If you make a decision to not cook the whole bird this year, here is a recipe for you. Tender, juicy and cooked to perfection turkey breast, stuffed with bread stuffing and wrapped in bacon. It is a beautiful dish, and, unlike a whole turkey, messy carving is not necessary. In addition to Thanksgiving, this recipe is versatile enough for any party during the entire Christmas season.
¼ loaf of pumpernickel bread (or other rye bread) cut into ½ inch cubes
½ boneless, skinless turkey breast (2 – 2.5 pounds)
2 tablespoons of unsalted butter
1 small celery stick, thinly chopped
1 small onion, thinly chopped
3 garlic cloves, minced
1 tablespoon of fresh thyme, minced
1 tablespoon of fresh sage, minced
1 tablespoon of fresh oregano, minced
½ cup of chicken broth
¼ cup of dried cranberries
¼ cup pumpkin seeds, chopped
8 ounces of thinly sliced bacon
Preheat oven to 375 degrees Fahrenheit.
Place bread cubes on baking sheet and bake for about 10 minutes, or until dried, and golden on the edges.
Remove from the oven and let cool, and transfer cubes to a bowl.
On the cutting board, place a large sheet of plastic wrap, place turkey breast, skinned side down and slice through the thickest part. Cover with another sheet of plastic wrap. Using a mallet, pound the breast until it is about ¾ inch thick. Remove plastic wrap and season with salt and black pepper. Refrigerate until you are ready to continue with the recipe or up to 1 day.
Heat butter in a skillet, on medium-high heat. Add celery, onion, garlic and herbs, and cook for about 4 minutes, until the celery softens a little and onion is translucent. Add to the bowl with bread. Add chicken broth, cranberry and pumpkin seeds. Stir to combine, and season with salt and pepper.
Place turkey breast skinned side down on the working surface. Spread stuffing on the top, leaving a ½ inch space on the edge.
Staring from the shorter side, roll breast tightly into the log.
Turn seam-side down, and place bacon slices on the top of the stuffed turkey breast, slightly overlapping. Using kitchen twine, secure stuffed turkey breast in 4 places.
Place on a baking pan and bake for 1 hour and 10 minutes, or when a thermometer inserted into the thickest part reads 155 degrees Fahrenheit. Let the stuffed turkey breast rest before slicing for about 15 minutes.
This recipe will make about 8 to 10 servings.
Prep time about 40 minutes
Bake time 1 hour and 10 minutes
Total time 2 hours and 5 minutes
Inspired by a recipe found in Martha Stewart’s Living magazine from December/January 2015.
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.