Stuffed Turkey Breast with Pears, Chestnuts and Rosemary



4 to 6 servings



1-1/2 lb. turkey breast, off bone and raw
1/2 cup dried chestnuts, boiled 20 minutes in
3 cups water
3 tbsp. chopped fresh rosemary leaves
1 cup fresh bread crumbs
2 Bosc pears, peeled, seeded, and cut into 1/4-inch cubes
2 eggs
Salt, to taste
Freshly ground black pepper, to taste
1 recipe Red Wine Risotto


Preheat oven to 425°F. Butterfly open raw turkey breast until consistently 1/2-inch thick and set aside. In a mixing bowl, stir together chestnuts, pear cubes, rosemary leaves, bread crumbs and 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 minutes, until meat thermometer reads 155°F at center. Remove from oven and allow to rest 10 minutes before carving. Serve with Red Wine Risotto.

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