If you're not having a house full of dinner guest for Thanksgiving, this recipes adapted from Eating Well will be prefect. Since not everyone is fortunate enough to have a butcher to butterfly the turkey breast the tips following the recipe will help you butterfly your own turkey breast. Just be careful! There are just a few changes from the original recipe. One major change was the original recipe called for 1 cup apple cider in place of the wine and decreased the chicken broth to 1/2 cup. If you would rather you one over the other, go for it. They both will provide a great gravy with the apple cider version being a little sweeter.
Be sure to check out the tips following the recipe before you start.
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Stuffed Turkey Breast
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8 servings
Active Time: 45 minutes
Total Time: 1 3/4 hours
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Stuffing
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
3/4 cup fresh breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried sage (not ground)
salt and freshly ground pepper to taste
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Turkey & gravy
1-2-pound boneless turkey breast half
salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil, divided
1/2 cup red wine (a nice cabernet works)
1 cup chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
4-5 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
Preheat oven to 300°F.
Stuffing:
Heat oil in a skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook,for 30 seconds. Remove from heat and add breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper, stirring to mix.
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Turkey:
Remove skin from turkey breast and trim off fat. Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string. Sprinkle the turkey breast with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the turkey breast and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate.
Add wine to the skillet and bring to a simmer, stirring to scrape up any browned bits in the skillet. Add broth and bring to a simmer. Remove from heat.
Heat the remaining 1 tablespoon oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey breast. Pour in the chicken broth mixture, and add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
Bake the turkey breast until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
Gravy:
Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through without letting gravy reach a boil or sour cream will cruddle.
Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.
Nutrition Per serving : 222 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 74 mg Cholesterol; 13 g Carbohydrates; 29 g Protein; 2 g Fiber; 248 mg Sodium; 438 mg Potassium
Tips:
Make Ahead Tip: Prepare through Step 3. Wrap the rolled turkey breast in plastic wrap and refrigerate for up to 8 hours.
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To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
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How to butterfly a turkey breast:
1. Place the turkey breast on a cutting board. Starting on the rounded side, make a horizontal cut with a chef's knife, about halfway down, to within 1 inch of the other side.
2. Open up the breast. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even 1/2-inch thickness. Remove plastic wrap.
3. Spread the stuffing over the breast, leaving a 1-inch border on all sides. Roll the breast up into a cylinder.
4. Secure the turkey breast by tying it with kitchen string at 1-inch intervals.
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