Stuffing Filled Turkey Breast
A chestnut bread stuffing is rolled up tightly in a turkey breast, and served with pan gravy and cranberry compote . Throw the total stuffing greens right into a meals processor for a sooner prep time!This recipe is courtesy of Danielle Walker founder of www.againstallgrain.com
- 4 cup bread cubes, one-mosey measurement
- 6 tablespoon melted unsalted butter or ghee, divided
- 4 pound boneless turkey breast
- 1/2 yellow onion, peeled and halved
- 1 properly-organized celery stalk, halved
- 2 medium garlic cloves, peeled
- 2 sprigs thyme
- 2 narrative leaves
- 1 sprig rosemary
- 1 sprig parsley
- 1 cup complete jarred chestnuts
- 2 properly-organized eggs, whisked
- 1/2 cup unsalted turkey or chicken stock
- 1 1/2 teaspoon sea salt
- 3/4 teaspoon dim pepper
- 1/2 yellow onion, peeled
- 1/2 unpeeled garlic head
- 2 cup turkey or chicken stock, divided
- 1/2 cup cashews, soaked for at least two hours
- Preheat oven to 375 diploma warmth F. Toss the bread in 2 tablespoons of melted butter and unfold evenly on a baking sheet. Toast the bread cubes for quarter-hour, stirring as soon as for even browning. Web web disclose apart.
- Meanwhile, warmth 2 tablespoons butter in a properly-organized skillet over medium warmth.
- Discipline the onion, celery, garlic, thyme, narrative, rosemary, parsley, and chestnuts in a meals processor. Pulse 6 to eight times, till every thing is finely chopped. Pour the mixture into the pan and saute for 10 minutes.
- Steal some distance from warmth and bolt in bread cubes, eggs, turkey stock, salt and pepper.
- Discipline the turkey breast on the chopping board with skin facet down. Pound it with a meat tenderizer or rolling pin to design an even floor. Season generously with salt and pepper. Unfold stuffing on high and roll the turkey up like a jellyroll. Wrap kitchen twine around breast and tie tightly.
- Discipline turkey in a roasting pan with the half of yellow onion, garlic head, and 1 cup turkey stock. Drizzle with closing melted butter and season with salt and pepper. Roast till inside of temperature of the turkey breast is 165 degrees F, about 1 hour. Baste twice all through the cooking.
- Transfer the turkey to a chopping board and tent with foil. Leisure for quarter-hour then snip off kitchen twine and slice the turkey. Arrange decoratively on a platter.
- Discipline the roasted oven half of in a blender and squeeze the garlic cloves out of the skins into the blender. Whereas the pan is composed hot, tear in the closing cup of stock to begin any browned bits from the bottom. Pour the liquid through a strainer into the blender. Drain the cashews and add half of of them to the blender. Mix till very tender. Add closing cashews if gravy is no longer thick adequate, or rather of further stock if too thick. Season with salt and pepper.
