If you ask me, you just can’t beat Stuffed Turkey. This dish not only has a beautiful presentation, but also has the flavor punch that my family craves. The aromas of the buttery turkey and herbs will fill your house with warmth. The flavors of the stuffing and the tenderness of the turkey make for a succulent meal for any occasion. I can see this dish served on Christmas night and any day of the week!
For more instructions for butterflying and trussing a turkey breast, you can find one of my books at MossyOak.com or watch my video on GameandGarden.com.
Once your family tries this recipe, they’ll be begging for more which means more time in the woods for you! I hope this recipe is a keeper for your family to enjoy for generations to come. Happy Hunting and Cooking!
Ingredients: Serves 4 to 6
- ¼ cup mushrooms, sautéed and chopped
- ½ cup parmesan cheese, grated
- ½ cup artichoke hearts
- ¼ cup parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 one pound turkey breast
1. Preheat oven to 350 degrees.
2. Place mushrooms, cheese, artichokes, parsley, garlic, salt, and pepper in a food processor and pulse until blended.
3. Butterfly turkey breast and pound turkey breast to ¼ inch thick. You should end up with about a 10x6 rectangle.
4. Place artichoke mixture on center of pounded turkey leaving an inch border around the edges. With long side facing you, roll away from you into medium tight cylinder then truss turkey breast with twine.
5. Coat turkey in olive oil. Generously salt and pepper turkey. Place turkey on smoking hot skillet and brown on all sides. Place turkey in oven and bake for about 30 minutes or until turkey registers 140 degrees.
6. Transfer turkey to cutting board and allow to rest for 5- 10 minutes. Remove twine and slice with ½ inch slices and serve
Recipe by Stacy Lyn Harris - For more recipes go to www.gameandgarden.com Follow her at StacyLynHarris on twitter and “like” her on Facebook at Sustainable Stacy.