Turkey Breast Stuffed With Sausage Fennel And Golden Raisins Food

TURKEY BREAST STUFFED WITH SAUSAGE, FENNEL, AND GOLDEN RAISINS

Steps:

• Finely chop white part of onions. Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
• Place turkey on work surface, skin side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush oil all over turkey. Sprinkle with salt, pepper, and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes. Transfer to platter; let stand 5 minutes. Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scraping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST

Steps:

• Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
• While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
• To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
• Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
• Preheat the oven to 375 degrees F.
• Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
• Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
• Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
• Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
• What juicy breasts!

ROAST TURKEY WITH GARLIC, SAGE AND FENNEL

Steps:

• Bring the turkey to room temperature 1 hour before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 350. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels and season the cavity with salt and pepper. Halve 1 head garlic crosswise and stuff into the cavity along with 3 onion wedges, the apples and 1/2 bunch sage.
• Place the remaining 3 onion wedges, the fennel and carrot in the center of a large roasting pan with 1 cup water. Set a rack above the vegetables and place the turkey breast-side up on the rack. Season all over with salt and pepper. Chop 3 tablespoons sage, then melt 3 sticks butter with the sage and salt and pepper to taste in a saucepan over medium heat. Fill a meat syringe with the sage butter and inject it into the breasts, legs and thighs; continue until you have used about half of the sage butter. Brush the bird with the rest of the butter and tie the legs together with twine.
• Roast the turkey, uncovered, about 1 hour 30 minutes. Rotate the pan and continue roasting until a thermometer inserted into the thigh registers 165, 1 hour 30 minutes to 1 hour 45 minutes. Turn off the oven but leave the turkey inside until the thermometer registers 170, 15 to 20 more minutes.
• While the turkey roasts, make the gravy: Melt the remaining 1 stick butter in a saucepan over medium heat. Add the reserved neck and giblets, season with salt and pepper and cook, stirring occasionally, until brown, about 10 minutes. Peel and smash the remaining head of garlic, add it to the pan and cook until golden, about 2 minutes. Add the broth and bay leaves, cover and simmer over medium-low heat, about 2 hours. Discard the bay leaves, neck and giblets.
• Transfer the turkey to a cutting board and let rest 20 to 30 minutes before carving. Transfer the vegetables to a blender. Pour the drippings into a liquid measuring cup and skim off the fat. Add 1 cup drippings and the flour to the blender and puree until smooth. Whisk the remaining drippings and pureed vegetables into the broth mixture. Bring to a boil, then simmer until the gravy is smooth, about 10 minutes. Stir in the balsamic vinegar; season with salt and pepper.
• Transfer the turkey to a platter and garnish with any remaining sage. Carve the turkey and serve with the gravy.

ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
• Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
• Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
• Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.

ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING

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.

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 MATZO AND FENNEL

Steps:

• Make stuffing:
• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10 to 12 minutes. Transfer vegetables to a bowl to cool.
• Soak raisins in boiling-hot water to cover 5 minutes, then drain well and chop. Add to vegetables.
• Rinse matzo in a colander under hot running water until softened, 15 to 30 seconds. Drain, pressing gently on matzo to extract excess water. Add to vegetables along with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir until combined.
• Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground fennel seed in a small bowl.
• Bone turkey and remove skin:
• See No Bones About It.
• Butterfly and flatten turkey:
• Arrange 1 breast half, skinned side down, lengthwise on work surface, with thinner, pointed end nearest you. Starting at top (thicker part), cut breast half lengthwise down middle, but not all the way through to work surface, with a boning knife or a sharp, small knife, stopping about 1 inch from end closest to you. Then, turning knife horizontally, cut turkey breast open on either side like a book jacket, beginning at lengthwise cut, to form 2 flaps. Open flaps, then put butterflied breast between 2 sheets of plastic wrap.
• Pound turkey with flat side of a meat pounder or with a rolling pin until 1/2 inch thick. Butterfly and flatten remaining breast half.
• Stuff and roast turkey:
• Put oven rack in middle position and preheat oven to 375°F.
• Remove top sheet of plastic wrap from 1 breast half and pat turkey dry. Arrange with a short side nearest you and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mound half of stuffing in center, leaving a 1-inch border on each long side. Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Season remaining turkey breast half with remaining 1/4 teaspoon each of salt and pepper, then stuff, roll, and tie in same manner.
• Rub fennel oil all over roasts to coat. Heat remaining 2 tablespoons oil in a large heavy flameproof roasting pan straddled across 2 burners on moderately high heat. Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total. Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165°F, 35 to 40 minutes. Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
• While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2 to 3 minutes. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1 to 2 minutes. Pour sauce through a fine-mesh sieve into a sauceboat and skim off any fat. Serve turkey with sauce.

STUFFED HASSELBACK TURKEY BREAST

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.

KALE- AND SAUSAGE-STUFFED TURKEY BREAST

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.

SPICY TURKEY SAUSAGE WITH FENNEL SEEDS (LOW FAT)

Steps:

• Combine ground turkey, egg whites, bread crumbs, sage, coriander, fennel seeds, salt, marjoram, thyme, paprika, black pepper, nutmeg and hot pepper in a medium size bowl.
• Form into 4 patties.
• Wet hands before making them, they are easier to form.
• Cook in a lightly oiled, medium size nonstick skillet 3 to 4 minutes, until lightly browned.
• Turn and brown remaining sides until patties are cooked through.
• Serve garnished with parsley.