Description[]
Source: Company's Coming Entertaining For The Holidays - Jean Pare
Turkey breast is stuffed with sun-dried tomato, pecan and rice for a lovely main course, perfect for a more intimate holiday gathering.
Ingredients[]
- 1 1/2 lbs. (680 g) boneless, skinless turkey breast half
- 1/8 tsp. (0.5 ml) salt
- 1/8 tsp. (0.5 ml) pepper
- 1/2 cup (125 ml) cooked long-grain white rice
- 1/4 cup (60 ml) finely chopped onion
- 3 tbsp. (50 ml) chopped pecans, toasted
- 3 tbsp. (50 ml) sun-dried tomato pesto
- 1 tbsp. (15 ml) garlic butter, melted
- 1 tbsp. (15 ml) garlic butter, melted
- 1 tbsp. (15 ml) sun-dried tomato pesto
Directions[]
- To butterfly turkey, cut horizontally lengthwise almost, but not quite through to other side.
- Open flat.
- Place between 2 sheets of plastic wrap.
- Pound with mallet or rolling pin to 1/4 inch (6 mm) thickness.
- Sprinkle with salt and pepper.
- Combine next 5 ingredients in small bowl.
- Spread evenly over turkey.
- Roll up tightly, jelly-roll style, starting from long side.
- Tie with butcher's string.
- Place on greased wire rack set in baking sheet with sides.
- Combine second amount of butter and pesto in small bowl.
- Brush 1 tbsp. (15 ml) over roll.
- Cook in 350°F (175°C) oven for 45 minutes.
- Brush with remaining pesto mixture.
- Cook for about 15 minutes until internal temperature of turkey reaches 170°F (77°C).
- Temperature of stuffing should reach at least 165°F (74°C).
- Transfer to cutting board.
- Remove and discard string.
- Cover with foil.
- Let stand for 10 minutes.
- Cut into 3/4 inch (2 cm) slices.
Serves 6