Rolled Turkey Breast with Artisanal Bread Stuffing
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 301 |
| pro | 27 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 61 mg |
| sodium | 630 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 2 |
| vit C | 7 |
| folate | 16 |
- Portion size: 6
Instead of a giant turkey, modest slices of stuffed breast is a tantalizing alternative. Artisanal breads are widely available in a variety of flavours, so choose your favourite for this tasty stuffing.
Ingredients
-
1 single boneless turkey breast (1-1/2 lb/750 g)
1 tbsp (15 mL) extra-virgin olive_oil
1/2 tsp (2 mL) each dried Italian_herb_seasoning, salt and pepper
Artisanal Bread Stuffing:
3 cups (750 mL) cubed artisanal bread
1 tbsp (15 mL) extra-virgin olive_oil
1 small onion, chopped
2 cloves garlic, minced
1 cup (250 mL) chopped fennel
1/2 tsp (2 mL) dried Italian_herb_seasoning
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped black_olives
2 tbsp (25 mL) chopped fresh parsley
1/2 cup (125 mL) sodium-reduced chicken broth
Mushroom Gravy:
1 pkg (14 g) dried oyster_mushrooms
2 tsp (10 mL) canola or vegetable_oil
1 cup (250 mL) sliced fresh mushrooms
1 shallot, minced
1/4 tsp (1 mL) dried thyme
Pinch each salt and pepper
2 tbsp (25 mL) sherry
3 tbsp (45 mL) all-purpose_flour
1 cup (250 mL) sodium-reduced chicken broth
Preparation
Artisanal Bread Stuffing: In food processor, pulse bread until in coarse crumbs; set aside.
In large skillet, heat oil over medium heat; cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl. Add bread, olives and parsley. Drizzle with chicken broth and toss to combine; set aside.
With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2 inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)
Combine oil, herb seasoning, salt and pepper; brush over turkey. Place on rack in roasting pan; add 1 cup (250 mL) water.
Roast in 375°F (190°C) oven until no longer pink inside and meat thermometer inserted in centre registers 165°F (74°C), about 1-1/4 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.
Mushroom Gravy: Meanwhile, in heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand for 10 minutes. Strain, reserving liquid. Chop mushrooms and set aside.
In skillet, heat oil over medium-high heat; cook fresh mushrooms, shallot, thyme, salt and pepper until golden, about 3 minutes.
Add sherry; cook until no liquid remains. Sprinkle with flour; cook, stirring, for 1 minute. Add broth and reserved mushrooms and liquid; bring to boil, scraping up any brown bits. Reduce heat and simmer until thickened, about 5 minutes. Serve with turkey.
Source : Canadian Living Magazine: October 2008
