Monday, November 22, 2010

Stuffed Turkey Breast

Do you have a small family and don't want to do a whole turkey? Try this stuffed turkey breast. It should be just the ticket for Thanksgiving dinner. Read ahead; there are a lot of ingredients and steps involved.

6-in. cast iron skillet
1/2 c. cornmeal
1/4 c. all-purpose flour
1 t. baking powder
1/2 t. poultry seasoning
1/4 t. baking soda
1/4 t. salt
1/4 t. rubbed sage
1/2 c. nonfat buttermilk
1 egg, beaten
cooking spray
1/4 c. finely chopped onion
1 (8 oz.) can sliced water chestnuts, drained and chopped
1 egg, slightly beaten
1/4 t. chicken-flavored bouillon granules
1/4 t. pepper
1 ( 3-lb. )boneless turkey breast, skinned
1 T. margarine, melted
1 T. honey
baby corn (opt.)
fresh sage leaves (opt.)
fresh celery leaves (opt.)

Combine first 7 ingredients in a medium bowl; make a well in center of mixture.
Combine buttermilk and egg; add to dry ingredients, stirring just until moistened.
Spoon cornbread mixture into preheated 6-in cast-iron skillet that has been coated with cooking spray.
Bake @ 400 degrees for 16-18 minutes or until browned. Let cool.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion, and saute until tender.

Crumble cornbread into a large bowl. Add sauteed celery and onion, water chestnuts, egg, bouillon granules, and pepper; stir well.

Lay turkey breast flat on wax paper, skin side down. Remove tendons, skin, and fat, keeping meat intact. From center, slice horizontally (parallel with skin) through thickest part of each side of breast almost to outer edge; flip cut piece and breast fillets over to enlarge breast. Pound breast to 1/2-in. thickness.
Spoon stuffing mixture in center of turkey breast, leaving a 2-in. border at sides. Roll up turkey breast over filling, starting from bottom. Tie turkey breast securely at 2-in. intervals with string. Place seam side down on a rack in a shallow roasting pan that has been coated with cooking spray. Insert meat thermometer. Bake covered, at 325 degrees for 30 minutes.

Combine margarine and honey, brush over turkey. Bake, uncovered, 1 1/2 hours or until meat thermometer reaches 185 degrees. Transfer turkey to a cutting board; remove string. Let stand 10 minutes before slicing. If desired, garnish with baby corn and fresh sage and celery leaves.

YIELD: 10 servings.

my other blogs:Thyme for Herbs and Bits, Tales, and Yarns

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