Wednesday, November 16, 2011

Ham and Mushroom Stuffed Turkey Breast

I make this dish often, not only for Thanksgiving and Christmas. We love it, it is sooo good. Sometimes I use chicken breast or turkey, you can add cranberries or sausage into the stuffing. Serve it with roasted vegetables, mashed potatoes, just use your imagination.

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1 turkey breast, removed from the bone, about 2-3 pounds
12-15 slices bacon
2 carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
½ lb mushrooms, whole
1 cup chicken stock
1 cup dry white wine
Thyme bundle
Kosher salt
Black pepper

For the stuffing:
2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, crushed
1 cup ham, diced
1 cup small button mushrooms, diced or cut in quarters
6-7 sage leaves, finely chopped
½ teaspoon fresh thyme
2 cups bread crumbs
2 eggs
1/2 cup water

Add oil in a large sautee pan, add chopped onion, salt and sautee on medium heat until they are soft and translucent, about 10 minutes. Add garlic and cook for another 2-3 minutes.
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Add ham, mushrooms, black pepper, sage and thyme and cook until mushrooms are nicely browned.
Turn off the heat
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Add the seasoned stuffing and water or chicken broth. Taste and adjust seasoning.
Set aside and let it cool. When the mixture is cool add 2 eggs and mix well.

While the mixture is cooling prepare the turkey breast.
Remove bones and skin and place it onto a cutting board. Butterfly each half. Season with salt and black pepper. Set aside.
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Lay about 5-6 pieces of butcher twine on your cutting board. Lay bacon slices on top of them, slightly overlapping. Arrange the turkey breast on top of the bacon. Lay the stuffing mixture in the middle of the flatten turkey breast and lift the 2 sides of the breast to form a log. Wrap the bacon slices around the meat and tie with the twine.

Preheat the oven to 375 degrees F.

Put the stuffed turkey breast, seam side down, into the skillet and sear until the bacon is crisp and the turkey is lightly browned, about 4 minutes on each side.

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Transfer the turkey breast to a baking sheet.
In the same skillet sautee a medium onion, 2 carrots and 2-3 stalk of celery until nice and soft, about 7-8 minutes. Season with salt. Put the vegetables around the turkey breast in the baking sheet.
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Arrange the whole mushrooms around the stuffed turkey breast. Add the thyme bundle, chicken stock and the whine and put it in the oven.

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Roast the stuffed turkey breast for about 1 hour or until the turkey is cooked through and the internal temperature register 160 degrees F on an instant-read thermometer. The cooking time depends on how big is the turkey breast. Baste with the chicken stock and wine mixture every 20 minutes.

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Place the turkey breast onto a cutting board, cover with aluminum foil and let it rest for about 15 minutes before slicing.
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Remove the twine and slice into medallions. Arrange on a serving platter and serve with roasted vegetables or mashed potatoes. Drizzle with the juice from the pan.

Tags: Ham and Mushroom Stuffed Turkey Breast recipe, Ham and Mushroom Stuffed Turkey Breast, Stuffed Turkey Breast recipe, turkey recipes, turkey roulade recipe, turkey roulade recipe for thanksgiving, christmas recipes

Saturday, November 5, 2011

Stewie Salad

I posted this recipe a long time ago. I will post it again, just because I think this deserves a separate post. Just look at that face. It makes me laugh when I see it.
I have this oval baking dish and every time I use it I think "this lookes like Stewie's head", so this is how the idea was born. I made this beef salad and decorated with 2 slices of potatoe, peas and pickles. The result is awesome.
You can make it with anything as long as you have an oval serving or baking dish. It's even funnier if it has handles. So next time you make potato salad, chicken salad, pasta salad or tuna salad... maybe you will see Stewie in your dish :-)

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4-5 potatoes
2-3 carrots
1 parsley root
1 can green peas
2 pickles
1/2 lb poultry breast or beef sirloin
½ cup mayo
1 tablespoon mustard
Black pepper

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Boil the vegetables with the meat in a large pot. When cool enough to handle, cube the meat, potatoes, pickles and all other vegetables. Place all in a bowl, add the peas and salt.
In a separate bowl, mix mayo and mustard. Season with salt and black pepper. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter.
Smooth with a knife and then cover with the rest of the mayo mixture. (optional)
Serve on a slice of fresh bread.

Tags: salata de boeuf recipe, boeuf salata recipe, beef salad recipe, french salad recipe, boeuf salata recipes, stewie salad, stewie recipe, stewie griffin face food, recipe with pictures, cartoon face food recipe