Recipe - Roast Turkey Breast With Corn Bread And Walnut Stuffing

CORN BREAD AND WALNUT STUFFI
2 tablespoon Unsalted butter
1 Onion; minced
3 Shallots; chopped
3 Cloves garlic; chopped
3 Stalks celery; minced
Three fourths cup Dry sherry
1 cup Diced French bread
1 One half cup Diced corn bread
One half cup Wild rice; cooked
One half cup Chicken Stock; up to 1
3 Eggs
One half cup Roughly chopped walnuts;
toasted
2 teaspoon Chopped fresh thyme; or 1
teaspoon dried
1 teaspoon Chopped fresh oregano; or
One half teaspoon
; dried
1 teaspoon Chopped fresh sage; or 1/2
teaspoon
; dried
One half teaspoon Celery salt
Salt and black pepper to
taste

TO ASSEMBLE
1 Boneless turkey breast;
about 4 to 5
; pounds, butterflied
1 One half tablespoon Olive oil

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 One half 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.

Converted by MC_Buster.

Per serving: 4737 Calories (kcal); 217g Total Fat; (44% calories from fat);
529g Protein; 87g Carbohydrate; 2095mg Cholesterol; 3507mg Sodium Food
Exchanges: 4 Grain(Starch); 72 One half Lean Meat; 4 Vegetable; 0 Fruit;
10 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.