Orange and Shallot Stuffed Turkey Breast
By sherryl61
This is a great option for those who want flavor but want to scale it down for the holidays. Or want an option to impress a dinner partner. :)
Ingredients
- PAULA DEEN'S HOUSE SEASONING:
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
- MARINADE:
- 2 tablespoons chopped fresh sage
- 1 1/2 tablespoons olive oil
- 4 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 orange, juice and zest of
- One 2-pound boneless, skin-on turkey breast, butterflied
- STUFFING:
- 5 slices fruit-and-nut bread, such as raisin-walnut or date-pecan, cubed
- 4 scallions, roughly chopped
- 1 egg, beaten
- 3 tablespoons maple syrup
- 2 tablespoons chopped fresh sage
- 1 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted and cooled
- Salt and freshly ground black pepper
- Canola oil spray
Details
Preparation time 45mins
Cooking time 860mins
Adapted from cookingchanneltv.com
Preparation
Step 1
Directions
For the house seasoning: Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months.
For the marinade: Combine the sage, olive oil, shallots, garlic, orange juice and zest and 2 teaspoons of the House Seasoning in a large zip-lock bag. Seal the bag and shake to mix. Add the turkey breast, re-seal and marinate overnight in the refrigerator.
For the stuffing: Add the bread, scallions, egg, maple syrup, sage, olive oil, melted butter and salt and pepper to a large mixing bowl. Mix well.
Preheat the oven to 475 degrees F.
Lay the turkey breast skin-side down on a clean cutting board. Spread the stuffing over the center of the breast. Roll the breast around the stuffing and tie with butcher's twine at 1-inch intervals. Transfer to a foil-lined baking sheet and spray the entire breast with canola oil. Bake for 15 minutes, reduce the heat to 400 degrees F and continue baking until an instant read thermometer inserted into the stuffing registers 180 degrees F, about 1 hour.
Rest for 10 minutes before carving.
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