Turkey Breast Stuffed With Fennel and Red Pepper
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 boneless double turkey breast, about 3-1/2 lb
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
-
Stuffing
- 4 ounces pancetta, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄2 bulb fennel, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon dried rosemary, crumbled
- 1⁄4 teaspoon fennel seed, crushed
- 1⁄2 cup roasted sweet red pepper, chopped
- 1⁄2 cup fresh bread, crumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pine nuts, toasted
directions
- Preheat the oven to 325 degrees F.
- To make the stuffing, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
- Spoon off all but 1 tablespoon of fat.
- Reduce the heat to medium and cook the onion, garlic, chopped fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often, until the onion is softened, about 10 minutes.
- Stir in the red pepper, bread crumbs, parsley and pine nuts.
- Let cool for 10 minutes.
- Open the turkey breast and lay flat on the work surface.
- Fold back the filets towards the outside of the breast.
- Spread the stuffing over the breast, leaving 1" border on all sides.
- Starting at one side edge, roll up.
- At four evenly spaced intervals, tie with kitchen string.
- Brush with oil, sprinkle with salt and pepper, and place on a rack in the roasting pan.
- Pour in 1/2 cup of the chicken stock.
- Roast in a 325 degree F oven, adding stock as necessary to maintain level, for 2-1/2 hours or until no longer pink inside and meat thermometer inserted in centre registers 180 degrees F.
- Transfer to a cutting board, tent with foil and let stand for 20 minutes.
- Meanwhile, skim the fat from the pan juices.
- Place the pan over medium heat and whisk in the flour.
- Whisk in the remaining stock and wine.
- Bring to a boil and cook, stirring until thickened, about 3 minutes.
- Strain into a gravy boat.
- Slice the turkey and serve with the sauce.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>