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Rolled Stuffed Turkey Breasts

Diet.Guru's picture
I am sharing this recipe of Rolled Stuffed Turkey Breasts which is near and dear to my heart. It is the answer when you look for a tasty Main Dish. When following High Protein diet definitely try this Rolled Stuffed Turkey Breasts recipe. Turkey is the main ingredient in this Rolled Stuffed Turkey Breasts. The secret of this Rolled Stuffed Turkey Breasts recipe is something I am looking for too. Please try this Rolled Stuffed Turkey Breasts recipe and let me know if you have managed to reveal it.
Ingredients
  Margarine 2 1⁄2 Tablespoon, divided
  Minced shallots 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Finely chopped mushrooms 1 Cup (16 tbs)
  Drained cooked chopped spinach 1 Cup (16 tbs) (Or Thawed And Drained Frozen Chopped Spinach)
  Salt 1 Teaspoon, divided
  Ground nutmeg 1⁄8 Teaspoon
  Cooked short grain rice 1 Cup (16 tbs)
  Blanched grated carrot 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
  Celery seed 1⁄4 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  Ground sage 1⁄8 Teaspoon
  White pepper 1 Dash
  Turkey breast 6 Pound, boned and skinned
  Honey 2 Tablespoon (Mixed With 2 Teaspoons Dijon Style Mustard)
  Dijon mustard 2 Teaspoon
  Plain dried bread crumbs 4 Tablespoon
  Thyme sprig 1 (To Garnish)
Directions

In 9-inch skillet heat 1 tablespoon margarine until bubbly and hot; add shallots and garlic and saute for 1 minute.
Add mushrooms and saute over medium-high heat until all liquid has evaporated.
Transfer to mixing bowl and add spinach, dash salt, and nutmeg, mixing well; set aside.
In separate bowl combine rice, carrot, parsley, celery seed, herbs, pepper, and remaining salt; set aside.
Preheat oven to 350°F.
Lay turkey breast flat, skin-side down: pull out the tendons from the 2 fillets on each side of the breast and fold the fillets over to the outside.
Cover breast with sheet of wax paper and, using a meat mallet, pound to about 1-inch thickness, forming a "butterfly" or free-form rectangle shape.
Spread spinach mixture evenly over turkey to about 1 inch from edge of meat, forming a rectangular shape with mixture; top with rice mixture.
Fold sides and ends of breast over stuffing to enclose; secure sides and ends with toothpicks or sew with kitchen string.
Transfer, seam-side down, to rack in roasting pan; cover pan with a tent of foil and roast for 1 1/2 hours.
Remove roast from oven and increase oven temperature to 425°F.
Remove toothpicks or string from turkey.
Spread honey mixture over roast and sprinkle with crumbs, making sure top and sides are coated.
In metal measuring cup or other small flameproof containermelt remaining 1 tablespoon plus 2 teaspoons margarine.
Using pastry brush, gently spread melted margarine over roast.
Return turkey to oven and roast until topping is lightly browned, 10 to 15 minutes.
Garnish with thyme sprigs and serve with any accumulated pan juices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Evaporated
Ingredient: 
Turkey
Cook Time: 
40 Minutes

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