Stuffed Hasselback Turkey Breast Food

STUFFED HASSELBACK TURKEY BREAST

Stuffed Hasselback Turkey Breast image

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

Ingredients

½ cup diced onion
½ cup diced celery
1 tablespoon butter
2 cups small dry bread cubes
1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
½ teaspoon kosher salt
1 pinch ground pepper, or to taste
1 pinch cayenne pepper, or to taste
1 cup hot chicken broth
1 large egg yolk
1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
salt and freshly ground black pepper to taste
1 tablespoon melted butter for brushing

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

Stuffed Turkey Breast image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 ounces sweet Italian sausage, removed from casing
5 ounces prosciutto, finely diced
1 cup chopped boiled chestnuts
1/2 cup diced green olives
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground black pepper
1 (4-pound) boneless turkey breast
Extra-virgin olive oil, for drizzling

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 .

STUFFED HASSELBACK TURKEY BREAST

Stuffed Hasselback Turkey Breast image

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 Turkey Breasts

Time 1h55m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup diced onion
½ cup diced celery
1 tablespoon butter
2 cups small dry bread cubes
1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
½ teaspoon kosher salt
1 pinch ground pepper, or to taste
1 pinch cayenne pepper, or to taste
1 cup hot chicken broth
1 large egg yolk
1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
salt and freshly ground black pepper to taste
1 tablespoon melted butter for brushing

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

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