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Рецепт Elaine's Stuffed Turkey Breast

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Lean turkey breasts stuffed with veggies and herbs ... a sure pleaser for your dining table!

Prep 40 min Cook (bake) 3 hours Serves 2 to 4

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Ингредиенты

Cost per serving $15.72 view details
  • 1 or 2 large turkey breasts
  • 4 medium-sized celery stalks, finely chopped
  • 1 large Spanish onion, finely chopped
  • 2 large carrots, peeled, and finely chopped
  • 1 large green pepper, finely chopped
  • 1 large bunch fresh Chives (finely chopped) or 2 tbsp dried
  • 3 stems fresh Rosemary, finely chopped, or 1 tbsp dried
  • 5 to 7 fresh sage leaves, finely chopped, or 1 ½ tsp dried
  • Swiss cheese, thinly slices, about 10 slices
  • 1 large lemon, rind intact, thinly sliced
  • 2 oz dry white wine
  • 6 to 8 large cabbage leaves
  • 4 tbsp soy sauce (Kikkoman my personal preference)
  • salt & pepper to taste preference

Инструкции

  1. remove turkey skin – reserve for broth
  2. remove from bone – reserve bones for broth
  3. reserve all veggie peelings, herb stems, etc.... for broth, as it will be strained after cooking
  4. butterfly turkey breasts by slicing lengthwise, but not fully apart... spread out like a book...
  5. combine all veggies and herbs together with soy sauce and wine
  6. once well mixed, place a generous amount of filling onto ½ of each turkey breast
  7. apply layer of cheese over the filling, then fold the breasts back into normal position
  8. wrap breasts with cabbage leaves, securing with skewers if needed
  9. place lemon slices on top of cabbage leavesd
  10. place breasts in baking dish
  11. begin baking @ 325*F
  12. In the interim, cook the broth, which will be used for basting
  13. allow the breasts to bake for one hour at 325*F, then:
  14. baste with strained broth, and increase heat to 350*F
  15. Baste every ½ to ¾ hour
  16. bake until juices run clear
  17. To serve:
  18. slice width-wise into generous portions, and arrange on platter
  19. Excellent with a Chef's salad with home-made vinaigrette dressing, and light fruit dessert.

Nutrition Facts

Amount Per Serving %DV
Serving Size 4443g
Recipe makes 2 servings
Calories 1384  
Calories from Fat 146 11%
Total Fat 16.76g 21%
Saturated Fat 5.75g 23%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 2752mg 115%
Potassium 8536mg 244%
Total Carbs 260.91g 70%
Dietary Fiber 106.8g 356%
Sugars 130.25g 87%
Protein 89.98g 144%
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