Rice & Herb Stuffed Turkey

by Gavan on November 3, 2009

Stuffed Turkey Breast

With it coming into holiday season pretty soon I felt the urge to get in the spirit a little early. Turkey is one my favourites but is one of those proteins that if done wrong can be bland and boring as well as, more often than not, over-cooked & dry. This recipe is pretty straight forward but shows how you can turn a plain turkey breast into a simple delicious healthy dinner. This dish is also perfect for a dinner party and even better as leftover sandwiches and you can easily change it up just like this Turkey Recipe I previously posted.
Alright, enough chit chat. Take a look.

RECIPE:
1 x 3 lb organic turkey breast

1 zucchini – small dice
1 yellow squash – small dice
1 medium leek – whites only, halved lengthwise, thinly sliced – rinsed well
2 garlic cloves – minced
2 tbsp – fresh thyme – chopped
2 tbsp fresh oregano – chopped
S&P
olive oil
1 cup rice – cooked
Cooking string
2 cups chicken broth or water (add 1 at a time and when evaporated add the 2nd cup)

DIRECTIONS:
Preheat a large saute pan on medium heat for 1 minute. Add 2 tbsp olive oil and saute leeks for 30 seconds. Add garlic and veggies and continue sauteing for 10 minutes until softened. Add fresh herbs and mix. Fold in cooked rice.
Taste and season. Set aside on an oven tray to cool.

Using cooking string, cut 4 pieces of equal length (16 inches) and lay string 2″ apart on a clean cutting board.

Lay the turkey breast, skin side down on the cutting board. Using a sharp knife slice from top to bottom in the middle of the breast. You don’t want to slice the entire breast in half but more to create an opening for the stuffing, known as butterflying.

Stuffed Turkey Breast

Open the flap and season with S&P. Spoon the rice mixture in the center and pat down with clean hands. Fold over the top flap.

Stuffed Turkey Breast

Tie each string tightly around the turkey ensuring the filling stays inside.

Stuffed Turkey Breast Stuffed Turkey Breast

NOTE: This can be done ahead of time and refrigerated until ready to cook.

Preheat oven to 420°F.
Lay the turkey on a foiled oven tray and season all sides with S&P. Drizzle olive oil on skin and rub in. Add 1 cup chicken broth to roasting pan. Pop in oven for 1 1/4 – 1 1/2 hours approx or until internal temp 160°F.

NOTE: If you don’t have a thermometer pierce the center of the breast with a small knife and touch your top lip when removed. If your skin sizzles……you’re good to go (to hospital!).

Stuffed Turkey Breast

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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