Boned Roast Turkey Breast With Spinach Stuffing
From bevf 15 years agoIngredients
- 5 TBS. olive oil, divided shopping list
- 1 cup (about 5 ozs.) medium-diced ham. I forgot to take any out of the freezer so used pancetta. It was great. You could probably also use bacon. shopping list
- 4 medium garlic cloves, minced shopping list
- 2 10 oz boxes, frozen chopped spinach, thawed, drained and squeezed dry, reserving 1/4 cup spinach liquid shopping list
- 1/4 tsp. ground nutmeg shopping list
- salt and pepper, as directed shopping list
- 1 cup grated parmesan cheese shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup dry bread crumbs shopping list
- 2 large eggs, lightly beaten shopping list
- 1 whole turkey breast, boned but with skin left intact and the tenderloins removed and placed over breastbone to even out thickness. I boned my own but your butcher will do it. shopping list
- Kitchen Twine shopping list
- 2 pounds about 20 small new potatoes, washed and halved shopping list
- 1/2 cup dry white wine shopping list
- 2 cups chicken stock shopping list
- 4 tsps. cornstarch dissolved in 4 tsps. cold water. shopping list
How to make it
- STUFFING:
- Heat 1 TB.oil in 12-inch skillet over medium-high heat.
- Add ham; reduce heat to low and cook about 5 mins.
- Add another 1 TB. oil annd the garlic; saute until garlic is fragrant, about 1 minute.
- Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 to 3 minutes.
- Transfer to a bowl
- Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. (I added a little extra nutmeg).
- TURKEY
- Adjust oven rack to center position; heat to 400 F.
- Cut a 30-inch piece of kitchen twine and lay it vertically on a work surface.
- Then cut 6 to 8 18-inch pieces of twine and lay them across the middle of the long piece of twine, about 1 and 1/2 to 2 inches apart.
- Center turkey breast, skin side down, on the twine.
- Season turkey with 1/2 tsp.each salt and pepper.
- Place stuffing along center breastbone area
- Using both (and probably a spare pair) of hands bring both sides of turkey up around stuffing.
- Alternating between ends (so turkey is evenly stuffed), tie turkey crosswise with the 18 inch pieces of twine. (This did take two people - one to hold it together and one to tie)
- Tie turkey once with the 30-inch piece of twine around the length to reinforce.
- Snip off long ends of twine - actually my SIL and I used a few turkey skewers to close up the ends
- Coat a heavy cookie sheet with sides with cooking spray; ( I actually used this huge 12 x 20 inch flat sheet cake pan I have)
- Set turkey in center, skin side up.
- Brush with 1 TB. of oil and season the skin with 1/2 tsp of salt and 3/4 tsp. of pepper.
- Roast turkey 45 minutes.
- While roasting toss potatoes with remaining 2 TBS. oil and sprinkle with salt and pepper.
- After turkey has roasted 45 minutes, remove from oven; and place potatoes, cut-side down, in a single layer around turkey
- Return to oven; roast until potatoes are golden and crispy and a meat thermometer inserted in the thickest part of the turkey reads 160 degrees
- Total cooking time about: 1 and 1/2 to 1 and 3/4 hours.
- Transfer turkey to cutting board; let rest 20 minutes
- Keep potatoes warm in covered bowl
- Set sheet over two burners on low; add wine. stirring to loosen browned bits.
- Pour drippings into a pan ; add stock and simmer, Whisk in cornstarch and simmer until thickened
- Slice turkey, and serve with potatoes and sauce.
- I had almost 9 pounds of bird so we cooked it longer.
- We also had gravy left from T-Day in the freezer that we used instead.
- We tweaked this recipe adding raisin, not using raisin, we used pecans one time but we can't take all the credit. Pam Anderson originally came out with this recipe over a year ago.
The Rating
Reviewed by 3 people-
love this recipe high5 thanks bunches
momo_55grandma in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments