STUFFED TURKEY BREAST
This is one of my favourites from my days of cooking in Toronto. This recipe was developed for a catering job I did with a friend. It is a scrumptious way to serve turkey. If you do not eat pork, you may omit the bacon but it does infuse the turkey with a delicious smokey flavour.
Ingredients:
1 med lge turkey breast (serves 4)
stuffing, your own or store bought
bacon, 1/4 to 1/2 pound
I purchase just the turkey breast without the rest of the turkey. If it has skin and is still on the bone, take it off.
Then put the boneless, skinless breast into a large heavy duty freezer bag and pound it out with a mallet or whatever you have to pound with. You want to end up with a rectangular piece of turkey meat usually about 10 inches by 8" inches.
Then smear the bread stuffing all over the breast leaving about an inch free on all sides. Next, roll the breast and stuffing like you would a jelly roll or cinnamon bun pastry, from the long side and tuck the ends in. You should end up with a nice turkey roll about 3 inches in diameter.
Then, if you wish, and I highly recommend it, lay half strips of bacon along the length of the rolled turkey. Put it uncovered into a 350 degree oven for about 45 minutes or until a meat thermometer inserted at the centre reaches 165 degrees. Remove from the oven, cover loosely with tin foil and let rest for about 15 minutes before slicing.
Note: the breast will keep cooking for several minutes with latent heat after it is removed from the oven.
When you slice the meat, it will have a nice spiral of dressing within the meat.
Serve with a traditional gravy or cranberry sauce on the side or even without. As long as you don't overcook the turkey, it will be moist and not actually need a sauce. If there are any leftovers they are delicious served cold the next day.
Note: You can make your own dressing or use store bought if you prefer or are short of time.
This is one of my favourites from my days of cooking in Toronto. This recipe was developed for a catering job I did with a friend. It is a scrumptious way to serve turkey. If you do not eat pork, you may omit the bacon but it does infuse the turkey with a delicious smokey flavour.
Ingredients:
1 med lge turkey breast (serves 4)
stuffing, your own or store bought
bacon, 1/4 to 1/2 pound
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| Stuffed Turkey Breast |
I purchase just the turkey breast without the rest of the turkey. If it has skin and is still on the bone, take it off.
Then put the boneless, skinless breast into a large heavy duty freezer bag and pound it out with a mallet or whatever you have to pound with. You want to end up with a rectangular piece of turkey meat usually about 10 inches by 8" inches.
Then smear the bread stuffing all over the breast leaving about an inch free on all sides. Next, roll the breast and stuffing like you would a jelly roll or cinnamon bun pastry, from the long side and tuck the ends in. You should end up with a nice turkey roll about 3 inches in diameter.
Then, if you wish, and I highly recommend it, lay half strips of bacon along the length of the rolled turkey. Put it uncovered into a 350 degree oven for about 45 minutes or until a meat thermometer inserted at the centre reaches 165 degrees. Remove from the oven, cover loosely with tin foil and let rest for about 15 minutes before slicing.
Note: the breast will keep cooking for several minutes with latent heat after it is removed from the oven.
When you slice the meat, it will have a nice spiral of dressing within the meat.
Serve with a traditional gravy or cranberry sauce on the side or even without. As long as you don't overcook the turkey, it will be moist and not actually need a sauce. If there are any leftovers they are delicious served cold the next day.
Note: You can make your own dressing or use store bought if you prefer or are short of time.
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