  • Add next seven ingredients; mix well.
  • Add broth and eggs.
  • Mix.
  • If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
  • The turkey will add moisture during the cooking process.
  • Use this recipe to stuff a 10- 12 lb turkey.
  • Spoon dressing into turkey cavities, but do not pack.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY



Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy image

Categories     Herb     turkey     Roast     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Sage     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the stuffing
two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
1/2 pound bacon, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
2/3 cup finely chopped fresh parsley leaves
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cupturkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
parsley sprigs and thyme sprigs for garnish

Steps:

  • Make the stuffing:
  • In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
  • Make the gravy:
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

OYSTER STUFFING



Oyster Stuffing image

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Erika Michael

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h45m

Yield 14

Number Of Ingredients 13

5 stalks celery, diced
1 ½ cups chopped onion
5 cups crumbled cornbread
½ cup chopped, cooked turkey giblets
8 ounces shucked oysters
¼ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
½ teaspoon ground nutmeg
2 eggs
2 cups chicken stock

Steps:

  • In a skillet, saute the celery with the onions until the onions are translucent.
  • In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  • Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.6 g, Cholesterol 53.6 mg, Fat 3.9 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 368.3 mg, Sugar 2.8 g

TURKEY BREAST WITH STUFFING AND GRAVY



Turkey Breast with Stuffing and Gravy image

Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 6 servings

Number Of Ingredients 5

2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1 turkey breast (5 lb.), thawed if frozen
1 Tbsp. oil
1 jar (12 oz. each) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup sour cream

Steps:

  • Heat oven to 425ºF.
  • Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
  • Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
  • Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
  • Serve turkey and stuffing topped with gravy.

Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g

TURKEY BREAST WITH STUFFING



Turkey Breast With Stuffing image

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

Salt and freshly ground white pepper to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons fresh chopped thyme leaves, or 1 teaspoon dried
1 fresh turkey breast with ribs and wings, about 4 pounds
2 medium-size whole onions, peeled, about 1/3 pound
2 large garlic cloves, peeled
1 bay leaf
2 tablespoons vegetable oil
1 1/2 cups chicken broth, fresh or canned

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

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING



Roasted Turkey Breast with Fennel-Herb Stuffing image

This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, finely chopped (about 12 ounces)
2 garlic cloves, minced
1 small bulb fennel (about 8 ounces), trimmed and finely chopped
11 slices (1/2 inch thick) country bread, trimmed of crusts and cut into 1/2-inch cubes (about 5 cups)
1 tablespoon fresh thyme
2 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish (optional)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/4 to 3 1/4 cups homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
1 whole boneless turkey breast (about 6 pounds)
2 tablespoons olive oil
1 blood orange, thinly sliced, for garnish (optional)

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
  • Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
  • Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
  • Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

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PUBLISHED OCTOBER/NOVEMBER 2020. Turkey and stuffing are already a perfect pair on the plate. With a little know-how, they can be in the oven, too. SERVES 8 to 10. SEASON 14 Thanksgiving, Simplified.
From cookscountry.com


TURKEY BREAST WITH OYSTER STUFFING - MASTERCOOK
1/2 pound bacon cut into 1/2-inch pieces; 2 cups onion, finely diced (about 2 to 3 large onions) 1 1/2 cups celery diced (about 6 stalks) 1 -ounce dried sage
From mastercook.com


TURKEY WITH OYSTER-CORNBREAD STUFFING
Roast the turkey, uncovered, in a moderately slow oven, 325 degrees, basting every 20 minutes with a mixture of the oyster liquid, giblet-cooking water, and remaining butter, melted. After 1 1/2 hours or roasting, turn the turkey breast side up. Allow about 30 minutes per pound for roasting the turkey. The turkey is done when the leg joint ...
From tastedandapproved.com


STUFFED BONELESS TURKEY BREAST RECIPE - MYGOURMETCONNECTION
2021-11-21 Prepare the stuffing: Preheat the oven to 350°F. Spread the bread cubes on a large baking sheet and place them in the oven until they are dry and crisp but not browned, 7 to 10 minutes. Transfer to a large mixing bowl and set aside. Place the apple cider in a small, microwave-safe bowl and heat on High for 1 minute.
From mygourmetconnection.com


TURKEY WITH OYSTER-CORNBREAD STUFFING - BEYONDMEALS.COM
Check out our Turkey with Oyster-Cornbread Stuffing Recipe. Serves 8 and is ready to eat in 5 Hours. Beyond Meals. Healthy Living. Healthy Meals. Healthy Recipes. Toggle navigation Beyond Meals Home; Home; Browse Recipes; Browse Recipes . General Categories Main Dishes Side Dishes Soups, Stews & Chilies Pizzas & Pastas Salads, Sandwiches & Wraps …
From beyondmeals.com


TURKEY WITH OYSTER DRESSING AND OLD-FASHIONED GRAVY ...
Let turkey rest while you make the gravy. In a saucepan, place 1 1/2 cups of pan drippings and add the onion, celery, bell pepper and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 4 to 5 minutes. Add chicken stock and stir well to combine.
From emerils.com


TURKEY STUFFING WITH OYSTERS RECIPE - CREATE THE MOST ...
Tuna And Rice Casserole With Mushroom Soup Cremini Mushroom Soup Recipe Dinner Menu
From recipeshappy.com


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