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Friday, November 23, 2012

STUFFED TURKEY BREAST

Hope everyone had a great Thanksgiving!  With only four of us for dinner this year, and a portion of those four not too fond of turkey; the kind of turkey you eat for weeks and put in the freezer only to find the plastic bag and its contents all freezer burned and nasty about April of the following year?  I know, you know that kind of turkey!
I tried something new this year and found it pretty tasty so I thought I would share with you.   Now, I apologize for the pictures since they are not in sharp focus, okay they're blurry.   I'll blame it on the tryptophan, no maybe it was the wine, or maybe it was the fact that I took the pictures without my glasses?  Well, anyway, the recipe was yummy!

Start with a turkey breast.  I found a Hormel package already seasoned (not exactly what I was looking for, but it turned out okay).  In the package it had two breasts.  I butterflied the pieces and pounded them flat with a kitchen mallet.

The next thing I did was blend some low fat cream cheese and honey mustard sauce together.  I painted that all over the breast.  Then I layered on the following ingredients:
  • fresh spinach leaves
  • stuffing (I made a stovetop version)
  • dried cranberries
We devoured the first one
Firmly pat down the mixture and be sure to leave about 1/2 inch all around the perimeter so it doesn't squeeze out when you roll it (lengthwise).  You absolutely need a second pair of hands to help; while you hold the breast, they can tie up the breast in several places with twine.  

I baked it at 325 degrees for just about an hour, or until the internal temp was 170 degrees.  It makes for a lovely presentation (Martha would be proud) on a platter of lettuce and pecans and sliced it looks beautiful.  Good enough to eat.

We also had sweet potato casserole, turkey gravy, asparagus, freshly baked bread, applesauce and grilled venison.    Can't wait for leftovers! 

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