Walnut Sage & Fennel Apple Stuffed Turkey Breast
Turkey Breasts tend to cook more evening than a whole turkey, and we love the ease of making something you can slice instead of carving, and a turkey breast allows you to enjoy every bite. You can stuff the turkey, and you'll want to make enough to serve some stuffing on the side.
SHOPPING LIST:
For the Turkey:
1 large turkey breast, skin on and deboned (order ahead from your butcher or specialty food store)
2 Tablespoons Bella Cucina Citrus & Fennel Salt
For the Stuffing: (double if you want stuffing as a side too)
3 Tablespoons butter, unsalted
1 Tablespoon Bella Cucina Extra Virgin Olive OIl
1 large yellow onion, diced
1 celery rib, diced
1 teaspoon chopped garlic
1 bulb fresh fennel
1 Tablespoon chopped fresh sage
1 apple, chopped (fuji or honey crisp)
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1 - 8 ounce bag of unseasoned stuffing or 4 cups of focaccia croutons
1/2 cup golden raisins
3 cups of chicken stock or broth, warmed
1-6 ounce jar Bella Cucina Walnut Sage Pesto
PREPARATION: Preheat the oven to 375 degrees F.
To Make the Stuffing:
In a medium saucepan, melt the butter over medium heat. Add the onions, celery, garlic, fennel, sage, apples and salt and saute, stirring occasionally, until soft, about 5-7 minutes. Toss the mixture with bread. Add the raisins, warm stock, and Walnut Sage Pesto and mix until all ingredients are well incorporated. Bake, covered, for 20 -25 minutes, then uncover and bake an additional 5-10 minutes until the top is lightly golden brown.
To stuff the Turkey: Season the non-skin side of the turkey breast and spread the stuffing evenly, leaving about one inch on either side. Starting at one end (the sider side) , roll the turkey up tightly, then tie with string. Place seam side down on a roasting or sheet pan. Season the skin of the turkey with the remaining tablespoon of Citrus & Fennel salt. Bake for 35-45 minutes, until cooked and beautifully browned.