Fruit is definitely one of Vineland 's signature ingredients in both sweet and savoury dishes. Here it enhances stuffed turkey breast, an easy-to-carve solution that leaves vivid taste memories but no leftovers haunting the refrigerator.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
- 3 cups mixed dried fruit (apples, cherries and cranberries)
- 1 1/2 cup late harvest wine
- 1 1/2 cup apple juice
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped thyme
- 1/4 teaspoon pepper
- 2 boneless turkey breasts (each 1-1/2 lbs/750 g)
- 1 tablespoon extra-virgin olive oil
In small saucepan, bring fruit and wine to simmer; simmer until liquid is reduced by half and fruit is tender, about 10 minutes. Let cool; add parsley, rosemary, thyme and pepper.
With sharp knife held horizontally at thick long side of turkey breast, cut each breast in half to within 1 inch (2.5 cm) of opposite edge; open like book. Cover turkey with waxed paper; pound to 1/2-inch (1 cm) thickness.
Spread each with half of the fruit mixture. Starting at skinless edge, roll up; tie with string at 3-inch (8 cm) intervals. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
In large skillet, heat oil over medium-high heat; brown each stuffed breast. Transfer to rack in roasting pan; roast in 350°F (180°C) oven until juices run clear when turkey is pierced and thermometer registers 180°F (82°C), about 50 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes. Cut into 1/2-inch (1 cm) thick slices.
Nutritional facts <b>Per serving:</b> about
- Sodium 102 mg
- Protein 37 g
- Calories 335.0
- Total fat 5 g
- Cholesterol 83 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
- Iron 17.0
- Folate 4.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 7.0