The best delicious Roast Turkey Breast With Corn Bread And Walnut Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Roast Turkey Breast With Corn Bread And Walnut Stuffing recipe today!
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CORN BREAD AND WALNUT STUFFI
2 tb Unsalted butter
1 Onion; diced
3 Shallots; chopped
3 Cloves garlic; chopped
3 Stalks celery; diced
3/4 c Dry sherry
1 c Diced French bread
1 1/2 c Diced corn bread
1/2 c Wild rice; cooked
1/2 c Chicken Stock; up to 1
3 Eggs
1/2 c Roughly chopped walnuts;
-toasted
2 ts Chopped fresh thyme; or 1
-teaspoon dried
1 ts Chopped fresh oregano; or
-1/2 teaspoon
; dried
1 ts Chopped fresh sage; or 1/2
-teaspoon
; dried
1/2 ts Celery salt
Salt and black pepper to
-taste
-TO ASSEMBLE-
1 Boneless turkey breast;
-about 4 to 5
; pounds, butterflied
1 1/2 tb Olive oil
To prepare the stuffing, heat butter in a large saute pan over high heat
until very hot. Be careful not to burn. Add onion, shallots, garlic, and
celery, and saute for 2 to 3 minutes, or until you can smell the aroma. Add
sherry and cook until only about 2 tablespoons of liquid remain, about 3
minutes. Remove from the heat and allow to cool.
While the onion mixture is cooling place French bread, corn bread, and rice
in a large bowl and toss to mix. When the onion mixture is room
temperature, combine with the bread and rice mixture. Add enough chicken
stock to moisten the bread well. Add eggs and mix well. Add walnuts, thyme,
oregano, sage, celery salt, salt, and pepper and mix thoroughly.
Preheat oven to 350 degrees. To stuff the turkey, lay out turkey breast on
a cutting board. Spread the stuffing evenly on the turkey to 1/2 inch from
edge, roll the breast up, and tie securely with kitchen twine.
Heat olive oil in a large saute pan until smoking hot. Place the turkey
roll seam side down and sear the turkey well, about 4 to 5 minutes per
side. Place in a baking dish and roast in oven about 35 to 45 minutes, or
until the internal temperature reaches 155 degrees. Allow to cool 2 to 3
minutes before removing kitchen twine, slicing, and placing on a serving
platter.
Serves six.
Yields
1 servings
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