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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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