Roast Breast Of Turkey Stuffed With Matzo Farfel And Spinach Recipe
Ingredients
| 1 whole turkey breast, skinned, boned, and butterflied (5 1/2 to 7 pounds with bones, 4 to 5 pounds without) | ||
| Marinade | ||
| Juice and grated peel of 3 oranges (about 1 cup juice) | ||
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Dry red wine | 1/3 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Stuffing | ||
| Olive oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Chopped spinach | 3 Cup (16 tbs) | |
| 2 cups matzo farfel, pounded lightly to resemble oatmeal | ||
| 2 cups coarsely chopped pecans 1 cup coarsely chopped dried apricots | ||
| 3 eggs, lightly beaten | ||
| Ground black pepper | 1 To taste | |
| Dry red wine | 1 Cup (16 tbs) | |
| 3/4 cup chicken or beef broth | ||
| Honey | 1/4 Cup (16 tbs) | |
| Egg white | 1 (For brushing) | |
| Potato starch | 2 Tablespoon, mixed | |
| Greens, such as spinach or parsley | ||
| Orange slices | ||
| Salt | To Taste | |
Directions
Rinse and dry turkey breast.
Pound lightly to make as even as possible.
Place in a shallow nonaluminum dish.
To Marinate: Mix all the ingredients in small bowl.
Pour over turkey, turning to coat both sides.
Cover and refrigerate overnight, turning once or twice.
To Make Stuffing: In a large skillet, heat oil over moderate heat until hot.
Saute onion, stirring often, until tender, about 10 minutes.
Stir in spinach and saute until wilted.
Remove to a large bowl and stir in farfel, pecans, apricots, eggs, and salt and pepper to taste.
To Prepare Turkey: Remove turkey from marinade, dry well, and place on work surface, skin side down.
Pour marinade into deep 4-quart saucepan and set aside.
Sprinkle meat with salt and pepper and spread with half the stuffing.
Beginning with a short end, roll up like a jelly roll; do not be concerned with torn or uneven pieces of meat.
Tie with string at 1-inch intervals.
Sprinkle with salt and pepper.
To Roast: Preheat oven to 375°F.
Place turkey in a shallow roasting pan, add about 1/2 inch water, and roast for 50 to 60 minutes, or until a meat thermometer reaches 120°F., basting with pan drippings every 15 minutes and adding more water to pan as needed.
While turkey roasts, begin sauce by adding wine and broth to reserved marinade.
Simmer over moderate heat until reduced by about half.
Set aside.
Remove turkey from pan to a cutting board.
Pour drippings into sauce.
Stir 1 tablespoon into honey.
Cut strings off turkey, brush the top and sides with egg white and press remaining stuffing firmly over top and sides.
Drizzle with half the honey mixture.
Return to oven and roast for 15 minutes.
Drizzle with remaining honey and roast for 15 minutes more, or until brown and crusty and thermometer inserted into center of roast reaches 145° to 150°F.
Remove roast to carving board and let sit 20 minutes.
(Turkey may be cooled to room temperature, wrapped in foil and refrigerated overnight.
To reheat, bring to room temperature, return to roasting pan, add 1/2 inch broth or water, cover loosely with foil, and roast at 375°F.
for 30 minutes, or until heated through.) To Complete Sauce: Deglaze the roasting pan by placing it over medium-high heat.
Add a little of the sauce and bring to a boil, scraping the bottom of the pan and stirring constantly.
Strain into remaining sauce in saucepan, remove from heat, and whisk in potato starch.
Return to heat and cook, whisking, until the sauce comes to a boil and thickens slightly.
Season to taste with salt and pepper and more wine and/or honey if needed.
(Sauce may be refrigerated overnight. Reheat before serving.)
Pound lightly to make as even as possible.
Place in a shallow nonaluminum dish.
To Marinate: Mix all the ingredients in small bowl.
Pour over turkey, turning to coat both sides.
Cover and refrigerate overnight, turning once or twice.
To Make Stuffing: In a large skillet, heat oil over moderate heat until hot.
Saute onion, stirring often, until tender, about 10 minutes.
Stir in spinach and saute until wilted.
Remove to a large bowl and stir in farfel, pecans, apricots, eggs, and salt and pepper to taste.
To Prepare Turkey: Remove turkey from marinade, dry well, and place on work surface, skin side down.
Pour marinade into deep 4-quart saucepan and set aside.
Sprinkle meat with salt and pepper and spread with half the stuffing.
Beginning with a short end, roll up like a jelly roll; do not be concerned with torn or uneven pieces of meat.
Tie with string at 1-inch intervals.
Sprinkle with salt and pepper.
To Roast: Preheat oven to 375°F.
Place turkey in a shallow roasting pan, add about 1/2 inch water, and roast for 50 to 60 minutes, or until a meat thermometer reaches 120°F., basting with pan drippings every 15 minutes and adding more water to pan as needed.
While turkey roasts, begin sauce by adding wine and broth to reserved marinade.
Simmer over moderate heat until reduced by about half.
Set aside.
Remove turkey from pan to a cutting board.
Pour drippings into sauce.
Stir 1 tablespoon into honey.
Cut strings off turkey, brush the top and sides with egg white and press remaining stuffing firmly over top and sides.
Drizzle with half the honey mixture.
Return to oven and roast for 15 minutes.
Drizzle with remaining honey and roast for 15 minutes more, or until brown and crusty and thermometer inserted into center of roast reaches 145° to 150°F.
Remove roast to carving board and let sit 20 minutes.
(Turkey may be cooled to room temperature, wrapped in foil and refrigerated overnight.
To reheat, bring to room temperature, return to roasting pan, add 1/2 inch broth or water, cover loosely with foil, and roast at 375°F.
for 30 minutes, or until heated through.) To Complete Sauce: Deglaze the roasting pan by placing it over medium-high heat.
Add a little of the sauce and bring to a boil, scraping the bottom of the pan and stirring constantly.
Strain into remaining sauce in saucepan, remove from heat, and whisk in potato starch.
Return to heat and cook, whisking, until the sauce comes to a boil and thickens slightly.
Season to taste with salt and pepper and more wine and/or honey if needed.
(Sauce may be refrigerated overnight. Reheat before serving.)
Chef
