Stuffed Turkey Breast

Want to prepare delicious stuffed turkey breast? Use the apricots and currants to make an amazing stuffed turkey breast recipe…

For a unique turkey breast recipe start by soaking 7 tablespoons of diced apricots and 3 1/2 tablespoons of currants in boiling hot water till they become soft and plump, for approximately 15 minutes. Drain these completely and melt 1 tablespoon of unsalted butter in a skillet on a medium flame.

Chop up half an onion and stir it in the butter for eight minutes or until it is translucent. When it is ready, drain the onion on kitchen towels and then melt another tablespoon of butter to fry six tablespoons of finely chopped almonds. When they are golden brown, remove them from the skillet and drain to remove the fat.

Melt two more tablespoons of butter in the same pan and add two peeled and diced tart green apples of medium-size and stir continuously till they are soft. Toss them gently to coat completely with the fat and absorb the taste of each of the ingredients which have been fried prior to these.

Preparing the Stuffing

Next mix all the fried items like onions, almonds and apples with the drained apricots and currants in a separate bowl.

Then mix in 2 and 1/4 cups of breadcrumbs, which are dried, and season with half a teaspoon of salt and one fourth teaspoon of crumbled and dried sage. Cool this mixture completely and if you are preparing a large meal the next day you can actually prepare the stuffing a day before and keep it in the refrigerator.

Preparing the Meat

Butterfly one large turkey breast of approximately 5 1/2 pounds with the skin on it. Cover it with the wax paper. Using a hammer to pound the meat, pound the turkey breast to a thickness of three fourths of an inch. Season these pieces generously with salt.

Assembling The Turkey Breasts With Stuffing

Spread all the stuffing inside the turkey breast and leave a 1/2 inch space on the edges of the meat. Roll it into a cylinder starting from the long end to produce a turkey roll of 16 inches by 3 inches. Using kitchen twine tie this meat log at 1 inch gaps and secure both ends with toothpicks to prevent the stuffing from falling out.

Baking a Stuffed Turkey Breast

Preheat the oven to 350° F and rub the turkey with two tablespoons of melted butter. Place on a rack inside a roasting pan and roast the turkey for approximately 2 hours or until the skin is brown and the juices run clear when you poke the meat with a knife.

Use half cup of apple cider vinegar to continuously baste the turkey breast every 15 minutes during the two hours of baking. Once the meat has been baked completely, remove it from the oven and let it sit for 15 minutes so that it soaks up and absorbs the juices thereby making it soft and succulent. Remove the twine and toothpicks.

Serving a Stuffed Turkey Breast

Gently slice the turkey into the rings of 3/4 inches with a very sharp knife and arrange on a platter. Deglaze the pan and scrape up all the brown bits. Combine one cup of apple cider and half a cup of chicken stock and reduce to a thick sauce by boiling it. Blend gently in a blender, strain it and then pour it over the turkey slices before serving.


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