Stuffed Rolled Turkey Breast Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes

Stuffed Rolled Turkey Breast

1 turkey breast section, usually about 2 to 2 1/2 pounds with bone in
2 tablespoons olive oil
1/2 medium onion, chopped
1-2 slices hearty old world style bread, cut into small cubes
1 pear, cored and diced
salt and pepper
1/2 teaspoon dried sage, crumbled
2-3 tablespoons brie cheese
paprika or Zip

Preheat oven to 375 degrees. Using your boning knife, remove the rib section from the turkey breast, and then slip off the skin. Lay the turkey breast out flat, pounding with a meat mallet if necessary to make a rectangular piece of meat, shaping it with your knife as you go. (Watch, it is easy!)
Place the rib section on a plate, cover with a piece of waxed paper, and microwave on high about 3 minutes. Turn and microwave another 1 minute or so until done. Set aside. (When cool, feed the cat or dice the meat and use for a salad, etc.) In a heavy bottomed skillet, heat the olive oil and saute the chopped onion until it is limp. Add the bread and pear cubes, salt and pepper, and sage. Cook and stir several mintues to blend flavors. In meantime, spread the brie over the flattened turkey breast, and then spread with the dressing mixture, patting down with your fingers to make it compact. Roll the turkey breast and place in a baking dish (a quiche or pie plate works perfectly) with the seam side down. Sprinkle with paprika or Zip. Calculate cooking time, using 20 minutes per pound of turkey as your guide. Place in preheated oven and cook until a meat thermometer registers 160-165 degrees. Remove from oven, allow to rest about 10 minutes, slice and serve.

Recipe created 2006-09-05.

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