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Name: Roast Breast of Turkey W/escarole Stuffi
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 2 c Matzo farfel or stuffing mix; 3/4 c Chicken broth; 1 Whole turkey breast;; 2 c Coarsely chopped pecans; 3 Average oranges; juice and; 2 Onions; chopped; 1 c Dry Red Wine; 1/3 c Dry Red Wine; 1/3 c olive oil; 1/3 c Honey; 3 Eggs; lightly beaten (or use; Corn or potato starch for; 1/4 c Honey; 2 tb olive oil; 3 c Escarole; torn into small; Freshly found black pepper; 1 c Coarsely chopped apricots; 1/3 c Red wine vinegar

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INGREDIENTS

2 c Matzo farfel or stuffing mix
3/4 c Chicken broth
1 Whole turkey breast;
2 c Coarsely chopped pecans
3 Average oranges; juice and
2 Onions; chopped
1 c Dry Red Wine
1/3 c Dry Red Wine
MARINADE
1/3 c olive oil
1/3 c Honey
3 Eggs; lightly beaten (or use
SAUCE
Corn or potato starch for
1/4 c Honey
2 tb olive oil
3 c Escarole; torn into small
Freshly found black pepper
1 c Coarsely chopped apricots
STUFFING
1/3 c Red wine vinegar

Servings

INSTRUCTIONS

From: birgittaw@acsworld.net (Birgitta Wade) Date: Fri, 09 Aug 1996 21:13:17 -0400 This is probably my favorite turkey breast recipe. Once you get the turkey breast butterflied, its not a big deal, but it gets rave reviews, has traditional ingredients, freezes nicely and reheats well. All your husband has to do it to defrost it (figure on at least 24 hours in the refrigerator) -- you cover it with foil, add a little broth, reheat for 30 minutes in 375 degree oven, heat the sauce and there you are. I once substituted part of the red wine vinegar with balsamic (Kedem makes a kosher one), but a little goes a long way. A tablespoon is plenty! Think of this as a jelly roll since assembly is virtually identical. Slices are nicely pale green and look lovely. Start with the turkey roast: Take the skin off. Remove the meat from the bones the same way you would debone a chicken breast for cutlets: Start by peeling the meat from the ribs, working with a boning knife scraping away from the ribs, and using your hands. If you have a kosher butcher, you can probably con him into doing this for you! Once its off the carcass, lay it flat, and cut into it lengthwise so that you can peel it back on itself forming a rectangle. Mix ingredients for marinade. Place roast in a shallow bowl, pour marinade over, cover and refrigerate overnight. Turn once or twice. Make stuffing: Heat oil and saute onion in large saucepan. Add escarole and cook until all is wilted. A little garlic doesnt hurt either. Remove to a large bowl and stir in farfel, nuts, apricots, eggs and pepper to taste. Assembly: Remove turkey from marinade and put on large flat surface (what was the top down) Put marinade in saucepan and set aside. Spread the meat with the stuffing about one inch from the edges. Roll up like a jelly roll and tie every inch or so. Dont worry about torn pieces -- just stick them back in. Place roast on a rack and bake in preheated oven for about 1 hour. Add about a cup of water to the bottom of the pan. While roasting, add the wine and broth to the marinade you saved in saucepan, bring to a boil and reduce by half. Set aside. Remove turkey from roasting pan. Pour the drippings into the saucepan and brush the turkey with the honey. Put back in the oven for another 15 minutes, drizzle with more honey, and roast another 15 minutes or until meat thermometer reachs 150 degrees. Remove roast to cutting board and let cool before wrapping securely in foil and freezing. Finishg sauce: Put the roasting pan with those nice brown bits over medium heat, add a little of the sauce, and scrape off the bits. Place into saucepan, add starch and whisk until the sauce comes to a boil and thickens. Add salt and pepper to taste, add more wine and/or honey if needed. Freeze. To reheat: Bring roast to room temperature, place in roasting pan, roast at 375 for 30 minutes. Reheat sauce, slice roast, drizzle sauce over roast and pass remaining sauce. Note: It took longer to keyboard this than to make it! JEWISH-FOOD digest 311 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Roast Breast of Turkey W/escarole Stuffi

2 c Matzo farfel or stuffing mix
3/4 c Chicken broth
1 Whole turkey breast;
2 c Coarsely chopped pecans
3 Average oranges; juice and
2 Onions; chopped
1 c Dry Red Wine
1/3 c Dry Red Wine
 MARINADE
1/3 c olive oil
1/3 c Honey
3 Eggs; lightly beaten (or use
 SAUCE
 Corn or potato starch for
1/4 c Honey
2 tb olive oil
3 c Escarole; torn into small
 Freshly found black pepper
1 c Coarsely chopped apricots
 STUFFING
1/3 c Red wine vinegar

From: birgittaw@acsworld.net (Birgitta Wade)    Date: Fri, 09 Aug 1996 21:13:17 -0400  This is probably my favorite turkey breast recipe. Once you get the turkey  breast butterflied, its not a big deal, but it gets rave reviews, has  traditional ingredients, freezes nicely and reheats well. All your husband  has to do it to defrost it (figure on at least 24 hours in the  refrigerator) -- you cover it with foil, add a little broth, reheat for 30  minutes in 375 degree oven, heat the sauce and there you are. I once  substituted part of the red wine vinegar with balsamic (Kedem makes a  kosher one), but a little goes a long way. A tablespoon is plenty! Think of  this as a jelly roll since assembly is virtually identical. Slices are  nicely pale green and look lovely.    Start with the turkey roast: Take the skin off. Remove the meat from the  bones the same way you would debone a chicken breast for cutlets: Start by  peeling the meat from the ribs, working with a boning knife scraping away  from the ribs, and using your hands. If you have a kosher butcher, you can  probably con him into doing this for you! Once its off the carcass, lay it  flat, and cut into it lengthwise so that you can peel it back on itself  forming a rectangle.    Mix ingredients for marinade. Place roast in a shallow bowl, pour marinade  over, cover and refrigerate overnight. Turn once or twice.  Make stuffing:  Heat oil and saute onion in large saucepan. Add escarole and cook until all  is wilted. A little garlic doesnt hurt either. Remove to a large bowl and  stir in farfel, nuts, apricots, eggs and pepper to taste.    Assembly: Remove turkey from marinade and put on large flat surface (what  was the top down) Put marinade in saucepan and set aside.  Spread the meat  with the stuffing about one inch from the edges. Roll up like a jelly roll  and tie every inch or so. Dont worry about torn pieces -- just stick them  back in.    Place roast on a rack and bake in preheated oven for about 1 hour. Add  about a cup of water to the bottom of the pan. While roasting, add the wine  and broth to the marinade you saved in saucepan, bring to a boil and reduce  by half. Set aside.    Remove turkey from roasting pan. Pour the drippings into the saucepan and  brush the turkey with the honey. Put back in the oven for another 15  minutes, drizzle with more honey, and roast another 15 minutes or until  meat thermometer reachs 150 degrees. Remove roast to cutting board and let  cool before wrapping securely in foil and freezing. Finishg sauce: Put the  roasting pan with those nice brown bits over medium heat, add a little of  the sauce, and scrape off the bits. Place into saucepan, add starch and  whisk until the sauce comes to a boil and thickens. Add salt and pepper to  taste, add more wine and/or honey if needed. Freeze.    To reheat: Bring roast to room temperature, place in roasting pan, roast at  375 for 30 minutes. Reheat sauce, slice roast, drizzle sauce over roast and  pass remaining sauce.    Note: It took longer to keyboard this than to make it!    JEWISH-FOOD digest 311    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 8 Servings

Calories: 290
Calories from Fat: 204 (70%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 6.2g
Cholesterol 0mg		0 %
Sodium 90.6mg		3 %
Potassium 181.5mg		5 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 12.4g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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