The Saffron Girl » A Paleo-Primal food & travel blog

Paleo Stuffed Turkey Breast

What happens when you buy something you don’t normally get at the food store? Well.. easy.. new dishes!;)

I usually buy breast meat to cut up in chunks or the whole bird, but hardly ever the entire turkey breast. So, some research was in order for ideas and I decided to make it stuffed. I’ve stuffed meat before, in the traditional German style, rinderroulade, which is very nice and I’ll share with you as soon as I make it again. But turkey breast is dryer and thick, so I was careful to add ingredients that could add some juice to the dish.

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Using a combination of bacon, vegetables, pears and pine nuts, the flavours were great together and the meat was very juicy.

For the gravy, which was delicious, I simply used the drippings and added some arrowroot powder to make it thicker.

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Paleo Stuffed Turkey Breast
Recipe Type: Main
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Serves about 4-6.
Ingredients
  • 2kg turkey breast with skin
  • 4-5 slices of butter (about 1cm each)
  • sea salt and pepper, to taste
  • oven string with which to wrap the breast
  • For the stuffing:
  • 2-3 tablespoons organic, grass-fed lard
  • 1 leek, clean, peeled, chopped
  • 3-4 cloves garlic, minced
  • 2 stalks celery, cleaned and diced
  • 5-6 medium brown mushrooms, diced
  • 3 pieces of pork back rashers or bacon, cooked and diced
  • 2 tablespoons pine nuts
  • 2 pears, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon thyme (if you have fresh, use the leaves off a couple of sprigs)
  • 5-6 leaves of fresh basil, chopped
  • a sprinkle of turmeric
  • coarse sea salt and freshly ground pepper, to taste
  • For the gravy:
  • turkey drippings
  • arrowroot powder
Instructions
  1. For the turkey breast:
  2. Rinse and unwrap. If it needs to be “flattened” out, do so by placing a piece of cellophane paper over top and “beating” with a meat tenderiser or a rolling pin.
  3. Set aside.
  4. For the stuffing:
  5. In a saucepan over low heat, melt the lard.
  6. Add the leeks and soften.
  7. Add the celery, garlic and mushrooms, and cook until the celery is just about tender.
  8. Add the cooked pork rashers/bacon bits, pears, pine nuts, and spices and herbs.
  9. Cook for about 2 minutes.
  10. Season to taste.
  11. To stuff the breast:
  12. Place the stuffing on one side of the turkey breast and roll the meat over into a “roll”.
  13. With the string, hold the breast together.
  14. Place into an ovenproof cooking dish.
  15. Place the butter pieces over top.
  16. Bake for 25-30 minutes, then turn over and bake another 25-30 minutes, basting in between.
  17. To check if the turkey is done, use a meat thermometer to check; the internal temperature should be at 165-170. Cook longer if necessary.
  18. For the gravy:
  19. Place the turkey drippings (try to get just the drippings without the fat) in a small saucepan.
  20. Add some arrowroot powder (depending on the amount of drippings, about 1-2 teaspoons) and cook until thickened.
  21. Adjust for seasoning if necessary.
  22. To plate:
  23. Slice the turkey breast and serve with gravy and favourite vegetables or side dishes.

 

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Brooke SchweersJune 24, 2013 - 05:37

Yummy! Perfect to feed a crowd. Proves that you can celebrate and be healthy at the same time!

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