Roast Turkey Breast With Chestnut Stuffing Recipe
Ingredients
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), diced | |
| Butter/Margarine | 8 Tablespoon | |
| Parsley flakes | 1 Tablespoon, dried | |
| Thyme leaf | 1 1/2 Teaspoon, crumbled | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Chestnuts | 1 Cup (16 tbs), coarsely chopped | |
| Water | 1/3 Cup (16 tbs) | |
| 6 slices white bread, toasted and cut in tiny cubes | ||
| Turkey breast | 1 , frozen | |
Directions
1. Saute onion and celery in 4 tablespoons of the butter or margarine until soft in a medium-size skillet. Stir in parsley, thyme, salt, pepper, chestnuts and water; bring to boiling. Pour over bread in a large bowl; toss until evenly moist.
2. Turn turkey breast upside down on a cutting board; spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing; hold in place with skewers. Smooth neck skin over the stuffing; skewer. Place roast, skin-side up, on a rack in a shallow roasting pan.
3. Melt remaining 4 tablespoons butter or margarine in small saucepan; brush over the turkey. Insert meat thermometer into the thickest part of the breast without touching bone. Cover pan loosely with foil.
4. Roast in slow oven (325°) 1 1/2 hours; uncover. Continue roasting, brushing turkey several times with drippings in pan, 1 hour longer, or until the turkey is tender and thermometer registers 185°.
5. Place turkey on a heated serving platter; remove skewers. Surround with sauteed mushrooms and buttered whole green beans, if you wish.
2. Turn turkey breast upside down on a cutting board; spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing; hold in place with skewers. Smooth neck skin over the stuffing; skewer. Place roast, skin-side up, on a rack in a shallow roasting pan.
3. Melt remaining 4 tablespoons butter or margarine in small saucepan; brush over the turkey. Insert meat thermometer into the thickest part of the breast without touching bone. Cover pan loosely with foil.
4. Roast in slow oven (325°) 1 1/2 hours; uncover. Continue roasting, brushing turkey several times with drippings in pan, 1 hour longer, or until the turkey is tender and thermometer registers 185°.
5. Place turkey on a heated serving platter; remove skewers. Surround with sauteed mushrooms and buttered whole green beans, if you wish.
Chef
