Savory Stuffed Turkey Breast
DATE: November 21, 2022
- 2 hours total
- Serves 6
Featured product
Seasoning Beneath My Wings
Paleo Poultry Rub
You're So Spain
Savory Spanish Blend
FOR THE TURKEY BREAST
- 4-5 lb. boneless turkey breast, butterflied so it lays flat
- 1 tbsp Seasoning Beneath My Wings Paleo Poultry Spice Blend
- 1 tbsp You're So Spain, Savory Spanish Spice Blend
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- whole green beans, washed and trimmed
- whole carrots, washed peeled and julienned
- gravy for serving
FOR THE STUFFING
- 2 cups stuffing cubes
- 1/2 tbsp Seasoning Beneath My Wings Paleo Poultry Spice Blend
- 1/2 tbsp You're So Spain, Savory Spanish Spice Blend
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1/4 cup celery, diced
- 1/4 cup green apple, peeled and diced
- 1/4 cup toasted pecans, chopped
- 1 cup low sodium chicken stock (separated)
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Directions
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Preheat the oven to 375˚F
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Season the turkey: lay the deboned turkey breast skin-side down, cut away any tendons or cartilage that is keeping the breast from laying completely flat. Sprinkle the flesh with Seasoning Beneath My Wings, You're So Spain, sea salt and black pepper. Rub in and set aside.
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In a medium bowl, add the stuffing, onions, garlic, celery, pecans, apples, Seasoning Beneath My Wings, You're So Spain, sea salt and black pepper. Stir well and then add half of the chicken stock to moisten (reserve the other half for the baking dish.) Stir until the stuffing is moistened with the stock; set aside.
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In sequence side by side, lay about 1 -1 1/2 cups of the stuffing vertically on top of the seasoned flesh-side of the turkey breast. Follow with the green beans and the carrots directly beside.
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Starting at the long end, roll the turkey breast much like you would a sushi roll. While the roll is seam down, secure it with kitchen twine, tying off every 2 inches or so.
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Add the reserved stock to a baking dish and place the turkey inside. Rub with olive oil or butter and sprinkle with more sea salt and pepper. Cover with foil wrap. Bake in the oven for 45 minutes. Remove the foil and baste. Allow to cook basting again for another 15-20 minutes until the internal temp is 165˚F.
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Bake the remaining stuffing in a separate dish for 30 minutes alonside the turkey.
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Remove from the oven, snip the kitchen twine and carfully cut into even slices.
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Add gravy and serve with the baked stuffing.
Note: You can have your butcher butterfly and flatten the turkey breast for you, which will save precious time.
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