Turkey Breast Stuffed with Macerated Dried Fruit
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 335 |
| pro | 37 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 33 g |
| fibre | 3 g |
| chol | 83 mg |
| sodium | 102 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 17% |
| vit A | 4% |
| vit C | 7% |
| folate | 4% |
-
3 cups (750 mL) mixed dried fruit (apples, cherries and cranberries)
1-1/2 cups (375 mL) late-harvest wine or apple juice
2 tbsp (25 mL) chopped fresh Italian parsley
1 tbsp (15 mL) each chopped fresh rosemary and thyme
1/4 tsp (1 mL) pepper
2 single boneless turkey breasts (each 1-1/2 lb/750 g)
1 tbsp (15 mL) extra-virgin olive oil
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: October 2004
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