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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[]

Directions[]

  1. To butterfly turkey, cut horizontally lengthwise almost, but not quite through to other side.
  2. Open flat.
  3. Place between 2 sheets of plastic wrap.
  4. Pound with mallet or rolling pin to 1/4 inch (6 mm) thickness.
  5. Sprinkle with salt and pepper.
  6. Combine next 5 ingredients in small bowl.
  7. Spread evenly over turkey.
  8. Roll up tightly, jelly-roll style, starting from long side.
  9. Tie with butcher's string.
  10. Place on greased wire rack set in baking sheet with sides.
  11. Combine second amount of butter and pesto in small bowl.
  12. Brush 1 tbsp. (15 ml) over roll.
  13. Cook in 350°F (175°C) oven for 45 minutes.
  14. Brush with remaining pesto mixture.
  15. Cook for about 15 minutes until internal temperature of turkey reaches 170°F (77°C).
  16. Temperature of stuffing should reach at least 165°F (74°C).
  17. Transfer to cutting board.
  18. Remove and discard string.
  19. Cover with foil.
  20. Let stand for 10 minutes.
  21. Cut into 3/4 inch (2 cm) slices.

Serves 6

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