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sherryl61

Orange and Shallot Stuffed Turkey Breast

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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. :)

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Rate this recipe 4.8/5 (9 Votes)

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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