Description
Smaller Thanksgiving crowd? Skip the whole bird! This elegant stuffed turkey breast is perfect for a cozy feast.
Ingredients
Units
Scale
- 2.5-3 lbs (1134-1361 g) Boneless Turkey Breast (Butterflied)
- 2 tbsp Olive Oil
- 1.5 cups (355 ml) Finely Chopped Portobello Mushrooms
- 0.5 cups (118 ml) Finely Chopped Cooked (Peeled Chestnuts)
- 1 cups (237 ml) Fresh Breadcrumbs
- 1 tsp Finely Chopped Fresh Sage
- Salt and Pepper
- 1 cups (237 ml) White wine
- 2 Turkey Legs
- 4 Carrots (Coarsely Chopped)
- 3 Celery Stalks (Chopped)
- 1 Medium Onion (Peeled and Quartered)
- Salt and Pepper
- 2 Bay Leaves
- 3 tbsp Butter (Melted)
- 2 tbsp Flour
Instructions
- For the Gravy:
- Place vegetables in a roasting pan, top with turkey legs.
- Place in a preheated 425°F (218°C) oven for 20 minutes.
- Turn legs, cook until brown (about another 20 minutes).
- Place turkey legs and vegetables, bay leaves, salt, pepper in a stockpot; add water to cover.
- Bring to a boil, reduce to a simmer, cook for 1 1/2 hours.
- Strain liquid and store.
- For the Turkey Breast:
- Preheat oven to 375°F (191°C).
- Place turkey breast on parchment paper; pound to equal thickness.
- Heat oil in a large frying pan over medium heat; add mushrooms and chestnuts.
- Cook, stirring often, until tender and browning (about 7 minutes).
- Add breadcrumbs; stir to mix.
- Season with sage, salt, and pepper.
- Spoon filling onto turkey breast, leaving a 1-inch border.
- Tuck in ends, roll firmly, tie with twine.
- Place in an oven-proof pan; pour in white wine.
- Roast until internal temperature reaches 150°F (66°C), basting 2-3 times.
- Remove from oven; cover with foil to rest 15-20 minutes.
- While turkey roasts, reheat turkey stock.
- Pour pan juices into stock.
- Whisk together butter and flour; whisk into hot stock.
- Cook gravy until thickened; keep warm.
- Cut twine from turkey breast; slice and arrange on a platter.
- Spoon gravy over turkey; serve immediately.
Notes
- For a richer flavor, marinate the turkey breast in the white wine for at least 30 minutes before stuffing and roasting.
- If you don’t have fresh sage, you can substitute 1 teaspoon of dried sage. Remember to reduce the amount as dried herbs are more potent.
- Leftover turkey breast can be stored in the refrigerator for up to 4 days. The gravy can be stored separately and reheated.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 150