Maui-Inspired Turkey Breast Roll

By carvalhohm

Ingredients

• GRAVY:
• 2 boneless turkey breast halves (2 to 2-1/2 pounds each)
• 3/4 cup butter, softened, divided
• 4 garlic cloves, minced
• 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
• 2 celery ribs, chopped
• 1 small onion, chopped
• 3 cups reduced-sodium chicken broth
• 1/2 cup chopped macadamia nuts, toasted
• 2 teaspoons poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (12 ounces) unseasoned stuffing cubes
• 1/2 cup unsweetened pineapple juice
• 1 tablespoon olive oil
• 1-3/4 cups reduced-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened pineapple juice

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Remove skin from turkey breasts; set aside. Flatten turkey breasts to 3/8-in. thickness. Place breasts side by side so that they are overlapping slightly. Combine 1/2 cup butter, garlic and sage; rub over turkey.

In large skillet, melt remaining butter. Add celery and onion; saute until tender. Add the broth, nuts and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in stuffing cubes.

Spread stuffing mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, rolling turkey away from you; arrange skin over top of roll. Tie with kitchen string at 2-in. intervals.

Place on rack in large roasting pan. Combine pineapple juice and olive oil; set aside.

Bake turkey at 325° for 2-1/4 to 2-3/4 hours or until thermometer reads 170°, basting occasionally with pineapple juice mixture.

Remove meat to serving platter and keep warm. For gravy, add broth to pan, scraping to loosen browned bits. Pour into a sll saucepan and bring to boil. Combine cornstarch and pineapple juice until smooth; gradually stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

*+How-To: How to Make a Turkey Roll+*

Overlap flattened turkey breasts. Rub butter, minced garlic and sage over turkey. Top with prepared stuffing.

Roll up turkey jelly-roll style, starting at short side and rolling away from you.

Arrange reserved skin over top of roll.

Tie roll with kitchen string before roasting.