Stuffed Turkey Breast Recipes

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.

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 .

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.

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.

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.

Steps:

• First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
• Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
• Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
• Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
• Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

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.

Steps:

• To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
• Add stock and seasonings; remove from heat.
• Mix in bread cubes and cool slightly.
• For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
• To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
• Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
• Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
• Cover one side of meat with stuffing.
• Fold other side over and secure with toothpicks along the edges.
• Transfer to your baking dish and pour remaining cranberry glaze over.
• Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
• Let rest 5 minutes before slicing.

Steps:

• Whisk salt, sugar, 1 Tbsp. Cajun seasoning, Worcestershire sauce and 1 qt. water in large bowl until blended.
• Remove and discard skin from turkey breast; place turkey in prepared brine. Refrigerate 1 hour.
• Meanwhile, melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Spoon into separate large bowl. Add stuffing mix, cranberries, nuts, sage, egg, remaining water and 1 Tbsp. of the remaining Cajun seasoning; mix well.
• Heat oven to 350°F. Remove turkey from brine; pat dry with paper towels. Use sharp knife to make lengthwise cut in bottom of turkey breast, being careful to not cut through to opposite side of breast. Open breast, then place, upside down, on plastic wrap-covered work surface; cover with additional sheet of plastic wrap. Pound to 1/2-inch thickness. Remove and discard top sheet of plastic wrap.
• Sprinkle 1 Tbsp. of the remaining Cajun seasoning over turkey; cover with stuffing mixture to within 1/2 inch of edges, spreading to form even layer of stuffing. Starting at one long side, roll up turkey tightly, pulling plastic wrap away from turkey as it is rolled.
• Rub remaining Cajun seasoning onto top and side of turkey roll; top with bacon, placing in single layer over roll-up. Use butchers twine to tie roll-up closed, placing knots about 2 inches apart. Place, seam side down, on rimmed baking sheet sprayed with cooking spray.
• Bake 1 to 1-1/4 hours or until turkey is done (165°F). Remove turkey from oven; cover loosely with foil. Let stand 15 min. before cutting into 10 slices to serve.

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.