Oven Roasted Turkey Breast With Leeks And Cornbread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 8 servings of turkey and 2 1/2 cups of dressing

Number Of Ingredients 16



Jerk Roasted Turkey with Cornbread-Andouille Dressing image

Steps:

  • Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
  • Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
  • Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
  • In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
  • In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
  • Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

2 cups store-bought jerk sauce
1 10- to 12-pound turkey, giblets removed
Salt and freshly ground black pepper, to taste
Cornbread-Andouille Dressing (recipe follows)
1 cup unsalted butter or margarine, at room temperature
2 tablespoons unsalted butter, margarine or olive oil
1 cup 1/4-inch-diced turkey andouille sausage or smoked ham
1/2 cup finely diced onion
1/4 cup finely diced celery, including some leaves
1/2 cup finely diced red or green bell pepper
1 1/2 cups stale homemade or store-bought cornbread, cut into 1-inch cubes
2 teaspoons poultry seasoning or Bell's Seasoning
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste
1 large egg, slightly beaten
1 cup chicken stock or broth, as needed

TURKEY WITH CORNBREAD DRESSING

Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 10 servings.

Number Of Ingredients 11



Turkey with Cornbread Dressing image

Steps:

  • In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old cornbread
2 cups fresh bread crumbs
1 tablespoon dried sage
1 tablespoon poultry seasoning
1/2 cup egg substitute
1 cup chicken broth
1 turkey (10 to 12 pounds)
Melted butter

OVEN-ROASTED TURKEY BREAST

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13



Oven-Roasted Turkey Breast image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  • Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  • While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

OVEN-ROASTED TURKEY BREAST

Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's the key to moist, juicy meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 4



Oven-Roasted Turkey Breast image

Steps:

  • Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

1 tablespoon extra-virgin olive oil
5-pound turkey breast (bone-in), rinsed and well dried
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING

Provided by Tyler Florence

Categories     main-dish

Time 4h40m

Yield 8 to 12 servings

Number Of Ingredients 16



Fig-Glazed Roast Turkey with Cornbread Stuffing image

Steps:

  • Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze.
  • Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey.
  • Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven.
  • In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey.
  • Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

1 1/2 cups dried California figs, roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
Extra-virgin olive oil
2 large onions, finely chopped
1 tablespoon finely chopped rosemary leaves
1/2 pound sweet Italian sausage, removed from casing and crumbled
10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups)
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup heavy cream
1/2 to 1 cup chicken or turkey stock, homemade or store-bought
1 (10 to 12 pound) fresh turkey
2 sticks unsalted butter, (1 softened)
1/2 cup balsamic vinegar

OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD STUFFING

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 8



Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing image

Steps:

  • Preheat oven to 400 degrees F
  • Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.
  • In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.
  • Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.
  • Place the remaining stuffing in a small baking dish and cook alongside the turkey.
  • Tie in 4 places with kitchen twine and season with salt and pepper.
  • Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

4 whole leeks, white part only, roots trimmed and cut into rings
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Leaves from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 cups crumbled cornbread, store-bought
1 cup chicken stock
2 Boneless Turkey breasts

TURKEY WITH CORNBREAD STUFFING

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19



Turkey with Cornbread Stuffing image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

ROAST TURKEY WITH CORNBREAD STUFFING

Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6



Roast Turkey with Cornbread Stuffing image

Steps:

  • Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

3/4 cup (1 1/2 sticks) tablespoons unsalted butter, melted, plus 4 tablespoons, softened
2 cups dry white wine, such as Sauvignon Blanc
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck removed
Coarse salt and freshly ground pepper
Cornbread Stuffing
Fresh sage or other herbs, for garnish (optional)

More about "oven roasted turkey breast with leeks and cornbread stuffing recipes"

ROAST TURKEY BREAST WITH TRADITIONAL STUFFING - FROM A …
Web Nov 13, 2021 Place in the prepared roasting pan. Spread 4 tablespoons of the butter over the turkey breast. Roast for 1 hour. Baste with the …
From fromachefskitchen.com
5/5 (2)
Total Time 2 hrs 30 mins
Category Chicken And Turkey
Calories 627 per serving
roast-turkey-breast-with-traditional-stuffing-from-a image


ROASTED TURKEY TENDERLOIN WITH STUFFING - REAL …
Web Nov 9, 2020 Pour the chicken broth into the bottom of the dish and roast for 40 minutes to 50 minutes. Once roasted, remove your turkey from the oven and let it rest for at least 10 minutes before slicing. While the roast …
From realhousemoms.com
roasted-turkey-tenderloin-with-stuffing-real image


OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD …
Web Oven-roasted turkey breast with leeks and cornbread stuffing Recipe | Food Network UK This mouth-watering recipe is ready in just 80 minutes and the ingredients detailed below can serve up to 10 people.
From foodnetwork.co.uk
oven-roasted-turkey-breast-with-leeks-and-cornbread image


EASY OVEN ROASTED TURKEY BREAST RECIPE - CRUNCHY …
Web Nov 7, 2018 Instructions. Preheat oven to 425 degrees F. Prepare your roaster pan. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper. Wash the turkey breast, remove gravy pocket. Wash …
From crunchycreamysweet.com
easy-oven-roasted-turkey-breast-recipe-crunchy image


SIMPLE OVEN ROASTED TURKEY BREAST
Web Instructions. Preheat oven to 375 degrees. Place turkey breast skin side up on the rack of a roasting pan, or into a lightly greased 9x13 pan. In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, …
From thestayathomechef.com
simple-oven-roasted-turkey-breast image


OVEN-ROASTED TURKEY BREAST WITH LEEK AND CORNBREAD …
Web Nov 21, 2008 Heat 1 tablespoon each of butter and olive oil in a large saute pan over medium heat. Add the leeks, sprinkle with the thyme, salt and pepper, and cook for …
From today.com
  • Trim off most of the dark-green parts of the leeks, leaving the white and just an inch or two of the light-green part.


HOW TO MAKE TYLER'S OVEN-ROASTED TURKEY BREAST | FOOD …
Web Sep 10, 2010 Turkey breasts are stuffed with leeks and cornbread and oven-roasted. Get the recipe: http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-turkey...
From youtube.com


BEST ROASTED TURKEY RECIPE - HOW TO ROAST A TURKEY IN THE OVEN
Web Mar 30, 2023 1 (12-14 lb.) whole turkey, neck and giblets removed. Kosher salt, about 2 tbsp. if not brined. Freshly ground black pepper. 1. onion, cut into wedges
From delish.com


OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD STUFFING
Web 2 Boneless Turkey breasts Method Step 1 Preheat oven to 400 degrees F Step 2 Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil.
From recipenet.org


TURKEY BREAST AND HERB-CORNBREAD STUFFING - SOUTHERN …
Web Jan 6, 2022 Place stuffing mixture in a lightly greased 6-qt. slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest portion registers 170° and stuffing registers 165°.
From southernliving.com


TURKEY BREAST WITH CORNBREAD STUFFING | NESCO
Web Preheat NESCO® Roaster Oven to 375ºF. Rinse turkey breast; pat dry. Place stuffing in bone cavity; cover with lettuce leaf. Place leaf down on rack. Combine butter, browning sauce, seasoning and paprika in small bowl; stir to blend. Brush on turkey breast. Set rack in cookwell. Set cookwell in preheated heatwell.
From nesco.com


OVEN-ROASTED TURKEY BREAST WITH LEEKS AND CORNBREAD STUFFING
Web Ingredients. Makes 10 to 12 servings. 2 Boneless Turkey breasts. 4 whole leeks, white part only, roots trimmed and cut into rings. Leaves from 2 fresh thyme sprigs. 1 cup chicken stock. 2 tablespoons extra-virgin olive oil. 4 cups crumbled cornbread, store-bought. 2 tablespoons unsalted butter.
From punchfork.com


ROAST TURKEY WITH CORNBREAD DRESSING | SAVEUR
Web For the turkey: Preheat oven to 375°. Rinse turkey well, pat dry with a clean cloth, and sprinkle inside and out with salt, pepper, and paprika. Place onions, celery, and carrots inside cavity.
From saveur.com


Related Search