Stuffed Turkey Breast

Recipe from: livingthegourmet
Image credit: Catherine

Stuffed Turkey Breast

“Almost by its very nature, the holiday season simply insists that we the focus on the ‘big things.’ The ‘big days,’ the intentional memory-making, the long lists of guests and the pressure to ‘impress’ them, and of course the attempts to uphold family tradition while at the same time trying leave one’s own mark. There are shopping lists to be filled, menus to be planned, and a seemingly endless array of ‘busy work’ to be done all in preparation for these ‘big’ holidays.” Catherine

Ingredients:

3 lb. split turkey breast

For the Turkey Rub:

½ tsp. ground cumin

½ tsp. ground coriander

½ tsp. dried oregano

Dash of ground nutmeg

¼ tsp. salt

¼ tsp. black pepper

2 tbs. olive oil

For the Stuffing:

2 stalks of celery - chopped

3 cloves of fresh garlic – chopped

¼ cup of fresh Italian Parsley – chopped

¼ cup of fresh cilantro – chopped

¼ cup of chopped dried apricots

¼ cup of chopped dried cherries

½ cup of plain bread crumbs

3 tbs. fresh lemon juice

¼ cup of honey

½ tsp. salt

½ tsp. black pepper

Instructions:

For the Turkey Rub:

Combine all of the ingredients for the rub in a small bowl and mix.

Gently message the turkey breast with the rub.

For the Stuffing:

Gently lift the skin of the turkey breast and gently push the stuffing mixture under the skin.

Preheat Oven 325 degrees F.

Place the prepared turkey breast in a baking dish.

Bake for 1 ¼ hours or until the meat thermometer reads 175 – 180 degrees F.

Let the turkey rest for 12 – 15 minutes before carving.

Next, I like to put together a quick from-scratch gravy, and usually pair the turkey breast 

either with roast potato wedges or baked sweat potatoes.

Enjoy the Love!

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