STUFFED TURKEY BREAST
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
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 .
ACORN SQUASH WITH KALE AND SAUSAGE
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Provided by Larraine Perri
Categories Bake Thanksgiving Dinner Sausage Kale Squash Fall Healthy Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
KALE- AND SAUSAGE-STUFFED TURKEY BREAST
This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing.How to Prep and Carve Turkey Breast
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Remove skin from turkey; reserve.
- Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.
- Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.
- Spread stuffing over surface of breast in an even layer.
- Tightly roll turkey breast, starting from your left side, to enclose stuffing.
- Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.
- Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.
- Transfer turkey, seam side down, to a large roasting pan. Roast for 45 minutes.
- Season brussels sprouts with salt; add to pan. Roast until an instant-read thermometer inserted into the thickest part of the turkey reaches 155 degrees, about 30 minutes more. Transfer turkey to a cutting board, and let rest for 20 minutes before slicing. Serve with brussels sprouts.
SAUSAGE-STUFFED BUTTERNUT SQUASH
Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. -Katia Slinger, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.
Nutrition Facts : Calories 325 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 587mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
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.
More about "stuffed turkey breast with butternut squash kale and sausage food"
ROLLED TURKEY BREAST WITH SAUSAGE & HERB STUFFING
From onceuponachef.com
Cuisine AmericanTotal Time 2 hrsCategory DinnerCalories 1063 per serving
- Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
- In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
- Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
HOW TO MAKE A STUFFED ROLLED THANKSGIVING TURKEY BREAST …
From epicurious.com
Author Rhoda BooneEstimated Reading Time 4 mins
SAUSAGE STUFFED BUTTERNUT SQUASH {PALEO, WHOLE30}
From paleorunningmomma.com
LOW FODMAP KALE & BUTTERNUT SQUASH STUFFED TURKEY …
From fodmapeveryday.com
SAUSAGE AND KALE STUFFED ACORN SQUASH - PRIMAVERA …
From primaverakitchen.com
EASY STUFFED ACORN SQUASH {SAUSAGE + KALE} - THE GIRL …
From thegirlonbloor.com
ROASTED BUTTERNUT SQUASH KALE SAUTé RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTERNUT SQUASH STUFFED TURKEY TENDERLOIN RECIPE | RECIPES.NET
From recipes.net
STUFFED TURKEY BREASTS WITH BUTTERNUT SQUASH, KALE, AND SAUSAGE
From punchfork.com
BUTTERNUT SQUASH PASTA – WELLPLATED.COM
From wellplated.com
STUFFED BUTTERNUT SQUASH | PRIMAVERA KITCHEN
From primaverakitchen.com
STUFFED BUTTERNUT SQUASH WITH WILD RICE AND SAUSAGE
From skinnytaste.com
QUINOA STUFFED BUTTERNUT SQUASH WITH CRANBERRIES AND KALE
From wellplated.com
BEST STUFFED TURKEY BREAST RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SAUSAGE STUFFED BUTTERNUT SQUASH WITH SPINACH, PECANS, AND …
From juliasalbum.com
STUFFED TURKEY BREAST WITH BUTTERNUT SQUASH KALE AND SAUSAGE …
From food-recipe.info
STUFFED TURKEY BREAST - SAVORY EXPERIMENTS
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love