| Turkey, Stuffed Breast of | Poultry |
|
4 lb. whole boneless turkey breast
STUFFING 1/2 cup butter or stuffing 2 1/4 cups diced celery 2 cups diced onions 2 cups chopped fresh mushrooms 3/4 tsp. salt 1/4 tsp. fresh ground pepper 1/4 tsp.each rosemary,thyme |
3 cups fresh bread crumbs
1-10oz. pkg.frozen chopped spinach,thawed and squeezed dry 1 1/2 cups coarsely grated cheddar cheese 1 large egg,lightly beaten GLAZE 1/4 cup veg. oil 2 tbsp. butter 3 cloves garlic,crushed 1/4 tsp.each rosemary,thyme |
Place turkey breast,skin side down on work surface,press out flat. Using meat mallet, pound breast to a uniform thickness(3/4"). Set aside.
PREPARE STUFFING: In a 4 quart saucepan over med-high heat melt butter;add celery,onions,chopped mushrooms,salt, pepper, rosemary,thyme,cook 10 minutes,stirring frequently until vegetables are tender. Remove from heat; stir in bread crumbs,spinach,cheese,egg; tossing to mix well. Cool slightly. Meanwhile,heat oven to 325F.
PREPARE GLAZE: In a small saucepan over med-low heat,heat oil and butter until butter is melted. Add garlic,rosemary and thyme;cook 5 min., stirring occasionally until garlic is slightly browned. Remove from heat.
TO ASSEMBLE: When stuffing is cool, spoon down center of flattened turkey breast leaving 1/2" border at ends. Mold into log shape with hands. Bring one side of breast up over stuffing. Bring second side up over first, overlapping slightly. Secure opening with skewer or string. Place breast,seam side down, on a rack in an open roasting pan; brush with glaze. Roast about 1 1/4 hours or until juices run clear when breast is pierced by a knife, basting occasionally with glaze. Remove to a serving platter, let stand
*INGREDIENTS*
*DIRECTIONS*
5 to 10 minutes before slicing. Meanwhile prepare red wine gravy
(Same as regular gravy but add 1.4 cup good red wine I suggest using Knorr's Demi-glace using 8 oz. water + 2 oz. Marsala.)
TO SERVE: Remove skewers or string from turkey breast. Cut into 3/4" slices. Garnish with fresh sage and fluted mushrooms. Serve on a bed of washed spinach leaves.
FLUTED MUSHROOMS: Twist out stems from 1 lb. large freah mushrooms,set stems aside for another use. Wipe caps clean with dampened paper towel. Working with one cap at a time and using a small sharp knife cut five 1/4" deep lines,spiral fashion from top of mushroom to edge. In a 10" skillet over med-high heat, melt
1/4 cup butter( or 1/8 cup butter + olive oil); add mushroom caps; cook 3 to 5 minutes, stirring frequently until golden brown and spiral cuts have opened up. Makes about 16 mushrooms.