Turkey Spiral with Onion-Dried Cherry Stuffing
6 tablespoons butter, salted
1/2 cup diced celery
1 cup diced yellow onions
1/2 cup diced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper, ground
1-1/2 teaspoons minced garlic
4 cups diced day old bread
1-1/2 teaspoons minced fresh sage
1-1/2 teaspoons minced fresh rosemary
1-1/2 teaspoons minced fresh thyme
1/4 cup minced fresh parsley
1/8 teaspoon celery seed
1/3 cup hazelnuts, toasted, chopped
3/4 cup dried tart cherries, coarsely chopped
1/2 cup turkey or chicken broth
2 large eggs, beaten
1 whole turkey breast, bone in (5 – 6 pounds)
2 tablespoons butter, salted, melted
In heavy saucepan over medium heat, sauté first set of ingredients for 7 to 10 minutes until just beginning to brown. Add second set of ingredients, and sauté for 5 more minutes. Remove from heat. Add broth and eggs, stirring well to combine. Set aside until cool enough to handle.
Bone out turkey breast lobes, keeping skin intact. Lay each lobe onto work surface, skin side down. Cutting from where center breast bone was, butterfly breast open (slice turkey breast horizontally, not all the way through). Open up butterflyed turkey breast, keeping skin side down, and pound lightly to even thickness to 1 inch. Divide stuffing mixture in half and place on flesh side of each turkey breast lobe. Spread mixture evenly and pat into place. Roll up the turkey breast, jelly roll style, so that the skin ends up on the outside of the roll. Repeat with other lobe of turkey breast.
Place each turkey spiral onto a large piece of aluminum foil. Brush turkey with melted butter. Tightly seal turkey breast in foil. Place foil wrapped spirals onto baking sheet and bake in a 375 degree oven for 30 minutes. Open up foil to expose top of spiral and baste with accumulated pan drippings. Return to oven and bake for another 30 to 45 minutes basting occasionally, until internal temperature reaches 165 degrees.
Remove from oven and let rest 10 minutes before slicing. Then slice into 1/2-inch slices and serve. Makes 12 servings.
Per serving: About 281 cal, 29 g pro, 14 g carb, 12 g fat, 38% cal from fat, 127 mg chol, 336 mg sod, 1 g fiber.
Recipe and image provided by the National Onion Association.