Stuffed Turkey Breast Food

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STUFFED TURKEY BREAST (MARTHA STEWART)



Stuffed Turkey Breast (Martha Stewart) image

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

1 turkey breast half, skin on and deboned (2 1/2 to 3 pounds)
6 tablespoons butter, room temperature
coarse salt
fresh ground pepper
4 -5 cups prepared stuffing

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.

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 sweet Italian sausages (8 ounces), casings removed
3/4 cup dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup white wine
One 1-pound French rustic loaf, cut into 1-inch cubes, dried or toasted (or 9 cups store-bought)
1 cup chicken broth
1 egg, beaten
3 tablespoons chopped fresh flat-leaf parsley
One 4-pound turkey breast, boned and butterflied
Olive oil

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 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

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 TURKEY BREAST WITH CRANBERRY GLAZE



Stuffed Turkey Breast With Cranberry Glaze image

Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.

Provided by Lennie

Categories     Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
1 small onion, minced
1 stalk celery, minced
1 small carrot, peeled and grated
1/2 cup chicken stock
1 teaspoon dried rosemary or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
salt
2 cups dry bread, cubed
1 (6 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg

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.

CRANBERRY STUFFED TURKEY BREASTS



Cranberry Stuffed Turkey Breasts image

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

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves

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

THANKSGIVING STUFFED TURKEY



Thanksgiving Stuffed Turkey image

I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 24 servings (3 cups gravy, 16 cups stuffing).

Number Of Ingredients 20

1 turkey (16 to 18 pounds) with giblets and neck
3/4 cup butter, divided
1/2 teaspoon garlic salt
1/2 teaspoon paprika
2 large onions, chopped
3 celery ribs, chopped
2 medium carrots, finely chopped
2 loaves (1 pound each) day-old egg bread, cubed
1 cup chopped fresh parsley
1 cup chicken broth
1/4 cup egg substitute
GRAVY:
1 medium carrot, halved
1 celery rib, halved
1 small onion, quartered
1 bay leaf
6 whole peppercorns
1/4 teaspoon salt
4-1/2 cups water, divided
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

Nutrition Facts : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

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

1 boneless turkey breast half (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
Sausage and Sour-Cherry Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature

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



Stuffed Turkey Breast image

Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 5

1 boneless turkey breast half (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
Sausage and Sour-Cherry Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature
Fresh oregano sprigs, for garnish

Steps:

  • 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 a uniform thickness (about 1/2 inch). Season with salt and pepper.
  • 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. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
  • Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.

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

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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From chefjeanpierre.com


GROCERY PRODUCT - THRIFTY FOODS
Stuffed Turkey Breast; Promotional pricing displayed is valid for orders delivered or picked up between Thursday, February 24, 2022 and Wednesday, March 2, 2022. Back to Search Results . Butterball Boneless Frozen Stuffed Turkey Breast. 1.5 KG Add a Comment Comments Comment could not be saved. Please note that the requested product is not available at the …
From thriftyfoods.com


BARBER FOODS STUFFED TURKEY BREAST - ALL INFORMATION ABOUT ...
Barber Foods Stuffed Turkey Breasts are Individually Packaged. These individually-portioned, stuffed turkey breasts are perfect for any weeknight dinner or holiday meal. Each turkey breast is breaded and boneless, and filled with savory sage stuffing along with celery and cranberries. You get all the holiday flavors melded into one unique dish. See more result ›› See also : …
From therecipes.info


STUFFED TURKEY BREAST - PAULA DEEN
Open the breast like a book. Lay the turkey between two sheets of plastic wrap and pound out using a meat mallet, to an even thickness, about 1/2 to 3/4 inch thick. Remove turkey from plastic wrap, season with salt and pepper, and spread stuffing evenly across the turkey breast, leaving a 3/4 inch border all around the edges.
From pauladeen.com


ROAST TURKEY BREAST WITH BREADCRUMB ... - SIMPLY RECIPES
What Size Turkey Breast to Buy . This recipe calls for a 2-pound boneless turkey breast. That’s a fairly small size. If larger ones are all you can find, double the stuffing ingredients and cut the breast in half. Then, roast two stuffed turkey breasts. Adjust roasting time, as needed (this is when a good meat thermometer comes in handy!).
From simplyrecipes.com


ROLLED STUFFED TURKEY BREAST WITH SAUSAGE & HERB STUFFING ...
This stuffed turkey breast is a great alternative to traditional holiday turkey. Not only is it packed with flavor, but it also cooks in just 1-1/4 hours and can be made entirely ahead of time. If you’re looking for an alternative to roasting a huge bird for the holidays, I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina Neely ...
From onceuponachef.com


STUFFED BONELESS TURKEY BREAST RECIPE - MYGOURMETCONNECTION
Recipes » Main Dish Recipes » Turkey & Duck Recipes » Stuffed Boneless Turkey Breast. Stuffed Boneless Turkey Breast . Jump to Recipe. by Lynne Webb on November 21, 2021 // 0 comments » A stuffed, boneless turkey breast is a delicious alternative to a whole roast turkey. They’re tender, juicy and way less trouble for the cook! Here’s why: …
From mygourmetconnection.com


TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...
Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
From jamieoliver.com


STUFFED TURKEY BREAST - COOK FOR YOUR LIFE
Directions . Preheat the oven to 400. Heat 2 tablespoons of olive oil in a pan over medium-high. Add the shallots and a pinch of salt and cook until browned, about 5 minutes.
From cookforyourlife.org


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