Yield: 6 servings
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A P P L E - S T U F F E D T U R K E Y B R E A S T ===================================================== This recipe from Foodland Ontario will make guests think you've been cooking all day. Perfect for small families.
3½ lb To 4 lb Boneless Turkey Breast; butterfied ¾ c Apple Juice or Cider
2 tb Dry White Wine
2 ts Curry powder
1 sm Onion; minced
1 ea Celery stalk; chopped
1 tb Butter
2 ea McIntosh Apples; peeled; diced 2 c Bread Cubes or Croutons
½ ts Poultry seasoning
1 c Chicken Broth
1 ½ tb Cornstarch
1 ts Ground Ginger
: x Spinach leaves
: x Apple slices
1. Trim any excess fat from the turkey and discard. Flatten meat with a mallet to even thickness, if necessary. Sprinkle with a pinch of salt and pepper. Combine apple juice, wine and curry powder. Reserve ½ cup for sauce.
2. In skillet, saute onion and celery in butter 5 minutes or until softened. Stir in ¼ cup apple juice mixture, diced apple, bread cubes and poultry seasoning. Spread over turkey breast to within 2 inches of sides. Roll up, jelly-roll fashion, starting with short side. Save enough skin to cover outside of breast. Tie at 2-inch intervals with heavy string. Place seam-side down on rack in shallow roasting pan. Brush with 2 tablespoons apple juice mixture. Roast, basting occasionally, in 325F oven about 2 ½ hours or until meat thermometer registers 180F (85C).
3. In saucepan combine reserved apple juice mixture, broth, cornstarch and ginger. Bring to boil. Reduce heat and cook, stirring constanty, until thickened and smooth. Line platter with spinach.
Place turkey on spinach; remove string. Let stand 10 minutes before slicing. Serve sauce over turkey. Serves 6.
Source: From Food column in Toronto Sun (4 October, 1995) Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 10-06-95