The Traveling Epicurean

Rolled Stuffed Turkey Breast at Page Hardware

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Rolled Stuffed Turkey Breast at Page Hardware

A rolled stuffed turkey breast for Thanksgiving makes for a scrumptious alternative to the sometimes cumbersome 18 lb. turkey we have all tackled on this holiday. Every 3rd Saturday of the month I demo different recipes at Page Hardware in Guilford, CT and this past weekend I showed everyone how easy it is to make this Rolled Stuffed Turkey Breast.

It was a very fun demo as I had my regulars there, some newbies, and a surprise visit from our very own Pem McNerney, Living Editor/Writer for our Shoreline Newspapers here in Connecticut! Such a treat to have Pem there joining in on our foodie extravaganza!

What’s great about making this rolled stuffed turkey breast is the little time it takes to bake as opposed to a whole turkey and the fact that you can still have all your favorite sides is a win win situation! Wait until you try this recipe, it may become your new go to recipe for Thanksgiving when you taste how delicous it is. Enjoy and Happy Thanksgiving!

You should definitely check out some of my sides for your Rolled Stuffed Turkey Breast like my Creamed Onions, Creamed Spinach, Best Ever Roasted Brussel Sprouts, or Mashed Potatoes w/Red Onion and for dessert don’t forget about the Chocolate Pecan Pie or Pavlova!

 

 

 

INGREDIENTS: Rolled Stuffed Turkey Breast – 2 rolled stuffed breasts, 8 people (w/ sides)

DIRECTIONS for ROLLED STUFFED TURKEY BREASTS:

  1. If turkey breasts are attached cut out rib meat in the center separating into 2 breasts
  2. Butterfly each breast at thickest part of breast running knife thru but not all the way, it will look like you are opening a book
  3. NOTE: Your local butcher will be happy to do this for you for free!
  4. Combine brine ingredients (see below) in a large pasta pot and whisk until combined (no need to simmer ingredients)
  5. Add the 2 bufferflied turkey breasts to the brine and place in frig over night or for atleast 4 hours
  6. Stuffing needs to be cooled completely before stuffing the breasts
  7. Make stuffing and refrigerate if possible the night before
  8. Take butterflied turkey breasts out of brine and pat dry lay out on a piece of saran wrap with skin side up
  9. Detach turkey skin and set aside
  10. Place another piece of saran wrap on top of breast and pound out to 1/2″ using a rolling pin
  11. Repeat steps 6-8 with the other turkey breast
  12. Split the cold stuffing between the 2 horizontally, laid out breasts covering each one leaving 1/2″ around all edges
  13. Roll up each breast from the end closest to you gently, DO  NOT ROLL TIGHTLY
  14. Just tuck in any fallen out stuffing or loose turkey pieces…it doesn’t have to look perfect
  15. The seem will be on the bottom
  16. Place the loosened skin back on the top of each breast and begin to tie up the breast wtih the twine to hole the roll together
  17. Cut and wet 2 pieces of twine to approx. 6′ each
  18. Starting at one end of the rolled turkey breast tie a knot then bring same strand up, then cross and slide under breast, repeat this all the way until the other end of the breast
  19. You just need to tie off every 2 1/2″ on the roll
  20. Repeat with the other breast and place both rolled stuffed breats in a large baking pan
  21. Add 1/2 c. of white wine to the baking pan and place into a pre-heated 425º oven for 25 minutes, then bake 40 minutes more at 350º
  22. The internal temperature should read 155º, it will keep going up to 165º after you take them out of the oven
  23. Let sit for 8 minutes, REMOVE the twine, then slice and serve with sides!….YUM!

INGREDIENTS for STUFFING

  • 25 slices white bread -wonder bread or like (4 1/2 cups bread cubes per turkey breast)
  • 3 1/2 -4 cups chicken broth
  • 2 c. finely diced celery
  • 2 c. finely diced Vidalia onion
  • 4 c. finely diced mushrooms
  • 6 tbsp salted butter: 3 tbsp to start sauté, 3 tbsp add at end of the sauté to melt into veg.
  • 1 cup vermouth or dry white wine: 1/2 c. to de-glaze sauteed veggies, 1/4-1/2  c. into stuffing
  • 1 1/2 tsp dried ground sage
  • 1 1/2 tsp dried ground thyme
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1/2 tsp finely ground pepper

DIRECTIONS FOR STUFFING:

  1. Lay out the slices of bread on 2 cookie trays and bake on 400º for approx 30 minutes until golden
  2. Cool bread, then place 3 pieces at a time in a large Ziploc baggie pounding with a large spoon to gently break up into 1/2″ pieces, repeat until all bread in this size and place in a large mixing bowl
  3. Melt 3 tbsp butter in a large sauté pan
  4. Add chopped onion, mushroom and celery and sauté on medium heat for 20 minutes til golden and cooked down developing lots of flavor
  5. De-glaze with 1/2 c. vermouth or white wine and simmer to reduce 2 minutes
  6. Add in ground sage, thyme, pepper and 1/2 tsp salt, mix to combine
  7. Add in 3 more tbsp butter and melt
  8. Pour this over the cubed bread bread in the large mixing bowl and combine
  9. Begin to add the chicken broth, 1 cup at a time tossing between each addition the evenly coat bread pieces, you want the bread pieces to be on the moist side almost sticking together
  10. Sprinkle 1/3 c. vermouth or white wine over stuffing and combine once again
  11. Place into frig to cool completely
  12. NOTE: Add 1 tbsp FRESH Thyme leaves to this stuffing right before spreading out onto the butterfied chicken breasts

INGREDIENTS FOR BRINE:

  • 1 1/4 gallons water
  • 1 3/4 c. salt
  • 2 tbsp molasses OR 1 cup light or dark brown sugar instead of molasses and white sugar
  • 1 cup white sugar