Baked turkey breast with breadcrumb stuffing

This stuffed roast turkey breast dish is perfect for smaller holiday parties. Wrap the breadcrumb, mushroom, cranberry, and bacon stuffing around the boneless turkey breast. Fry until golden and delicious!

Baked turkey breast with breadcrumb stuffing

My dad reminded me the other day that the Thanksgiving turkey doesn’t have to be the whole bird. If his gathering is small and he doesn’t want to have leftover turkey for weeks, there’s no need to roast a 15-pound turkey. if you want dark meat, you can roast a handful of turkey leg. If you like white meat, stuff and roll the turkey breast. Sure TIP! For added flavor and juiciness, consider salting the turkey breast before stuffing. If you do, reduce the amount of marinade you make and skip the turkey breast seasoning in step 6. Stuffed Turkey Breast: The winning recipe for the following recipe is just that, turkey breast, finely pounded, rolled with a stuffing of breadcrumbs, bacon, mushrooms, shallots, and dried cranberries, rolled up and fried. The only problem I can see with changing the status to just the breasts is that you’ll end up with a small amount of dripping in the sauce. If you want the maximum amount of sauce I make, I like to recommend adding the fat wing to the prep pan and sacrificing those drippings in your sauce.

Stuffed and sliced ​​turkey breast on a plate. Sally Vargas What Size Turkey Breast to Buy This recipe calls for 2 pounds of boneless turkey breasts. This is a reasonably small size. If you can only find the largest ones, double the stuffing ingredients and cut the breasts in half. Then roast 2 stuffed turkey breasts. change roasting time, PRN (this is a decent thermometer that comes in handy for once!). ready for about 1/2 pound of turkey per person. A 5 kilo breast will feed eight to ten people. -For juicy roasted turkey breasts, use a measuring device. A meat thermometer takes the guesswork out of grilling. Turkey breast meat is particularly lean and therefore easily overcooked. Here’s a handy little guide to getting the right temperature for your bird (this is for chicken, but goes for turkey and alternate poultry as well). Can you stuff turkey breasts ahead of time? You don’t want to walk away from an undercooked stuffed turkey for fear of gut bacteria. The filling is made two or three days in advance, cooled and put in the fridge.

What to Serve with Roast Turkey Breast Quinoa Arugula Feta Plate Green Beans with Almonds and Thyme Nice Mashed Potatoes Broccoli Cheese Macaroni and Cheese Sweet Potatoes and Yukon Gold Bake more turkey recipes to make! Mom’s Roast Turkey Curry Soup with Turkey Leftovers Hot Turkey Fricassee Sandwich with Root Vegetables Turkey Pie ONLY FROM THE EDITORS RECIPE SAVE PRINT Roast Turkey Breast with Breadcrumbs Back to School Stuffing TIME thirty minutes COOK TIME sixty minutes TOTAL TIME ninety minute servings, even if you stop feeding the skin it is vital to wrap it in turkey baking buns. it bathes the turkey in flavor and can keep the breasts from drying out. If you don’t eat bacon, just use a tablespoon of butter to sauté the shallots.

Ingredients For the turkey: 1/4 ounce dried porcini mushrooms 1 thick slice bacon (see recipe note) Butter, extra virgin olive oil OR bacon fat 1/4 cup minced shallots 2 tablespoons dried cranberries chopped 1 teaspoon ground common sage 1/2 cup breadcrumbs 1 tablespoon minced fresh parsley 3 tablespoons turkey or broth (you can do this under water) Salt 1 boneless turkey breast (about 2 pounds) For the sauce: 1 turkey wing, ex gratia 1 tablespoon all-purpose flour 1 cup turkey or chicken broth Salt and pepper to season Poultry spices –pps– Methodology Rehydrate and chop dried mushrooms:

Put the dried mushrooms in a bowl. Top with the spread and leave for about a quarter of an hour while the bacon cooks in the next step. Then cut after rehydration. Rehydrating mushrooms to create a turkey breast recipe. Cook then slice the bacon: Cook the bacon slowly in a medium skillet over medium heat until crisp. Remove the bacon to a plate lined with a paper towel. Once cool to the touch, slice. you should have at least a tablespoon of fat in the pan. If not (or if you want to omit the bacon), add butter or oil to make a tablespoon. Slicing bacon for a turkey breast recipe. make the filling: Heat an equivalent skillet over medium heat (do not drain the bacon fat), add the chopped shallots, and cook until just beginning to brown.

Add chopped dried cranberries, chopped sage, and chopped mushrooms. Mix well and cook for two to three minutes. Add breadcrumbs, parsley, chopped bacon, and turkey or broth and mix well. you want a rough paste, something that can stick to itself. Remove from heat and let the filling cool. Season with salt as needed. frying pan with

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