A beautiful and delicious recipe for smaller holiday celebrations or perhaps a romantic Thanksgiving “in” for two.
Not all celebrations are large and this is a dazzling centerpiece for a ‘lighter’ gathering of friends. Your local butcher will gladly butterfly the breast for you and then you can fill with stuffing, roll and tie before roasting.
Fennel is one of the stars in this savory stuffing, however if you have a favorite or are not a fan of fennel, substitute your family recipe and make this savory centerpiece your very own.
Tip: You can cut and sauté your ingredients the day before and chill overnight. When you are ready to assemble your centerpiece, simply place your sautéed ingredients on the stove and re-warm them. The butter will melt and they will be ready to use.
We always recommend using fresh herbs whenever possible.
How to cut fennel:
Using a knife, remove fennel stalks where they connect to the bulb. Slice off the bottom of the bulb and discard. Cut the bulb in half and then into quarters. Remove core and discard. Slice the fennel into strips and then dice.
Rolled Stuffed Turkey Breast
- 4 Tbs ( half stick ) unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 1 fennel bulb, trim and dice
- 2 Tbs minced mixed fresh herbs, such as
rosemary, sage and thyme
- 1 clove garlic, optional
- 1⁄3 cup minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 box stuffing or bread you have dried yourself
- 3 to 3 1⁄2 cups chicken stock, warmed, additional set aside if needed
- 2 boneless turkey breast halves, each about
4 lb., butterflied and pounded
to 1⁄2-inch thickness (you can ask your butcher to butterfly)
- 2 Tbs olive oil
- Kitchen Twine
Preheat an oven to 425°F.
In large saucepan over medium heat, melt butter. Add onion, celery and fennel, sauté stirring occasionally for a bout 3 mins. Add garlic and continue stirring until translucent, about 7-8 minutes total. Add fresh herbs, parsley, salt and pepper. Stir to combine well.
Transfer to large bowl and add stuffing, 3 cups of chicken stock and stir to combine. Add a bit of your ‘set aside’ stock if needed to keep stuffing moist. Set aside.
Place 1 butterflied turkey breast on a clean work surface, with the long side nearest you. Season with salt and pepper. Add 3 cups of stuffing in the center, leaving about a 1-inch border on each long side. Fold the side closest to you, over the stuffing, press gently on filling. Roll, forming a cylinder. Do not roll to tightly, filling should not spill out of the ends.
Using kitchen twine, tie the rolled breast crosswise at 1-inch intervals. Rub the outside of the breast with a tablespoon of olive oil and season with salt and pepper. Repeat with the other turkey breast half.
You will have some stuffing left over, use this as a bed for your turkey breast. Set the breast halves ski side up, on top of the stuffing. Roast for 25 minutes, then reduce oven temp to 350°F. Continue roasting until skin is crisp and thermometer reads 165°F, about an additional 40 minutes.
We are delighted to share the Rolled Stuffed Turkey Breast from Basil & Salt’s HolidayCheer Recipe Book. If you would like more like this, it is now available to order.