Stuffed Turkey Breast
A dish that Chef Dylana Degannes made at one of our ‘Healthy Holiday’ cooking programs inspired this wonderful recipe. It’s quite simple. A whole boneless turkey breast is butterflied to make it easy to stuff and roll. This is great if you hosting a holiday meal for a small group, and is a great alternative to stuffed pork loin, for those limiting red meat. It is the perfect festive dish, and sublimely tasty too.
- 2 tablespoons of olive oil
- 4 medium shallots, halves and sliced lengthwise
- Salt, to taste
- ¼ cup chopped prunes
- ¼ cup chopped golden raisins
- ½ cup chopped apricots
- 2 teaspoons cloves
- 2 teaspoons cinnamon
- ⅔ cup roughly chopped pecans
- 1 whole boneless turkey breast, about 2- to 3-pounds
- 2 tablespoons butter or olive oil
1. Preheat the oven to 400.
2. Heat 2 tablespoons of olive oil in a pan over medium-high. Add the shallots and a pinch of salt and cook until browned, about 5 minutes. Turn off the heat and stir in the prunes, raisins, apricots, cloves, cinnamon and pecan.
3. To butterfly the turkey breast: (See Ann’s Tips): Lay the turkey breast on a cutting board, and using a sharp knife cut the breast in half parallel to the board, cut just before the edge, so as to keep the to halves connected. Open the two halves as if you were opening a book. Sprinkle with salt and pepper.
4. Sprinkle the onion and dried fruit mixture over the turkey, then starting with one side, roll the turkey over the filling into a long cylinder. Tie in 4 places with kitchen twine. Sprinkle with salt and pepper, and rub with the 2 tablespoons of butter or olive oil.
5. Transfer the turkey to a baking pan and bake for 15 minutes, then reduce the heat and roast for another 15 minutes or until cooked through.
You don’t have to do this. You can ask your butcher to ‘butterfly’ the turkey breast for you.
If you shop at a busy store, you may want to order your butterflied breast ahead of time during the Holidays.