Ingredients
- Stuffed Turkey Breasts
- It’s great to make turkey breasts if your family prefers all white meat so you don’t have the waste of the dark meat roasting a whole turkey. You can make the stuffing the day before. Make turkey stock the day before with several turkey necks or turkey wings.
- Serves 6
- 1 Recipe for Stuffing with prosciutto, leeks and fresh sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 turkey breasts or tenderloins
- 2 tablespoons olive oil
- 1 carrot, peeled and roughly chopped
- 1 celery, roughly chopped
- 1 small onion, roughly chopped
- 2 cloves garlic, cut in half
- ¼ cup flour
- 1 cup white wine
- 4 cups turkey stock or chicken broth
Instructions
Preheat oven to 425.
In a small bowl mix thyme, oregano, basil, salt and pepper. Set aside.
Cut a pocket slit through the thickest part of the turkey breast being careful not to cut right through. Open turkey meat and place some stuffing in slit and use metal skewers or toothpicks to secure the stuffing. Don’t overstuff. Sprinkle herbs on each side.
Place remaining stuffing in a buttered oven proof casserole dish and cover with foil. Place stuffing in oven and bake for 15-20 minutes. Remove foil and allow stuffing to brown, about 5 minutes. Remove and place foil back to keep warm until serving.
In a large skillet over medium high heat, add olive oil. Add turkey breasts and brown well on each side, about 5 minutes and scatter carrot, celery and garlic around breasts and place in oven. Roast turkey for 25-35 minutes or until the internal temperature of the turkey is 165. Remove from oven and place turkey breasts on cutting board and loosely tent with foil.
Place skillet on stovetop over medium high and allow the vegetables to brown a little more. Add the flour and use a whisk to scrape up all the browned bits. Cook for 1 minute. Add wine and cook for 1 minute. Add the turkey stock and mix well. Allow to cook for 10 minutes over medium high heat. Taste for seasoning.
Remove metal skewers and slice turkey breasts and place on serving platter. Pour any remaining juices over turkey breasts. Pour a small amount of gravy over the breasts and serve extra gravy alongside.
