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Chicken & Turkey

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Stuffed Turkey Breasts


4 tablespoons butter
½ cup chopped sweet onion
½ cup chopped celery
1 cup chopped pecans
1 cup raisins (golden or regular)
1 large Granny Smith apple, peeled, cored and chopped
1 ½ cups chicken broth
1 (12 ounce) package sage seasoned stuffing mix
2 skinless, boneless turkey breasts
10 strips bacon
 
Preheat oven to 350 degrees.
 
In large oven-proof skillet, melt butter over medium heat, add onion and celery, sauté for 5 minutes. Add pecans, raisins and apple, sauté for another 5 minutes. 
 
Pour chicken stock in pan and immediately add stuffing mix, stirring well to combine, cover and remove from heat. After 5 minutes, remove stuffing from skillet and place in bowl to cool.
 
With a sharp knife, butterfly the turkey breasts to lay flat. Place each breast between sheets or was paper (or in a gallon size resealable bag) and flatten with a mallet.
 
Remove from paper and evenly divide the stuffing mixture between the two breasts, within ¼ inch of the edge of each breast. Roll up tightly in a “jellyroll” style, starting with the long end. Tuck in the ends and secure with kitchen twine. Tie 4 times around the middle and one long length running end to end.
 
Reheat skillet over medium high heat, add 2 tablespoons canola oil and sear breasts (one at a time) on all sides. Place both turkey breasts in skillet, lay 5 bacon slices evenly over each breast and place in oven, uncovered. Bake for 15 – 20 minutes per pound of one breast (if one breast weighs 3 pounds, bake for 45 to 60 minutes for both), or until temperature in the center of breast is 155 degrees.
 
Remove from oven, cover with foil and let rest on counter for 20 minutes. Remove string and cut into ½ to ¾ inch slices.
 
 
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