Butterflied Turkey Breast with Orzo-Currant Stuffing
Try this Butterflied Turkey Breast with Orzo-Currant Stuffing recipe, or contribute your own. "Life1" and "Lifetime tv" are two of the tags cooks chose for Butterflied Turkey Breast with Orzo-Currant Stuffing.
Yield: 4 Ready in 1 hours
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|2 tbolive oil|
|1 tbFresh thyme; finely chopped|
|1/2 cToasted bread crumbs|
|1 tbUnsalted butter|
|1 tsFresh rosemary|
|1/4 cFresh parsley|
|2 tbUnsalted butter; softened|
|2 cChicken stock; up to 3|
|1 Onion; finely chopped|
|1/2 cPine nuts; lightly toasted|
|INGREDIENTS FOR BREAST|
|4 lbTurkey breast; butterflied|
|INGREDIENTS FOR STUFFING|
Butterflied Turkey Breast with Orzo-Currant Stuffing Preparation
How to Prepare the Stuffing: Bring the chicken stock to a boil, add the orzo and cook until al dente, Drain, reserving the stock. Melt the butter and oil in a large skillet over medium heat. Add the onion, garlic, celery, currants and cook until softened. Transfer mixture to a large bowl, add the orzo, pine nuts, herbs and bread crumbs and mix until combined. If necessary add some of the reserved stock to moisten the stuffing and season with salt and pepper to taste. Let cool before stuffing breast. How to Prepare the Turkey Breast: Preheat the oven to 350 degrees F. Lay the breast, skin-side-down, on a cutting board, season the inside with salt and pepper and spread the stuffing evenly over the surface. Roll the breast up, brush the skin with butter and season with salt and pepper. Tie with butchers string and place in a large baking dish. Roast for 1 1/2-2 hours or until cooked through. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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