- 8
Ingredients
- 1/2 cup butter
- 2 cups chopped onion
- 4 cloves garlic, minced
- 2 cups plain bread crumbs
- 2 cups chopped fresh parsley
- 1 cup chicken stock
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- 2 (3-pound) boneless, skinless turkey breast halves
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup olive oil
Preparation
Step 1
Makes 8 to 10 servings
1. Preheat oven to 300°. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook 6 minutes or until browned. Remove from heat, and stir in bread crumbs, parsley, stock, cheese, and sage. Let mixture cool completely.
2. Butterfly turkey breasts without cutting all the way through. Place plastic wrap over turkey, and pound with a mallet until ½-inch thick. Sprinkle salt and pepper evenly over turkey; add stuffing over turkey in an even layer. Tightly roll up turkey breasts from one side to another; secure with kitchen twine.
3. In a large skillet, heat olive oil over high heat. Cook turkey breasts on all sides until very brown, about 2 minutes per side. Transfer turkey breasts to a large baking sheet, and bake 1 hour or until a thermometer inserted into thickest portion registers 155°. Let rest 10 minutes before slicing.