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Stuffed Turkey Breast

October 7, 2009
by ericriveracooks

IMG_2819

Here is a different way to do your turkey this Thanksgiving. Slice the breasts off the raw turkey, take the carcasses and make a stock then make a nice gravy to cover…..its’ good :)

Once you stuff it roll it and truss it, like so:

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Then cook it, slice, and serve.

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Equipment:

  • Twine
  • Roasting Pan

Ingredients:

  • Turkey with breast removed
  • Celery, small diced
  • Onions, small diced
  • Parsley, minced
  • Pine nuts, toasted and crushed
  • Unsalted peanuts, toasted and crushed
  • White wine vinegar
  • Mirepoix, medium diced

Procedure:

  1. Butterfly turkey breast
  2. Mix together rest of ingredients then stuff into turkey and truss, as shown above.
  3. Place in roasting pan and cook at 325F
  4. 45 minutes before it’s done place mirepoix in roasting pan
  5. Cook until desired temperature……….I don’t feel like getting in a debate on how you long to cook a turkey. You make it every year, cook it your way.

Enjoy,

Eric

3 Comments leave one →
  1. October 7, 2009 11:49 am

    Beautiful, stunning even. I love watching your technique grow and grow! GREG

Trackbacks

  1. Foodbuzz 24, 24, 24: The Great Pumpkin Feast « Eric Rivera’s Cooking Blog
  2. Do something different with your turkey- TAKE IT APART! « Eric Rivera’s Cooking Blog

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