In the Grove
Chef: Carl Heinrich
Serves: 6 to 8
Prep time: 25 min Cook time: 1 hour 15 min
Ingredients:
Stuffing:
1 ½ cup white French loaf, crust removed and cut into cubes
1/4 cup pancetta or bacon, finely chopped
1/4 cup white onion, finely chopped
1 large clove of garlic, minced
1/4 cup pecan pieces
½ cup chicken stock or water
1/2 cup Gala apples, peeled and cut in ¼-inch cubes
1/4 cup dried cranberries
1 tbsp grainy Dijon mustard
1 tbsp maple syrup
1 ½ tsp pepper
1/2 tsp salt
2 eggs, whisked
Turkey:
1 boneless, skinless turkey breast (approximately 2.5 lbs)
Salt and pepper, to taste
1 tbsp butter
4 sage leaves
Directions:
1. Place the bread in a large bowl and set aside. Sauté the pancetta in a skillet over medium heat. When the pancetta is crispy, add the onion, garlic and pecans and continue to cook until the onion is translucent and soft. Add the chicken stock, apple, cranberries, mustard, maple syrup, salt and pepper. Mix well and cook for another 5 to 10 minutes until apples have softened. Scrape mixture into the bowl of bread and mix thoroughly. Add the eggs add mix thoroughly.
2. Holding the blade of the knife parallel to the turkey breast, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet or heavy bottomed pan until the turkey is a uniform thickness, approximately ½ inch thick. Season with salt and pepper
3. Preheat the oven to 425°F. Spread the stuffing across the breast, leaving a 1-inch border, and roll to form a cylinder. Using butchers twine, tie the rolled turkey breast crosswise at 3 points.
4. Set the turkey in a roasting pan. Brush with melted butter and garnish with sage. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, approximately 40 minutes more.