Rolled Stuffed Turkey Breast
This recipe features juicy turkey breasts stuffed with a flavorful combination of herbs, fennel, and focaccia stuffing, all rolled together for a delightful meal. Roasted to perfection, the turkey is tender and moist, making it a delicious centerpiece for your holiday table. Serve sliced turkey alongside rich turkey gravy for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 4 Tbs. (1⁄2 stick) unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 fennel bulb, trimmed and diced
- 2 Tbs. minced mixed fresh herbs, such as
- rosemary, sage and thyme
- 1⁄3 cup minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 box focaccia stuffing
- 3 to 3 1⁄2 cups chicken stock, warmed, plus
- more if needed
- 2 boneless turkey breast halves, each about
- 4 lb., butterflied by your butcher and pounded
- to 1⁄2-inch thickness
- 2 Tbs. olive oil
- 1 jar turkey gravy base, prepared according to
- package instructions, for serving
Instructions
- Preheat an oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, and salt and pepper to taste and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups (24 fl. oz./750 ml) of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.
- Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch (2.5-cm) border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch (2.5-cm) intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.)
- Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F (180°C). Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F (74°C), about 40 minutes more.
- Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch (12-mm) slices. Serve immediately with the turkey gravy alongside.
- Williams Sonoma Test Kitchen
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