Sunday, May 07, 2006

Stuffed & Rolled Turkey Breast

This makes a delicious, moist turkey breast... And it looks pretty if you're a better "wrapper" than I am.

*Note to chef: you'll need kitchen twine. Or if you discover that your cats have destroyed your kitchen twine, as I did, thin hemp twine works just fine.

-1 turkey breast, skinned and boneless but not sliced in any way (I couldn't find one, so I had to buy the whole shebang--the chest of a turkey, basically--and seperate the breasts myself
-1 package full fat cream cheese
-1 package (2 C) shredded mozzie cheese
-1 large onion or 3 small onions, minced
-2 Tbls garlic, minced
-2-3 Tbls olive oil
-1 C. frozen spinach, thawed, with all the water squeezed out
-approx. 1 Tbls each of your favorite fresh herbs--I used basil, marjoram, oregano, thyme, chives, parsley, and tarragon
-salt and pepper to taste
-vegetable oil
-1-2 Tbls sugar

1. Prep your turkey breast: butterfly it and gently pound between 2 sheets of Caran wrap until about 1/2" thick. Curse if it helps you. Don't put too much swing behind the meat hammer though, or you'll tear through the breast. There ain't no patchin' meat, kiddos!
2. In a skillet, saute the onion and half of the garlic in the olive oil until translucent.
3. Combine skillet and cream cheese in a medium-sized bowl. Rest 1 minute, and then stir until cream cheese is completely melted.
4. Add your herbs and the remaining garlic. Stir. Add the spinach and stir well. Season to taste with salt and pepper.
5. Spread the filling over the flattened breast--the turkey's, you horn-dogs--making sure to leave 1/2" around the edge bare.
6. Now put your back into it and roll that puppy... Be careful not to get excited and squeeze too hard or your filling will go everywhere.
7. Tie the roll every inch with the twine. Tuck ends under if you can, and tie a bit of twine lengthwise to keep the filling from coming out the ends of the roll.
8. Put your roll into a loaf pan and lightly coat with vegetable oil. Use your fingers! Then sprinkle the sugar over the rolled breast. Season with salt and pepper.
9. Bake at 325 degrees for 2 hours, turning every 30 minutes.
10. After you remove the turkey from the oven, tent with foil and rest 15 minutes. Then slice and serve.


0 Responses: