- 8
Ingredients
- 1 boneless, skinless turkey breast half (about 1 1/2 pounds)
- 3 teaspoons vegetable oil, divided
- 1/4 cup chopped celery
- 1/4 cup chopped water chestnuts
- 2 tablespoons chopped onion
- 1 cup coarsely chopped Northwest fresh sweet cherries
- 1 cup dried coarse fresh bread crumbs
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Paprika
Preparation
Step 1
Preheat oven to 325 F.
Cut turkey breast horizontally toward the thick edge to within 3/4 inch of the edge; do not cut into 2 pieces. The resulting piece should be roughly rectangular in shape. Spread turkey on a sheet of plastic wrap; cover with a
second piece of plastic wrap. Pound with a meat mallet to form a rectangular piece 1/2-inch thick.
Heat 2 teaspoons oil in a skillet over medium heat and sauto celery, water chestnuts and onion until crisp-tender. Add cherries, bread crumbs, sage, rosemary, salt and pepper. Mix well.
Remove top piece of plastic wrap from turkey. Spread cherry mixture over turkey, leaving 1 inch uncovered along the long edges. Roll tightly and secure with skewers or wooden picks or tie at 2-inch intervals. Brush with remaining oil and sprinkle paprika over entire surface.
Bake on a rack in a baking pan for 50-60 minutes, or until internal temperature is 170 F.
To serve hot, let stand for 10 minutes before slicing. To serve cold, let cool to room temperature and refrigerate; slicejust before serving.
Makes 8 servings.
Recipe courtesy of Northwest Cherry Growers