This is a moment in our busy lives, to breath in beauty and exhale gratitude. While the video I have prepared for you best depicts our family celebration, I wanted to also include two of my favorite recipes for you to try any time this year!
– TURKEY STUFFED TURKEY BREAST
– POTATOES DAUPHINOIS
Whether you are having a small intimate gathering, for Thanksgiving, or a bustling large crowd, and don’t want to have to cook two large birds, this Turkey Stuffed Turkey Breast is the perfect solution!
Using the dark thigh meat, along with favored flavors for stuffing, and then wrapping them inside a de-boned turkey breast, makes for a complete, flavor-filled bite, with each bite! Not to mention, so darn easy to slice, and show off your culinary skills.
These smaller bundles are a perfect solution to serve alongside the large turkey that will sit on many Thanksgiving tables, simply because you will not run out of meat, and these are a simple slice and serve.
Serves 4 – 6
– 4 – 5 lb. bone in turkey breast. (ask your butcher to remove the bone and save for you, for gravy or soup)
– 1 lb. ground turkey thigh meat (dark meat)
– 1 large onion, diced into small pieces
– 3 stalks celery, diced into small pieces
– 2 teaspoons ground sage
– 1 teaspoon salt for filling, plus more for turkey bundle
– ½ teaspoon pepper (preferably white)
– ¼ cup panko crumbs (or toast 2 slices of your own bread and chop real fine)
– olive oil for sautéing and basting
– cooking twine, or skewer sticks, to hold bundle together while roasting
Preheat oven to 400
Open the turkey breast and place between two pieces of plastic wrap to pound the meat a little. Just a little to spread it out and thin it down. Salt and pepper the inside of the meat.
Meanwhile, in a pan over medium heat place a little olive oil (tablespoon or so), onions, celery, and ground meat. Saute until pink is cooked out of the meat. Remove from stove and add salt, pepper, sage, and panko crumbs. Mix well and place at one end of the turkey breast.
Roll the turkey breast with filling, jelly-roll style, taking care to tuck and roll all the things that will try to escape! With twine or skewer sticks (or toothpicks), close the bundle as well as you can.
Place bundle on a baking sheet, sprinkle a little salt across the skin, and pop in the oven.
400 for 15 minutes then turn down to 325 for an hour. Cool 15 minutes before slicing.
POTATOES DAUPHINOIS RECIPE HERE