Turkey Breast With Chestnut Stuffing
If you're having a small gathering and don't want the bother of cooking a whole turkey, try this turkey breast recipe.
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup butter or margarine
1 tablespoon parsley flakes
1 1/2 teaspoons leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely-chopped canned chestnuts
1/3 cup water
3 cups toasted white bread, cut in tiny cubes
1 five-pound frozen turkey breast, thawed
Oven: 325 degrees
In a medium frying pan, saute onion and celery in 1/4 cup butter until soft. Stir in parsley, thyme, salt, pepper, chestnuts and water. Heat to boiling. Pour over the bread in a large bowl. Toss until evenly moist.
Turn turkey breast upside down on a cutting board and spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing and skewer to hold closed. Smooth neck skin over stuffing and skewer.
Place roast skin-side-up on a rack in a shallow baking pan. Melt the remaining 1/4 cup butter in a small saucepan and brush over turkey. Insert a meat thermometer into the thickest part of breast without touching the bone. Cover pan loosely with foil.
Roast covered for one and a half hours. Uncover and continue roasting, brushing turkey several times with pan drippings, about another hour or until turkey is tender and thermometer registers 185 degrees. Place turkey on a heated platter and remove skewers. Serves eight.
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup butter or margarine
1 tablespoon parsley flakes
1 1/2 teaspoons leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely-chopped canned chestnuts
1/3 cup water
3 cups toasted white bread, cut in tiny cubes
1 five-pound frozen turkey breast, thawed
Oven: 325 degrees
In a medium frying pan, saute onion and celery in 1/4 cup butter until soft. Stir in parsley, thyme, salt, pepper, chestnuts and water. Heat to boiling. Pour over the bread in a large bowl. Toss until evenly moist.
Turn turkey breast upside down on a cutting board and spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing and skewer to hold closed. Smooth neck skin over stuffing and skewer.
Place roast skin-side-up on a rack in a shallow baking pan. Melt the remaining 1/4 cup butter in a small saucepan and brush over turkey. Insert a meat thermometer into the thickest part of breast without touching the bone. Cover pan loosely with foil.
Roast covered for one and a half hours. Uncover and continue roasting, brushing turkey several times with pan drippings, about another hour or until turkey is tender and thermometer registers 185 degrees. Place turkey on a heated platter and remove skewers. Serves eight.
posted by Nightowl | 11/17/2006
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