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Turkey Breast Stuffed with Fennel & Red Pepper

Source of Recipe

www.qualitygreens.com


List of Ingredients

· 1 Boneless double turkey breast
· 1 tbsp olive oil
· Pinch each salt & pepper
· 2 C Chicken stock
· 2 tbsp all purpose flour
· ½ C dry white wine

Stuffing:
· 4 oz pancetta or bacon chopped (optional)
· 1 Onion chopped
· 2 cloves garlic minced
· Half bulb of fennel/anise chopped (2 C)
· ½ tsp salt
· ¼ tsp fennel seeds, crushed
· ½ C chopped roasted red pepper
· ¼ tsp each: pepper & rosemary
· 1 tbsp chopped fresh thyme
· ½ fine bread crumbs (fresh)
· 2 tbsp chopped fresh parsley
· 2 tbsp pine nuts – toasted.


Recipe

· In a large skillet, cook bacon until crisp.  Spoon off fat. 

· Reduce heat to Med. Cook onion, garlic, fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often until onion is softened.  Stir in red pepper, bread crumbs, parsley and pine nuts.  Let cool 10 minutes.

·Open turkey breast and lay flat.  Fold back filets toward outside of breast.  Spread stuffing over breast leaving 1 inch border on all sides.  Roll up at 4 evenly spaced intervals.  Tie with kitchen string.  Brush with oil and sprinkle with Salt & pepper.  Place on rack in roasting pan; pour in ½ C of chicken stock.  Roast in 325 degree oven adding stock if necessary for 2.5 hrs until no longer pink inside.  Transfer to cutting board, tent with foil and let stand for 20 minutes.

· Skim fat from pan juices and whisk in flour over heat.  Whisk in remaining stock and wine ; bring to boil – stir until thickened. 

· Slice turkey and serve with sauce.

· 8 servings – enjoy!