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Ингредиенты
- 1/2 lrg Turkey breast, off bone and raw
- Â Â (approximately 1 1/2 lbs)
- 1/2 c. Dry chestnuts boiled 20 min in
- 3 c. Water and then liquid removed
- 2 x Bosc pears peeled, seeded,
- Â Â and cut into 1/4" cubes
- 3 Tbsp. Minced fresh rosemary leaves
- 1 c. Fresh bread crumbs
- 2 x Large eggs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x recipe Red Wine Risotto see * Note
Инструкции
- Preheat oven to 425 degrees.
- Butterfly open raw turkey breast till consistently 1/2-inch thick and set aside.
- In a mixing bowl, stir together chestnuts, pear cubes, rosemary leaves, bread crumbs and Large eggs and mix well. Season turkey breast with salt and pepper and lay stuffing mix over top. Roll breast and stuffing up like a jelly roll and tie with butcher twine.
- Place roll in roasting pan and roast at 425 degrees for 35 to 45 min, till meat thermometer reads 155 degrees at center. Remove from oven and allow to rest 10 min before carving.
- Serve with Red Wine Risotto.
- This recipe yields 4 to 6 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 51 | 22% |
| Total Fat 5.78g | 7% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 251mg | 10% |
| Potassium 298mg | 9% |
| Total Carbs 34.27g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.86g | 1% |
| Protein 10.9g | 17% |
