Stuffed Turkey Breast Recipe
Ingredients
| Whole wheat bread | 3 Cup (16 tbs), diced | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1 cup turkey giblets, ground | ||
| Plain yogurt | 4.4 Ounce | |
| Onion | 1 , chopped | |
| Almonds | 3 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Pinch of sage | ||
| Pinch of thyme | ||
| Pinch of paprika | ||
| Pinch of ground clove | ||
| 1 turkey breast, skinned, boned | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 400 °F (205 °C).
In a small bowl, pour 1/2 cup (125 mL) chicken broth over diced bread.
Soak 5 minutes.
Drain.
Transfer bread to a large bowl.
Mix in giblets, yogurt, onion, almonds, parsley and seasonings.
Make an incision lengthwise across turkey breast.
Stuff with bread mixture.
Tie with a string.
Place in a shallow casserole dish.
Pour in remaining broth.
Cover.
Cook in oven 30 minutes.
Lower oven temperature to 350 °F (175 °C).
Continue cooking 1 hour, basting regularly.
Transfer to a serving dish.
In a small bowl, pour 1/2 cup (125 mL) chicken broth over diced bread.
Soak 5 minutes.
Drain.
Transfer bread to a large bowl.
Mix in giblets, yogurt, onion, almonds, parsley and seasonings.
Make an incision lengthwise across turkey breast.
Stuff with bread mixture.
Tie with a string.
Place in a shallow casserole dish.
Pour in remaining broth.
Cover.
Cook in oven 30 minutes.
Lower oven temperature to 350 °F (175 °C).
Continue cooking 1 hour, basting regularly.
Transfer to a serving dish.
Chef
