Stuffed Turkey Breast

Stuffed Turkey Breast with Pomegranate Butter Sauce

Serves: 4 to 6

1 large turkey breast, pounded into cutlets scaloppine-style
      – depending on size of turkey breast, this should make approx. 6-8 turkey roll-ups
1 large carrot, diced and sautéed
½ cup raisins soaked in apple juice
2 cups sautéed sliced leeks
¾ cup heavy cream
½ cup dark brown sugar
2 cups Panko breadcrumbs

Additional ingredients for dredging and frying:
1 cup flour seasoned with 1 tsp. salt
3 eggs beaten with ¼ cup milk for egg wash, in a shallow dish
2 cups Panko breadcrumbs mixed with chopped herbs such as parsley and rosemary
     (Put each ingredient in its own shallow dish for dredging)
¼ cup vegetable oil for frying

Early Preparation:
Slice the turkey breast into even pieces about one inch in width.
Pound out the turkey breast pieces into thin cutlets with a meat tenderizer
Saute the carrots in butter until soft
Soak the raisins in apple juice overnight
Slice and rinse the leeks, then sauté them in butter until soft
Preheat oven to 350°

To create your stuffing mixture, combine all the ingredients except the turkey in a large bowl, adding seasoning to taste. Lay one turkey cutlet flat on a board and place about a cupful of stuffing in the middle of the cutlet. Roll the turkey into a log around the stuffing. Dredge the turkey roll-up in the flour, then the egg wash and finally the seasoned bread crumbs.

Pan fry in hot vegetable oil until browned on all sides. Set aside on a baking sheet and continue stuffing the cutlets. When all the turkey roll-ups are complete, bake at 350° for 12-15 minutes until they appear to be a rich golden brown color.

Remove from oven, and transfer to serving plates or platter. Serve whole, or carve each breast into pieces. We recommend serving it with our Pomegranate Butter Sauce.

Tony’s tip: You can assemble and refrigerate the roll-ups for up to two days before cooking.


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