Mom's Favourite Stuffed Turkey Breast

"I find it easier than dealing with the whole bird and turkey breasts make an excellent Thanksgiving or Christmas main course. I stuff the breast up to 4 hours ahead of time and refrigerate until one hour before baking. I serve this with mashed potatoes, green beans with Prosciutto or Brussel sprouts, glazed onions and mushrooms, and naturally my Danish traditional Ris-ala-mande for dessert. Velbekomme!"
 
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Ready In:
2hrs 15mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • (190 degrees C).
  • Place breast flat on sheet of wax paper.
  • Top with second sheet.
  • Beat breast with rolling pin until breast is of even thickness.
  • Release or fold back the two turkey fillets.
  • They will cover the stuffing later.
  • Season with salt and pepper Heat skillet on medium heat and add 1 Tbsp.
  • butter.
  • Saute onions and apples until softened slightly.
  • Add bread crumbs, orange juice and rind, and seasoning.
  • Transfer to a bowl and stir in egg.
  • If stuffing is too dry, add a little water.
  • Place stuffing down center of turkey breast; place fillets on top.
  • Fold over breast so edges meet.
  • Skewer or sew edges together.
  • Tie breast in 3 or 4 places to hold it in an even shape.
  • Mix mustard, maple syrup and vinegar together.
  • Place turkey on rack in roasting pan and brush on glaze.
  • Pour butter over turkey.
  • Bake for 1 hour to 1 hour 15 minutes, basting occasionally with glaze and pan juices.
  • When cooked, roast will feel firm to the touch and the juices will be clear.
  • Let turkey rest on carving board for 15 minutes before slicing.
  • Meanwhile make sauce.
  • Pour fat out of roasting pan, leaving 2 Tbsp.
  • Stir in flour and cook until flour browns slightly.
  • Add stock and any remaining glaze.
  • Bring to a boil, reduce heat and simmer 3 minutes.
  • Season with salt and pepper.
  • Serve over sliced meat.

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Reviews

  1. I did not stuff this or make the gravy and I did not use butter in the glaze. It was DELICIOUS. Really easy and really tasty and moist. I can't wait to make again with the stuffing.
     
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RECIPE SUBMITTED BY

<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
 
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