Apple-stuffed Turkey Breast Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
A P P L E - S T U F F E D T U R K E Y B R E A S T
=====================================================
This recipe from Foodland Ontario will make guests think youve been
cooking all day. Perfect for small families.
INGREDIENTS:
3 1/2 lb To 4 lb Boneless Turkey Breast; butterfied
3/4 c Apple Juice or Cider
2 tb Dry White Wine
2 ts Curry powder
1 sm Onion; minced
1 ea Celery stalk; chopped
1 tb Butter
2 ea McIntosh Apples; peeled; diced
2 c Bread Cubes or Croutons
1/2 ts Poultry seasoning
SAUCE:
1 c Chicken Broth
1 1/2 tb Cornstarch
1 ts Ground Ginger
GARNISH:
: x Spinach leaves
: x Apple slices
DIRECTIONS:
1. Trim any excess fat from the turkey and discard. Flatten meat with
a mallet to even thickness, if necessary. Sprinkle with a pinch of
salt and pepper. Combine apple juice, wine and curry powder. Reserve
1/2 cup for sauce.
2. In skillet, saute onion and celery in butter 5 minutes or until
softened. Stir in 1/4 cup apple juice mixture, diced apple, bread
cubes and poultry seasoning. Spread over turkey breast to within 2
inches of sides. Roll up, jelly-roll fashion, starting with short
side. Save enough skin to cover outside of breast. Tie at 2-inch
intervals with heavy string. Place seam-side down on rack in shallow
roasting pan. Brush with 2 tablespoons apple juice mixture. Roast,
basting occasionally, in 325F oven about 2 1/2 hours or until meat
thermometer registers 180F (85C).
3. In saucepan combine reserved apple juice mixture, broth,
cornstarch and ginger. Bring to boil. Reduce heat and cook, stirring
constanty, until thickened and smooth. Line platter with spinach.
Place turkey on spinach; remove string. Let stand 10 minutes before
slicing. Serve sauce over turkey. Serves 6.
Source: From Food column in Toronto Sun (4 October, 1995) Transcribed
By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 10-06-95
Source from luhu.jp
=====================================================
This recipe from Foodland Ontario will make guests think youve been
cooking all day. Perfect for small families.
INGREDIENTS:
3 1/2 lb To 4 lb Boneless Turkey Breast; butterfied
3/4 c Apple Juice or Cider
2 tb Dry White Wine
2 ts Curry powder
1 sm Onion; minced
1 ea Celery stalk; chopped
1 tb Butter
2 ea McIntosh Apples; peeled; diced
2 c Bread Cubes or Croutons
1/2 ts Poultry seasoning
SAUCE:
1 c Chicken Broth
1 1/2 tb Cornstarch
1 ts Ground Ginger
GARNISH:
: x Spinach leaves
: x Apple slices
DIRECTIONS:
1. Trim any excess fat from the turkey and discard. Flatten meat with
a mallet to even thickness, if necessary. Sprinkle with a pinch of
salt and pepper. Combine apple juice, wine and curry powder. Reserve
1/2 cup for sauce.
2. In skillet, saute onion and celery in butter 5 minutes or until
softened. Stir in 1/4 cup apple juice mixture, diced apple, bread
cubes and poultry seasoning. Spread over turkey breast to within 2
inches of sides. Roll up, jelly-roll fashion, starting with short
side. Save enough skin to cover outside of breast. Tie at 2-inch
intervals with heavy string. Place seam-side down on rack in shallow
roasting pan. Brush with 2 tablespoons apple juice mixture. Roast,
basting occasionally, in 325F oven about 2 1/2 hours or until meat
thermometer registers 180F (85C).
3. In saucepan combine reserved apple juice mixture, broth,
cornstarch and ginger. Bring to boil. Reduce heat and cook, stirring
constanty, until thickened and smooth. Line platter with spinach.
Place turkey on spinach; remove string. Let stand 10 minutes before
slicing. Serve sauce over turkey. Serves 6.
Source: From Food column in Toronto Sun (4 October, 1995) Transcribed
By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 10-06-95
Source from luhu.jp