Archive for September 9th, 2010

I took this photo not because it was a beautiful shot, but because this is a beautiful meal. I could not leave my hungry guests waiting for my best lighting or angles, but suffice it to say that this turkey dish was delicious. Thank you, Mimi, for a great holiday dish. Another keeper from her blog.

Turkey breast stuffed with fruit and nuts

1 half turkey breast (boneless) (mine was 2 1/2 pounds)

1/2 cup mixed chopped dried apricots, cranberries, raisins

1/2 cup mixted chopped nuts: walnuts, pecans, hazelnuts, pine nuts

1 small onion, chopped

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

1/2 teaspoon salt/freshly ground black pepper to taste

optional: 1/2 cup cooked rice

2 tablespoons white or light red wine; or 2 tablespoons cognac; or chicken soup; or a mixture of 2 teaspoons soy sauce with any of them

paprika/and an additional 1/2 teaspoon salt/2 tablespoons olive oil

sprig or rosemary or two small bay leaves/ a handful of scallions/ 1 peeled and slightly mashed garlic clove

Insert a long, sharp knife into the widest part of the turkey breast, and carefully slide along the knife until you have a pouch, taking care not to poke any holes in the flesh.

Mix the fruit, nuts, optional rice, onion, salt, pepper, and wine. Stuff the mixture into the turkey breast.

Sprinkle paprika and additional 1/2 teaspoon salt all over the breast. Pour the olive oil over the breast and spread it on all sides.If any stuffing falls out, just scoop it up and place it under the breast when baking it.

Place the stuffed, seasoned breast in a roasting bag or foil tent. Bake at 350 degrees F. for 1 hour. Check after one hour for doneness. If the meat still seems too pink, bake it another 15 minutes. Once it’s done, remove from the oven at once. Let the meat rest for 10 minutes before serving. Serves 6.

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