↞ recipe box start page
Category: Turkey
Prep Time: Cook Time: Total Time:
4 Tbs. (1⁄2 stick) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
1 fennel bulb, trimmed and diced
2 Tbs. minced mixed fresh herbs, such as rosemary, sage and thyme
1⁄3 cup minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 box 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
Preheat an oven to 425.
In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, salt and pepper and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.
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 degrees, 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. Serves 8 to 10.
view more member recipes
ROLLED STUFFED TURKEY BREAST
view my recipes
print
save
Category: Turkey
Prep Time: Cook Time: Total Time:
4 Tbs. (1⁄2 stick) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
1 fennel bulb, trimmed and diced
2 Tbs. minced mixed fresh herbs, such as rosemary, sage and thyme
1⁄3 cup minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 box 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
Preheat an oven to 425.
In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, salt and pepper and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.
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 degrees, 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. Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Turkey Breast (crock Pot)
by sgre52160
6 oz pkg seasoned stuffing mix 1/4 cup butter, divided 1/2 cup chopped celery 1/4 cup chopped onion 1 whole uncooked turkey breast Salt and pepper Cheesecloth Dry white wine Prepare stuffing
by sgre52160
6 oz pkg seasoned stuffing mix 1/4 cup butter, divided 1/2 cup chopped celery 1/4 cup chopped onion 1 whole uncooked turkey breast Salt and pepper Cheesecloth Dry white wine Prepare stuffing
Southwestern Stuffed Turkey Breast
by sgre52160
1/3 cup sun-dried tomatoes (not packed in oil) 2/3 cup boiling water 1-1/2 teaspoons dried oregano 1 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon crushed re
by sgre52160
1/3 cup sun-dried tomatoes (not packed in oil) 2/3 cup boiling water 1-1/2 teaspoons dried oregano 1 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon crushed re
Spinach And Prosciutto Stuffed Turkey Breast
by sgre52160
1 (4 Pound) Turkey Breast Boned Salt & Pepper 1 Package Frozen Spinach, Thawed And Squeezed Dry 1/2 Small Onion, Finely Diced 6 Pieces Thinly Sliced Prosciutto 1/ 2 Cup Grated Parmesan Cheese 6
by sgre52160
1 (4 Pound) Turkey Breast Boned Salt & Pepper 1 Package Frozen Spinach, Thawed And Squeezed Dry 1/2 Small Onion, Finely Diced 6 Pieces Thinly Sliced Prosciutto 1/ 2 Cup Grated Parmesan Cheese 6
Rolled Stuffed Cheese Bread
by sgre52160
1 (11 oz) pkg refrigerated French bread dough 2 cups shredded mozzarella cheese 1/4 lb thinly sliced salami 1/2 cup chopped roasted peppers, drained 1 tbsp butter, melted 1 tbsp grated Parmesan
by sgre52160
1 (11 oz) pkg refrigerated French bread dough 2 cups shredded mozzarella cheese 1/4 lb thinly sliced salami 1/2 cup chopped roasted peppers, drained 1 tbsp butter, melted 1 tbsp grated Parmesan
Turkey Breast Bolognese
by sgre52160
2 pounds turkey scaloppine 1/2 cup all-purpose flour Salt and freshly ground pepper to taste 2 tablespoons tomato paste 1/2 cup water 3 tablespoons butter 2 tablespoons extra virgin olive
by sgre52160
2 pounds turkey scaloppine 1/2 cup all-purpose flour Salt and freshly ground pepper to taste 2 tablespoons tomato paste 1/2 cup water 3 tablespoons butter 2 tablespoons extra virgin olive
view more member recipes
related CDKitchen recipes
Cherry Glazed Turkey Breast
Rotisserie Roasted Turkey Breast
Smoked Turkey
Roast Turkey Breast In A Bag
Homestyle Turkey
Baked Stuffed Chicken Fillets
Broth Injected Turkey
Barbecued Turkey Cutlets
Stuffed Turkey Tenderloins
Maple Bacon Roast Turkey