Welcome back from the long weekend! I’m still in the Dominican Republic and wrote this post before leaving, so I’m hopeful that, as you read this, I’m soaking up the sunshine from my cozy spot on the beach, a book in hand. Hate me if you must.
So, let’s chat about Thanksgiving! How was it? I celebrated a weekend early with my family in Edmonton and the meal was amazing. Instead of roasting a whole turkey, my parents made Apple-Stuffed Turkey Breasts, which look fantastic when you slice them up and serve them. They tasted awesome, too. I fear cooking whole birds on my own, so this recipe, which originally came from the Alberta Turkey Producers, will be ideal for when I need to satisfy my turkey and cranberry cravings.
The best part about turkey dinners is always the leftovers, which we enjoyed the next day with a salad. First, the leftover meal:
Second, the view from my parents’ balcony that we took in while enjoying said meal:
Best lunch I’ve had in ages. Now, onto the recipe:
APPLE-STUFFED TURKEY BREAST ROAST
- 1 2 to 3 lb. Turkey Breast, boneless and skinless
- ¼ cup Apple Juice
- 2 tbsp Butter
- ¼ cup Finely Diced Onion
- ¼ cup Finely Diced Celery
- 2 tbsp Butter
- 1 small Apple, peeled cored and finely chopped
- ½ tsp each, dried thyme, sage and salt
- ¼ tsp Pepper
- 2 cups Day Old Bread Cubes
- ¼ cup Turkey or Chicken Stock
- 1 cup Turkey or Chicken stock
- 2 tsp Cornstarch
To Prepare Stuffing: Sauté onion and celery in butter for 2 to 3 minutes. Add apple and seasonings and sauté 1 to 2 minutes longer. Remove from heat and add to bread cubes. Moisten with turkey or chicken stock and set aside to cool.
To Prepare Turkey Breast: Place turkey breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up turkey breast like a book. Cover turkey with plastic wrap and pound to even thickness with a meat mallet. Spoon stuffing onto one side of the breast. Fold other side over and secure with skewers or toothpicks along cut edge. Place in greased roasting pan. Combine apple juice with melted butter. Brush over turkey. Tent turkey breast with foil and bake at 350 F for 40 minutes. Uncover and baste with remaining apple mixture. Bake 30 to 40 minutes longer or until juices run clear. Remove from oven and let sit 5 minutes before slicing.
To Prepare Sauce: Combine turkey or chicken stock with cornstarch and add to drippings. Stir and cook until thick and clear. Spoon sauce over thick slices of stuffed turkey breast. Serve with mashed potatoes and vegetables.
That’s all for now. I fly home from the Dominican late tonight and will fill you in on my adventures next week!
If it’s snowing when I land, I’m not going to be happy.