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  • Butterflied Turkey Breast With Orzo Currant Stuffing

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    Butterflied Turkey Breast With Orzo Currant Stuffing
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • INGREDIENTS FOR ORZO-CURRANT STUFFING***
    • 1/2 lb Orzo
    • 2 c. Chicken stock, up to 3
    • 2 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Unsalted butter
    • 1 x Onion, finely minced
    • 2 x Cloves garlic
    • 4 stalk celery, finely minced
    • 1/2 c. Currants
    • 1/2 c. Pine nuts, lightly toasted
    • 1 Tbsp. Fresh thyme, finely minced
    • 1 tsp Fresh rosemary, finely minced
    • 1/4 c. Fresh parsley, finely minced Salt and freshly grnd pepper
    • 1/2 c. Toasted bread crumbs *INGREDIENTS FOR BUTTERFLIED TURKEY BREAST***
    • 4 lb Turkey breast, butterflied, up to 5
    • 2 Tbsp. Unsalted butter, softened Salt and freshly grnd pepper

    Directions

    1. How to Prepare the Stuffing:Bring the chicken stock to a boil, add in the orzo and cook till al dente, Drain, reserving the stock. Heat the butter and oil in a large skillet over medium heat. Add in the onion, garlic, celery, currants and cook till softened. Transfer mix to a large bowl, add in the orzo, pine nuts, herbs and bread crumbs and mix till combined. If necessary add in some of the reserved stock to moisten the stuffing and season with salt and pepper to taste. Let cold before stuffing breast.
    2. How to Prepare the Turkey Breast:Preheat the oven to 350 degrees F. Lay the breast, skin-side-down, on a cutting board, season the inside with salt and pepper and spread the stuffing proportionately over the surface. Roll the breast up, brush the skin with butter and season with salt and pepper. Tie with butchers string and place in a large baking dish. Roast for 1 1/2-2 hrs or possibly till cooked through.

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