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Stuffed Turkey Breast
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Submitted by:
John |
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A very delicious turkey dish that can be prepared in less than half the time of a whole turkey. |
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INGREDIENTS:
- 1 whole , Turkey Breast (4-5 pounds)
- 2 whole , Garlic Cloves (chopped)
- 1 cup(s) , spinach
- 1/4 cup(s) , Parsley (chopped)
- 1/4 cup(s) , Chives (chopped)
- 2 tablespoon(s) , Tarragon (chopped)
- 1 teaspoon(s) , Salt and Pepper
- 1/4 cup(s) , Olive Oil
- 2 tablespoon(s) , Roasted Garlic Puree
- 3 tablespoon(s) , Softened Butter
- 2 tablespoon(s) , Balsamic Vinegar
- 1/2 cup(s) , Orange Juice
- 2 cup(s) , Chicken Stock
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| Instructions: |
Lay turkey skin side down on cutting board. Combine garlic, spinach, herbs, salt and pepper in food processor. Add oil and process until puréed. Cut a deep slit in the turkey breast along the side. Stuff turkey breast with mixture.
Combine roasted garlic and butter. With fingertips, separate skin from meat to make a pocket. Spread garlic butter inside. Skewer with toothpicks to hold it closed and tie in 2-inch sections so the breast holds its shape.
Preheat oven to 375° F. Roast for 1 hour and 30 minutes, or until a thermometer reads 160° F. Baste occasionally. Let rest for 10 minutes. Skim fat from roasting pan; add balsamic vinegar, orange juice and stock. Bring to boil, scraping up any bits in the pan. Boil until sauce is slightly thickened. Slice turkey and drizzle with sauce. |
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