Cosmos Stuffed Turkey Breast Recipes

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STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 sweet Italian sausages (8 ounces), casings removed
3/4 cup dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup white wine
One 1-pound French rustic loaf, cut into 1-inch cubes, dried or toasted (or 9 cups store-bought)
1 cup chicken broth
1 egg, beaten
3 tablespoons chopped fresh flat-leaf parsley
One 4-pound turkey breast, boned and butterflied
Olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
  • Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
  • Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
  • Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
  • Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces sweet Italian sausage, removed from casing
5 ounces prosciutto, finely diced
1 cup chopped boiled chestnuts
1/2 cup diced green olives
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground black pepper
1 (4-pound) boneless turkey breast
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
  • Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
  • Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
  • Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
  • Special equipment: kitchen twine .

STUFFED TURKEY BREAST



Stuffed Turkey Breast image

This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 4

1 boneless turkey breast half (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
Sausage and Sour-Cherry Stuffing
6 tablespoons (3/4 stick) unsalted butter, room temperature

Steps:

  • Butterfly turkey: Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
  • Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, then rub butter evenly all over cloth.
  • Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
  • Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

STUFFED HASSELBACK TURKEY BREAST



Stuffed Hasselback Turkey Breast image

Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a smaller group.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h55m

Yield 4

Number Of Ingredients 13

½ cup diced onion
½ cup diced celery
1 tablespoon butter
2 cups small dry bread cubes
1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)
½ teaspoon kosher salt
1 pinch ground pepper, or to taste
1 pinch cayenne pepper, or to taste
1 cup hot chicken broth
1 large egg yolk
1 (2 1/2 to 3 pound) turkey breast half (with bones and skin)
salt and freshly ground black pepper to taste
1 tablespoon melted butter for brushing

Steps:

  • Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
  • Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
  • Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

Nutrition Facts : Calories 1002.6 calories, Carbohydrate 79.4 g, Cholesterol 281.6 mg, Fat 31.4 g, Fiber 3.9 g, Protein 93.5 g, SaturatedFat 10.8 g, Sodium 2405.5 mg, Sugar 9.7 g

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