HERB-ROASTED TURKEY BREAST AND STUFFING (THANKSGIVING FOR A SMALL CROWD) RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 tablespoons butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
- Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch baking dish and place turkey on top.
- Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
- Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
- Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it's golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.
Nutrition Facts : Calories 1166 kcal, Carbohydrate 80 g, Cholesterol 355 mg, Fiber 5 g, Protein 103 g, SaturatedFat 18 g, Sodium 2257 mg, Sugar 12 g, Fat 47 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
ROLLED-UP TURKEY
Whenever I think of this appealing rolled turkey filled with Mom's moist cornbread stuffing, I can almost smell the aroma of it baking in the oven. It's delicious!
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections. , In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and cornbread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten. , Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan. , Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan. , Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180°. Stuffing should reach 165°. Let turkey stand for 15 minutes before slicing.
Nutrition Facts :
TURKEY WITH HERB STUFFING
This old family recipe was brought West by my great-grandmother, who rode in a covered wagon. I've used the stuffing for turkey, chicken, pork or beef. The herbs give it a great flavor. -Ruth Warner, Grand Junction, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6-8 servings (10 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts :
ROLLED TURKEY BREAST WITH HERBS AND WALNUTS
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
- 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
- 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
- 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
- 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
- 1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
- 2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
- 3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
- 4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
- 5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
Nutrition Facts : Calories 486, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 168 milligrams, Sodium 308 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 47 grams
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