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.
STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY
Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of - or alongside, if you have a large group - a traditional Thanksgiving turkey. Don't fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.
Provided by Julia Moskin
Categories roasts, main course
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 9
Steps:
- Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
- Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
- Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
- Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
- Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
- Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
- Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
- Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
- Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
- After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
- When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
- Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
- To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED TURKEY BREAST
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 4
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.
STUFFED TURKEY BREAST (MARTHA STEWART)
This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.
Provided by CindyMarie
Categories Turkey Breasts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Butterfly turkey: Use a slicing knife and your fingers to gently remove skin from breast, reserving skin. Be careful not to tear the 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. The amount of stuffing you use will depend on the size of the turkey breast. 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. 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.
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
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
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
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
TURKEY BREAST WITH STUFFING AND GRAVY
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
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
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
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