Turkey Breast With Stuffing And Gravywhat You Needmake Itkraft Kitchens Tipsuse Whats On Hand Recipes

STUFFED TURKEY BREAST

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 .

TURKEY BREAST WITH STUFFING AND GRAVY

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.

STUFFED TURKEY BREAST

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.

TURKEY BREAST WITH STUFFING

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.

TURKEY BREAST WITH GRAVY

Steps:

• Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.
• Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)
• Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.
• Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

STUFFED TURKEY BREAST

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.

MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)

Steps:

• To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
• Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
• Preheat oven to 250°.
• To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
• To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
• While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
• Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

STUFFED HASSELBACK TURKEY BREAST

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.

TURKEY BREAST WITH GRAVY

Steps:

• Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

STUFFED TURKEY BREAST

Steps:

• Butterfly turkey: 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 of uniform thickness (about 1/2 inch). Season with salt and pepper.
• Stuff turkey: 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. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
• Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.