Rolled Stuffed Turkey

5

Nov 26, 2010

I hope you all had a wonderful Thanksgiving! Our friends Kai and Ken came over for dinner early in the afternoon and then we went over to our friends Russ and Laura’s for dessert.  I am still stuffed today!

Because I was serving a small crowd for dinner I decided to try a new turkey recipe that I learned about at a Williams Sonoma cooking class.  I was kind of nervous about the complexity of the dish but I decided to cheat a little by using store bought stuffing and had the butcher at Whole Foods butterfly, de-bone, and de-skin the turkey breasts.  Here is the recipe, if you are looking for something fun to serve at an upcoming holiday party give it a try.

Ingredients:
4 Tbs. (1⁄2 stick) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
2 Tbs. minced mixed fresh herbs, such as
rosemary, sage and thyme
Salt and freshly ground pepper, to taste
2 boxes of store bought stuffing (I used La Brea Focaccia Stuffing)
3 to 3 1⁄2 cups chicken stock, warmed, plus
more if needed
2 boneless turkey breast halves, each about 4 lb., butterflied by your butcher and pounded to 1⁄2-inch thickness
2 Tbs. olive oil
1 jar turkey gravy base, prepared according to package instructions, for serving

Directions:

Preheat an oven to 425°F.

In a large saucepan over medium heat, melt the butter. Add the onion and celery and saute, stirring occasionally, until soft and translucent, about 7 minutes. Add salt and pepper and transfer to a large bowl. Add the stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.  Make sure your stuffing is completely cooled before you use it in your turkey breast.

Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.) 

 Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 40 minutes more.


Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately with turkey gravy.
 

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