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Roast Turkey Breast with Corn Bread

Source of Recipe

Marla


List of Ingredients

2 tablespoons unsalted butter
1 onion, diced
3 shallots, chopped
3 cloves garlic, chopped
3 stalks celery, diced
3/4 cup dry sherry
1 cup diced French bread
1 1/2 cup diced corn bread
1/2 cup wild rice, cooked
1/2 to 1 cup Chicken Stock
3 eggs
1/2 cup roughly chopped walnuts, toasted
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried
1/2 teaspoon celery salt
Salt and black pepper to taste

1 boneless turkey breast, about 4 to 5 pounds, butterflied
1 1/2 tablespoons olive oil




Recipe

To prepare the stuffing, heat butter in a large saute pan over high
heat until very hot. Be careful not to burn. Add onion, shallots,
garlic, and celery, and saute for 2 to 3 minutes, or until you can
smell the aroma. Add sherry and cook until only about 2 tablespoons
of liquid remain, about 3 minutes. Remove from the heat and allow to
cool.

While the onion mixture is cooling place French bread, corn bread,
and rice in a large bowl and toss to mix. When the onion mixture is
room temperature, combine with the bread and rice mixture. Add enough
chicken stock to moisten the bread well. Add eggs and mix well. Add
walnuts, thyme, oregano, sage, celery salt, salt, and pepper and mix
thoroughly.

Preheat oven to 350 degrees. To stuff the turkey, lay out turkey
breast on a cutting board. Spread the stuffing evenly on the turkey
to 1/2 inch from edge, roll the breast up, and tie securely with
kitchen twine.

Heat olive oil in a large saute pan until smoking hot. Place the
turkey roll seam side down and sear the turkey well, about 4 to 5
minutes per side. Place in a baking dish and roast in oven about 35
to 45 minutes, or until the internal temperature reaches 155 degrees.
Allow to cool 2 to 3 minutes before removing kitchen twine, slicing,
and placing on a serving platter.

Serves six.