Stuffed Turkey Breast

Try this recipe over the weekend for a miniature thanksgiving dinner. The turkey came out nice and juicy and the stuffing was moist in the center and crispy on the edges. It's an easy way to have all the flavors of Thanksgiving without roasting an entire turkey for hours. You can find boneless turkey breasts in most grocery stores these days. Try to find one with the skin on.

When you make the stuffing add in whatever dried herbs you prefer.

This came out so good, I told my dad I would make it again for him to try soon. Dad, I promise to make this for you one day in the near future.


Stuffed Turkey Breast
Serves 4

Ingredients:
1 Turkey breast-bones removed and skin on
1/2 loaf of white sandwich bread- cut into 2" cubes (You can leave this sitting out for a few hours to become a little stale)
1 tbsp olive oil
1 garlic clove-minced
2 celery stalks-diced
1 onion-diced
Salt
Pepper
Poultry seasoning or blend of dried thyme, rosemary, oregano, sage
1 egg
1 tbsp melted butter or olive oil
Paprika

1. Preheat oven to 325 degrees F.

2. In a small skillet heat 1 tbsp olive oil over medium heat. Add in onion and celery and cook until softened;8-10 mins. Add in garlic and cook an additional 30 seconds. Remove from heat and set aside.

3. To prepare stuffing, place bread cubes in a large mixing bowl and add in onion,cerlery and garlic mixture. Add in salt, pepper and all other spices to taste (about 1-2 tsp per spice). Make sure you taste the mixture before you add the egg and re-season if desired. Add in enough water to moisten the bread and add in 1 egg slightly beaten. The mixture should be wet and mushy with no excess water.

4. To prepare turkey, butterfly the breast by slicing it lengthwise in the middle and spreading it open (do not slice it all the way through) Spread stuffing mixture on the inside of the turkey breast leaving 1" border. Roll the turkey breast like a jellyroll, until it is back to its original shape. Use butchers twine to keep together.

5. Brush melted butter or olive oil on the skin of the turkey and season with salt, pepper and paprika.

6. Place the turkey seam side down in a roasting pan. Roast for 1 3/4 hours to 2 hours until cooked through and the instant thermometer reads 150 degrees in the center. Cover turkey with foil and lest rest at room temperature for 15 minutes. Carve 1/2" slices and serve with stuffing and gravy.

Try this recipe over the weekend for a miniature thanksgiving dinner. The turkey came out nice and juicy and the stuffing was moist in the center and crispy on the edges. It's an easy way to have all the flavors of Thanksgiving without roasting an entire turkey for hours. You can find boneless turkey breasts in most grocery stores these days. Try to find one with the skin on.

When you make the stuffing add in whatever dried herbs you prefer.

This came out so good, I told my dad I would make it again for him to try soon. Dad, I promise to make this for you one day in the near future.


Stuffed Turkey Breast
Serves 4

Ingredients:
1 Turkey breast-bones removed and skin on
1/2 loaf of white sandwich bread- cut into 2" cubes (You can leave this sitting out for a few hours to become a little stale)
1 tbsp olive oil
1 garlic clove-minced
2 celery stalks-diced
1 onion-diced
Salt
Pepper
Poultry seasoning or blend of dried thyme, rosemary, oregano, sage
1 egg
1 tbsp melted butter or olive oil
Paprika

1. Preheat oven to 325 degrees F.

2. In a small skillet heat 1 tbsp olive oil over medium heat. Add in onion and celery and cook until softened;8-10 mins. Add in garlic and cook an additional 30 seconds. Remove from heat and set aside.

3. To prepare stuffing, place bread cubes in a large mixing bowl and add in onion,cerlery and garlic mixture. Add in salt, pepper and all other spices to taste (about 1-2 tsp per spice). Make sure you taste the mixture before you add the egg and re-season if desired. Add in enough water to moisten the bread and add in 1 egg slightly beaten. The mixture should be wet and mushy with no excess water.

4. To prepare turkey, butterfly the breast by slicing it lengthwise in the middle and spreading it open (do not slice it all the way through) Spread stuffing mixture on the inside of the turkey breast leaving 1" border. Roll the turkey breast like a jellyroll, until it is back to its original shape. Use butchers twine to keep together.

5. Brush melted butter or olive oil on the skin of the turkey and season with salt, pepper and paprika.

6. Place the turkey seam side down in a roasting pan. Roast for 1 3/4 hours to 2 hours until cooked through and the instant thermometer reads 150 degrees in the center. Cover turkey with foil and lest rest at room temperature for 15 minutes. Carve 1/2" slices and serve with stuffing and gravy.