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Roasted Stuffed Turkey Breast for Thanksgiving

Nothing will replace the traditional roasted stuffed turkey with all the trimmings, but sometimes it is fun to give your Thanksgiving menu a different twist. Here is a feast for those of you who are not only looking to include the traditional flavours of the holiday but who are also looking for something a little more challenging and elegant.

Roasted Stuffed Turkey Breast

Ingredients:

  • 1 boneless skin-on turkey breast (wing drumettes can be attached)
  • ¼ teaspoon of each salt and black pepper
  • ¼ cup of butter, melted
  • 1/3 cup of flour
  • 1/3 cup of dry white wine
  • 3 cups of turkey stock
  • ¼ cup of whipping cream
  • Turkey Forcemeat:
  • 2 tablespoons of butter
  • 5 slices of bacon, diced
  • 1 onion, finely chopped
  • 1 stalk of celery, finely diced
  • 2 turkey thighs, boned meat only, coarsely chopped
  • 1 turkey liver
  • 2 eggs
  • 2 tablespoons of brandy
  • 1 teaspoon of salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of allspice
  • Pinch of cayenne pepper
  • ¼ cup of minced fresh parsley
  • 4 teaspoons of fresh minced sage or 1-1/2 teaspoon of dried sage, crumbled
  • 2 teaspoons of minced fresh thyme or ½ teaspoon of dried

Instructions:

Turkey Forcemeat:

  1. In skillet, melt butter over medium heat; fry bacon, onion and celery until vegetables are soft – about 8 minutes.
  2. Scrape into bowl
  3. In a food processor, blend turkey meat, liver, eggs, brandy, salt, pepper, allspice and cayenne until smooth paste – add to bowl.
  4. Mix in parsley, sage and thyme.

Turkey Breast Instructions:

  1. Place five 18-inch long lengths of kitchen string horizontally on work surface. Cover with 24 inch square of cheesecloth. Lay turkey breast, skin side down over cloth, stretching out excess skin to cover meat at the bottom.
  2. Spread Turkey Forcemeat evenly over meat.
  3. Bring up both sides of breast to form roast, ensuring skin is covering filling, cover with cheesecloth and tie with string.
  4. Place – seam down, on rack in roasting pan
  5. Sprinkle with salt and pepper and brush with butter
  6. Roast at 325F basting every 15 minutes, until meat thermometer inserted into thicknest part of the roast reads 185F – about 2-1/2 hours.
  7. Transfer to cutting board or platter and keep warm.
  8. Skim off all but 2 tablespoons of fat from the roasting pan, place over medium heat.
  9. Stir in flour, cook stirring constantly for 2 minutes.
  10. Whisk in wine and then stock.
  11. Continue whisking until gravy comes to boil, then cook, stirring constantly and scraping up brown bits until thickened – about 5 minutes.
  12. Strain into saucepan
  13. Stir in cream and bring to boil.
  14. Taste and adjust seasonings
  15. Remove cloth and string from turkey
  16. Slice and serve with gravy

Hope you will enjoy this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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