ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
TURKEY BREAST WITH STUFFING
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
- Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
- Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
- Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
- Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
- Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY BREAST WITH STUFFING AND GRAVY
Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
- Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
- Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
- Serve turkey and stuffing topped with gravy.
Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g
TURKEY BREAST WITH BARLEY-CRANBERRY STUFFING
Make and share this Turkey Breast With Barley-Cranberry Stuffing recipe from Food.com.
Provided by ChrisMc
Categories Poultry
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, barley, onion, cranberries, almonds, sage, and garlic pepper in slow cooker.
- Brown the half turkey breast and add to cooker.
- Cook on low 3-4 hours or until temperature reaches 170°F.
- Place turkey breast on a cutting board, cover with foil, and let stand 10-15 minutes before carving.
- Stir parsley into the stuffing and serve with turkey.
SLOW-COOKED TURKEY WITH HERBED STUFFING
I'm all for turkey dinner, especially around the holidays. A whole turkey won't fit in my slow cooker, so thank goodness for turkey breast. I cook it with my grandma's easy stuffing recipe for a happy meal that doesn't require any hard work. -Camille Beckstrand, Layton, Utah
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.
Nutrition Facts : Calories 324 calories, Fat 4g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 1172mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
TURKEY BREAST WITH APRICOT SAUSAGE STUFFING
Make sure to purchase a fresh turkey breast for this, the stuffing may be prepared hours or even a day in advance and any remaining stuffing can be baked separately in a dish (see directions).
Provided by Kittencalrecipezazz
Categories Turkey Breasts
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Prepare and butter a casserole dish just large enough to hold the breast.
- Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
- Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
- Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
- Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
- Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through.
- To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
- Brush with melted butter, and season with salt and pepper.
- Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven).
- Let stand for 15-20 minutes before slicing.
Nutrition Facts : Calories 1301.1, Fat 75.9, SaturatedFat 23.5, Cholesterol 285.9, Sodium 1407, Carbohydrate 64.3, Fiber 7.1, Sugar 18.8, Protein 88.6
MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)
Says cookinglight.com: "This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work. The turkey breast is double-cooked: poached the day before, then seasoned and reheated slowly in a low-heat oven the day it's served. The gravy and stuffing are infused with an intensely flavorful turkey stock made from the liquid in which the breast is poached." Sounds like a lot of work, but... oh... yum... what a recipe! Invite me over when you make it :)
Provided by CorriePDX
Categories Poultry
Time 6m
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
- Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
- Preheat oven to 250°.
- To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
- To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
- While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
- Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.
Nutrition Facts : Calories 1055.3, Fat 46.1, SaturatedFat 17.8, Cholesterol 285.9, Sodium 1308.2, Carbohydrate 63.9, Fiber 5.3, Sugar 8.5, Protein 92.2
TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING
A boneless turkey breast is rolled around stuffing with apple and raisins.
Provided by CupcakeSparkles11
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g
ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING
No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
Provided by Jane Hornby
Categories Buffet, Main course
Time 2h30m
Yield Serves 6-8, plus leftovers
Number Of Ingredients 18
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.
Nutrition Facts : Calories 850 calories, Fat 43.5 grams fat, SaturatedFat 16.2 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 96 grams protein, Sodium 2.96 milligram of sodium
SLOW-COOKER TURKEY BREAST WITH STUFFING
Make a simple Healthy Living dish that's hard to believe but even tastier: Slow-Cooker Turkey Breast with Stuffing. You don't need to fiddle with the oven and can avoid dry poultry with this slow cooker turkey breast recipe.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine stuffing mixes, onions and water in slow cooker sprayed with cooking spray; top with turkey, skin side up.
- Mix remaining ingredients; pour over turkey. Cover with lid.
- Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours) or until turkey is done (165ºF).
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
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