Apple And Rice Stuffed Turkey Breast Food

SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES

Steps:

• In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
• In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
• Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.

APPLE STUFFED TURKEY RECIPE

Steps:

• This process is the same for any turkey no matter what size. Preheat oven to 325°. Clean and wash turkey thoroughly, removing neck, giblet / liver packages from cavities. Rinse the turkey inside and out; drain and pat dry. Rub the inside with salt and pepper Chop vegetables and apple; stuff in largest cavity of the turkey. Tie legs together at the ends if they were not sealed together when purchased. This will help hold the stuffing in place. Stuff tabs of butter under the skin on the breast of the turkey. Place 4 or 5 tabs on each side of the breast. Rub outside of bird generously with salt and pepper. Place turkey breast side up in the roasting pan, preferably on a roasting rack. Put in the preheated oven. Bake 20 minutes per pound of turkey. Test for doneness. The breasts should be 170° and the thigh should be 180°. If you don't have a thermometer, poke the breast and thigh area with a fork. If the juices run clear, it is done. Remove from oven - carve and serve. Note: This turkey can also be cooked in an oven-safe cooking bag. This will reduce the cooking time significantly. The turkey is roasted at 350° for approximately 12 minutes per pound of turkey. Follow the preparation steps shown above and see the package directions for using the oven bag. You will be surprised how quickly your turkey will cook.

BROWN RICE 'N' APPLE STUFFED TURKEY

Steps:

• In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.

ROASTED TURKEY BREAST WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter a 13" x 9" baking dish.
• Sprinkle the turkey with salt and pepper and half of the sage.
• In a large skillet, melt the butter over high heat.
• Brown the turkey for 2 minutes per side or until golden.
• Remove the pan from the heat and transfer the turkey to the prepared baking dish.
• Let the pan cool slightly.
• Bake the turkey in the oven for 25 minutes.
• Meanwhile, return the pan to medium heat.
• Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
• Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
• Whisk the flour into the milk and stock, then stir into the pan.
• Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
• Stir the lemon juice into the sauce and season to taste with salt and pepper.
• Pour over the turkey in the dish.
• Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
• Let the turkey stand for 5 minutes before slicing.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

Steps:

• For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
• Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
• For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
• Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

TURKEY BREAST WITH CRANBERRY BROWN RICE

Steps:

• Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING

Steps:

• Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
• Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
• Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
• Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
• Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES

Steps:

• Mix all ingredients except turkey.
• Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
• Place turkey in 3 1/2 to 6 quart slow cooker.
• Stuff pockets with wild rice mixture.
• Place remaining rice mixture around edge of cooker.
• Cover and cook on low setting 8 to 9 hours or until turkey is no longer pink in center.

APPLE-STUFFED TURKEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
• Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.