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.
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
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.)