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Roast Turkey Breast With Chestnut Stuffing

Chef.at.Home's picture
Ingredients
  Onion 1 Medium, chopped
  Diced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 8 Tablespoon (1 Stick)
  Dried parsley flakes 1 Tablespoon
  Thyme leaf 1 1⁄2 Teaspoon, crumbled
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Coarsely chopped canned chestnuts 1 Cup (16 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  White bread slice 6 , toasted and cut in tiny cubes
  Frozen turkey breast 1 , thawed
Directions

1. Saute onion and celery in 4 tablespoons of the butter or margarine until soft in a medium-size skillet. Stir in parsley, thyme, salt, pepper, chestnuts and water; bring to boiling. Pour over bread in a large bowl; toss until evenly moist.
2. Turn turkey breast upside down on a cutting board; spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing; hold in place with skewers. Smooth neck skin over the stuffing; skewer. Place roast, skin-side up, on a rack in a shallow roasting pan.
3. Melt remaining 4 tablespoons butter or margarine in small saucepan; brush over the turkey. Insert meat thermometer into the thickest part of the breast without touching bone. Cover pan loosely with foil.
4. Roast in slow oven (325°) 1 1/2 hours; uncover. Continue roasting, brushing turkey several times with drippings in pan, 1 hour longer, or until the turkey is tender and thermometer registers 185°.
5. Place turkey on a heated serving platter; remove skewers. Surround with sauteed mushrooms and buttered whole green beans, if you wish.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Turkey
Cook Time: 
150 Minutes

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