STUFFED TURKEY BREAST
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
- Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
- Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
- Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
- Special equipment: kitchen twine .
JAMBALAYA STUFFING
This stuffing is meant to be served with Recipe #337906. Half the stuffing is cooked in the turkey, the remainder is baked separately. If you prefer to cook all the stuffing separately, use a 4 qt. casserole dish. Originally from a November 1987 issue of Bon Appetit in a "Creole Thanksgiving" article.
Provided by Leslie in Texas
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in heavy 5-quart saucepan over medium heat.
- Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
- Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
- Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
- Mix in stock,tomatoes and salt; increase heat and bring to a boil.
- Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
- Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
- Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375 degrees.
- Stir crab into stuffing.
- Reserve 7 cups stuffing for turkey (if desired).
- Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
- Can be prepared 4 1/2 hour ahead and refrigerated.
- Bake until hot, about 40 minutes, and serve.
Nutrition Facts : Calories 640.1, Fat 25.6, SaturatedFat 7.1, Cholesterol 79.9, Sodium 1844.6, Carbohydrate 67.8, Fiber 4.4, Sugar 5.6, Protein 34
TURKEY BREAST WITH STUFFING AND GRAVY
Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
- Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
- Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
- Serve turkey and stuffing topped with gravy.
Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g
BLACKENED TURKEY BREAST WITH JAMBALAYA STUFFING
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish and set aside. 2. Rinse and dry the turkey breast. Brush with just enough melted butter to cover, and sprinkle with the Cajun spice blend. 3. Preheat a large skillet over high heat. Add the turkey breast and cook for 5 minutes, or until the first side is browned, but not black. Turn the breast over and cook for an additional 5 minutes, or until browned. 4. Transfer the turkey to a roasting pan, and place in the preheated oven for about 1 hour, or until a thermometer inserted in the breast reads 170°F. 5. When the turkey is beginning to roast in the oven, preheat a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for 3 to five minutes, or until lightly browned. Remove the sausage from the skillet and set aside. 6. Place the butter or margarine in the skillet, and melt over low-medium heat. Add the onion, bell pepper, green onions, garlic, and parsley, and sauté for 2 to 3 minutes, or until the vegetables are tender. 7. Add the stuffing mix, chili powder, pepper, thyme, cloves, and reserved sausage to the skillet, and stir to combine. Stir in just enough chicken broth to moisten. 8. Transfer the stuffing to the prepared dish, cover, and bake alongside the turkey during the last 40 minutes of roasting. Cook covered for the first 30 minutes. Then remove the cover and bake for 10 additional minutes, or until the top is crisp. 9. Place the turkey on a carving board, and allow to rest for 10 minutes. Then slice as desired. 10. To serve, arrange the stuffing on a platter, and arrange the turkey slices over the stuffing.
Nutrition Facts : Nutritional Facts Serves
BLACKENED TURKEY BREAST
A different way to serve turkey. This is not a slow roasted bird! If you are grilliterate, this can be done using the indirect method with a little hickory or mesquite added to the charcoal.
Provided by chef blade
Categories Poultry
Time P1DT2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Brine the turkey overnight if you wish.
- Brush the butter or oil over the breast.
- Cover all sides with spice and sliced onion.
- Wrap in foil or plastic wrap and refrigerate 24 hours.
- Uncover, discard onions.
- Bake, uncovered at 350°F until internal temp reaches 160°F.
Nutrition Facts : Calories 603.7, Fat 29, SaturatedFat 9.1, Cholesterol 245.2, Sodium 239, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 79.6
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