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Elaine's Stuffed Turkey Breast
Prep: 40 min Cook: 180 min Servings: 2by Elaine23 recipes>Lean turkey breasts stuffed with veggies and herbs ... a sure pleaser for your dining table! Prep 40 min Cook (bake) 3 hours Serves 2 to 4 Ingredients
- 1 or 2 large turkey breasts
- 4 medium-sized celery stalks, finely chopped
- 1 large Spanish onion, finely chopped
- 2 large carrots, peeled, and finely chopped
- 1 large green pepper, finely chopped
- 1 large bunch fresh Chives (finely chopped) or 2 tbsp dried
- 3 stems fresh Rosemary, finely chopped, or 1 tbsp dried
- 5 to 7 fresh sage leaves, finely chopped, or 1 ½ tsp dried
- Swiss cheese, thinly slices, about 10 slices
- 1 large lemon, rind intact, thinly sliced
- 2 oz dry white wine
- 6 to 8 large cabbage leaves
- 4 tbsp soy sauce (Kikkoman my personal preference)
- salt & pepper to taste preference
Directions
- remove turkey skin â reserve for broth
- remove from bone â reserve bones for broth
- reserve all veggie peelings, herb stems, etc.... for broth, as it will be strained after cooking
- butterfly turkey breasts by slicing lengthwise, but not fully apart... spread out like a book...
- combine all veggies and herbs together with soy sauce and wine
- once well mixed, place a generous amount of filling onto ½ of each turkey breast
- apply layer of cheese over the filling, then fold the breasts back into normal position
- wrap breasts with cabbage leaves, securing with skewers if needed
- place lemon slices on top of cabbage leavesd
- place breasts in baking dish
- begin baking @ 325*F
- In the interim, cook the broth, which will be used for basting
- allow the breasts to bake for one hour at 325*F, then:
- baste with strained broth, and increase heat to 350*F
- Baste every ½ to ¾ hour
- bake until juices run clear
- To serve:
- slice width-wise into generous portions, and arrange on platter
- Excellent with a Chef's salad with home-made vinaigrette dressing, and light fruit dessert.
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