Stuffed Turkey Breast

I am so excited because the holiday season is just around the corner with Canadian Thanksgiving just days away! What better way to celebrate than with a Stuffed Turkey Breast! It is filled with delicious sausage stuffing and my family loves this way of preparing Turkey Breast.

Ingredients

• 1 (5 lb) Turkey Breast, boneless, skin on

  
  

For the Filling

• 2 Slices Bread

• 1 Onion, cut fine

• 2-3 Garlic Cloves, minced

• 1 tsp Rosemary, minced

• 1 tsp Oregano, minced

• 1 tsp Thyme, minced

• 650g Sausage Meat 

• 6-7 Olives, sliced

• ¼ cup Dried Cranberries, chopped

• ½ cup Shredded Cheese

• 2 tbsp butter 

• ½  tsp Crushed Red Pepper

• 1-2 tbsp Oil

• Salt, to taste

• Pepper, to taste

For the Roasting

• 1 cup Chicken Broth

• 1 cup White Wine

• 4 sprigs Rosemary

• 4 sprigs Thyme

• 4 sprigs Oregano

Method

1. Start by making the stuffing. Slice the bread into thick slices and pulse two to three in a chopper till you get a fine bread crumb. Remove the breadcrumbs into a bowl, and now mince the onions in the chopper.

2. Dice the garlic fine and then mince a little of the rosemary, thyme, and oregano.

3. To a heat skillet add the oil and then toss in the onions.  Sauté the onions till they turn translucent before adding in the garlic.  Continue sautéing till the garlic loses its raw flavour.  Then add the minced herbs and continue to sauté till the onions caramelize.  Remove and empty into a bowl.  

4. If you are using sausages, remove the outer casing and add the meat to the bowl with the onions.  

5. Then add half of the bread crumbs, shredded cheese, sliced olives, dried cranberries, and butter, before seasoning with salt, pepper, and red chili flakes.  Mix it all till well combined.

6. You can add more bread crumbs if required. Once all is mix well, cover it up and keep it aside.

7. Preheat the oven to 375F/190C

8. Carefully remove the skin of the turkey breast and keep it aside for later. 

9. Butterfly the turkey breast,  and place it on a plastic wrap.  Cover the top with plastic wrap as well then gently pound the breast so that it becomes of even thickness all over and work toward getting it into a rectangular shape.  Remove the plastic wrap from the top and season with salt and pepper to taste.

10. Now start spreading the prepared stuffing over the flattened turkey breast leaving a little portion of the breast without stuffing to one end. Press it down evenly and using the bottom plastic wrap, start rolling the turkey breast as tight as you can.Place the skin on the joint portion and tie it with kitchen twine.  You can also use toothpicks to seal the sides.  

11. Place the rolled turkey breast on a rack in the baking tray. 

12. Pour the chicken broth, and white wine into the tray carefully from the sides making sure it does not touch the turkey breast.  Toss in some rosemary, thyme, and oregano in the tray as well.

13. Use a kitchen paper towel to absorb any moisture from the skin and then season it with salt and pepper.  Brush on melted butter for flavour and even browning.

14. Please the turkey breast in the preheat oven and bake for approximately 1 hour 45 minutes to 2 hours or till the internal temperature reaches 150-160F.

15. Take it out of the oven, cover it with aluminum foil, and allow the turkey breast to rest for about 15-20 minutes before taking out the toothpick and kitchen twine and slicing it. 

16. Plate it on a bed of fresh herbs, orange slices, and dried/fresh cranberries on the sides