- Prep time 25 minutes
- Total time 2 hours & 30 minutes
- Portion size 8 servings
Ingredients
Stuffed Turkey Breasts:
Maple Mustard Cream Sauce:
Method
Stuffed Turkey Breasts
In small saucepan, melt butter over low heat; add shallots and cook, without stirring, for 20 minutes. Using slotted spoon, remove shal- lots; set aside in bowl. Reserve butter.
In bowl, mix together garlic, bread, chestnuts, egg, 1/3 cup of the broth, the sage, thyme and parsley until combined.
Preheat oven to 350°F. Carefully slice turkey breasts in half hori- zontally, slicing almost all the way through. Season with salt and pep- per. Divide stuffing among turkey breasts; close breasts and secure well with toothpicks.
Transfer breasts to baking dish; brush with reserved shallot butter. Pour remaining broth into bottom of baking dish. Bake, brushing breasts with more shal- lot butter halfway through baking time, until turkey reaches inter- nal temperature of 155°F, about 1 hour 30 minutes. Tent dish with foil and let rest for 15 minutes before removing toothpicks and slicing turkey.
Maple-Mustard Cream Sauce
Meanwhile, in skillet, melt butter over medium-low heat. Add shallot and garlic; cook, stirring often, for 3 to 4 minutes. Stir in maple syrup and white wine; increase heat to medium and cook, stir- ring occasionally, until reduced by about half, 4 to 5 minutes.
Stir in mustard and cream; bring to boil. Season with salt and pepper. Pour Maple-Mustard Cream Sauce over turkey breasts. Top breasts with 1 tsp butter, if desired. Serve with Couscous & Radicchio Salad.
Nutritional facts Per serving: about
- Iron 3 mg
- Fibre 2 g
- Sodium 680 mg
- Sugars 9 g
- Protein 79 g
- Calories 750
- Total fat 35 g
- Cholesterol 295 mg
- Saturated fat 19 g
- Total carbohydrate 29 g
