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Rolled Apple-Stuffed Turkey Breast https://www.metro.ca/userfiles/image/recipes/roule-poitrine-dindon-farcie-pommes-10187.jpg PT30M PT1H30M PT2H00M
Trim fat from turkey and discard.Flatten with meat mallet to an even thickness.Sprinkle with salt and pepper.Combine apple juice, wine and curry powder.Reserve 1/2 cup (125 mL) to use for making sauce.In skillet, sauté onion and celery in butter 5 minutes or until softened.Stir in 1/4 cup (60 mL) apple juice mixture, apple, breadcrumbs and poultry seasoning.Spread down centre of turkey breast to within 2 inch (5 cm) of sides.Roll up, jellyroll fashion, starting with short side.Tie at 2 inch (5 cm) intervals with heavy string.Place seam side down on rack in shallow roasting pan.Brush with 2 Tbsp. (30 mL) apple juice mixture.Roast, basting occasionally, in 325°F (160°C) oven 1 1/2 hr or until meat thermometer registers 185°F (85°C).SAUCE:In saucepan, combine reserved apple juice mixture, chicken broth, cornstarch and ginger; bring to boil.Reduce heat and cook, stirring constantly, until thickened and smooth.Line platter with spinach.Place turkey on spinach; remove string.Let stand 10 minutes before slicing.Garnish with apple slices.Serve sauce over turkey slices.
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5 lb (2 1/2 kg) boneless turkey breast, skinned pinch of salt pinch of pepper 3/4 cup (190 ml) apple juice or apple cider 2 Tbsp. (30 mL) dry white wine 1 Tbsp. (15 mL) curry powder 1 small onion, minced 1 stalk celery, chopped 1 Tbsp. (15 mL) butter 2 McIntosh apples, peeled and diced 2 sliced whole wheat bread, crumbled 1/2 tsp. (3 mL) poultry seasoning
Rolled Apple-Stuffed Turkey Breast

Rolled Apple-Stuffed Turkey Breast

Rate this recipe
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8
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 lb
    (2 1/2 kg)
    boneless turkey breast, skinned

  • pinch of salt

  • pinch of pepper
  • 3/4 cup
    (190 ml)
    apple juice or apple cider
  • 2 Tbsp.
    (30 mL)
    dry white wine
  • 1 Tbsp.
    (15 mL)
    curry powder
  • 1
    small onion, minced
  • 1
    stalk celery, chopped
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    McIntosh apples, peeled and diced
  • 2
    sliced whole wheat bread, crumbled
  • 1/2 tsp.
    (3 mL)
    poultry seasoning
  • sauce :

  • 1 cup
    (250 mL)
    chicken broth
  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1 tsp.
    (5 mL)
    ground ginger
  • garnish :


  • spinach leaves

  • unpeeled McIntosh apple slices
Imprimer ma sélection

Preparation

Trim fat from turkey and discard.

Flatten with meat mallet to an even thickness.

Sprinkle with salt and pepper.

Combine apple juice, wine and curry powder.

Reserve 1/2 cup (125 mL) to use for making sauce.

In skillet, sauté onion and celery in butter 5 minutes or until softened.

Stir in 1/4 cup (60 mL) apple juice mixture, apple, breadcrumbs and poultry seasoning.

Spread down centre of turkey breast to within 2 inch (5 cm) of sides.

Roll up, jellyroll fashion, starting with short side.

Tie at 2 inch (5 cm) intervals with heavy string.

Place seam side down on rack in shallow roasting pan.

Brush with 2 Tbsp. (30 mL) apple juice mixture.

Roast, basting occasionally, in 325°F (160°C) oven 1 1/2 hr or until meat thermometer registers 185°F (85°C).

SAUCE:

In saucepan, combine reserved apple juice mixture, chicken broth, cornstarch and ginger; bring to boil.

Reduce heat and cook, stirring constantly, until thickened and smooth.

Line platter with spinach.

Place turkey on spinach; remove string.

Let stand 10 minutes before slicing.

Garnish with apple slices.

Serve sauce over turkey slices.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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