Roasted stuffed turkey breast

Wow! A lot of roasted things on the blog today! As I was typing the title, it hit me..roasted and roasted… I roasted pretty much everything 🙂 Well, you can guess Thanksgiving is coming and my first dinner menu option too. This week I am starting, as mentioned in my previous couple of posts, to showcase a couple of options for Thanksgiving dinner. Each week I will post a complete menu: turkey, side dishes and of course dessert and will try and squeeze in a couple of recipes for leftovers too! As you can imagine there will be a lot of roasting, baking around this house. Today, I made Roasted Stuffed Turkey Breast with Roasted Carrots and Asparagus and Chimichurri Sauce.

Just because it is Thanksgiving, it doesn’t mean you have to roast a whole turkey especially if your party is only of few people. You don’t want to end up with several weeks of turkey leftovers, so you can roast a stuffed turkey breast instead 🙂 Turkey breast rolls are usually available at most shops/ butchers. I got mine at WholeFoods. Apparently if they don’t have them in trays ready in the meat section, you can ask one of the guys from meat department to make one for you. It only takes a couple of minutes.

For stuffing, I have chosen a mix of Granny Smith apple, spring onions, pistachios, plums, herbs (parsley and thyme) and bread cubes. It was my first attempt to make a stuffed turkey breast roll and I can honestly say it looks harder than it really is. I would, however, recommend trying to get the turkey breast almost the same level, by trimming bigger parts out of it. It is going to make a big difference when rolling it. When ready, sear the stuffed breast for a couple of minutes on a stainless skillet then put it in the oven for 40 minutes. I’ve used my favorite skillet no need of roasting trays, raks and other things. Just a simple skillet will do the job 🙂

For side dish, roasted carrots and asparagus seemed like perfect addition to the turkey breast and chimichurri sauce, a garlicky, zesty Argentinian herb sauce complements the whole dish.

Overall, a delicious, juicy and full of flavors main dish option for your Thanksgiving dinner. Have I mentioned it is going to be ready in just 90 minutes? You can’t beat that!

See you on Friday with the dessert! There is no complete menu without a cake 🙂 It’s coming!

Roasted stuffed turkey breast

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Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

Roasted stuffed turkey breast

• 3.30 lbs turkey breast roll
• 1 tbsp olive oil
• 1 cup dry white wine
• 4 tbsp butter
• 2 spring onions, finely chopped
• 1 granny smith apple, coarsely grated
• 2 cups cubed day-old bread, toasted
• 1/4 cup pistachios
• 1/4 cup chopped pitted plum
• 1/4 cup chopped parsley
• 2 tsp chopped thyme leaves
• salt and pepper, to season

Roasted Carrots and Asparagus

• 1 bunch carrots
• 1 bunch asparagus
• olive oil
• salt

Chimichurri Sauce

• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup minced chives
• 1 minced garlic clove
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• salt and pepper

Instructions

1. Roasted stuffed turkey breast
2. Preheat the oven to 400F/ 200C.
3. To make the stuffing melt the butter in a frying pan over a moderate heat and cook the onion for 5 minutes, until soft and golden. Add the coarse grated apple and cook for another 4 minutes, until soft.
4. Combine the onion and apple mixture in a bowl with the bread cubes, pistachios and plums. Fold through the parsley and thyme and season well with salt and pepper.
5. Place the turkey breast roll, skin side down, on a board. Starting from one long edge, fill the stuffing along the centre of the turkey, then roll turkey up along long edges to secure the stuffing. Secure with poultry skewers and tie at 1inch/ 3cm intervals with string into a neat roll. Heat the olive oil in a baking pan and sear the turkey breast roll for 5 minutes then place it in the oven for 40 minutes. Add the wine to the dish and roast for a another 20 minutes, basting the turkey frequently with the wine and cooking juices. Stand in a warm place for 15 minutes before removing the string and cutting into slices.
6. Roasted Carrots and Asparagus
7. Toss the carrots with 1 tbsp olive oil and 1/2 teaspoon kosher salt on a baking sheet; arrange them in a single layer. Roast at 400F/ 200 C turning once, until tender and slightly browned, for 20-25 minutes. With 10 minutes before the time is up, add the asparagus too.
8. Chimichurri Sauce
9. Stir together the ingredients and season generously with salt and pepper. You can add some chopped chilly to the mixture if you want a spicy sauce

Notes

The Roasted Stuffed Turkey breast is adapted from Margaret Fulton Christmas Book by Margaret Fulton.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g