STUFFED TURKEY BREAST
PG tested
Use a boneless turkey breast, and if you cannot find one, ask the butcher to debone a whole one.
½ large yellow onion, diced
1 large stalk celery, diced 1 tart apple, cored, peeled and diced
1 cup sliced button mushrooms
2 tablespoons chopped fresh sage leaves
1 cup turkey, chicken or vegetable broth
1 package (14 ounces) Pepperidge Farm stuffing mix
Kosher salt and freshly ground black pepper, divided
1 boneless, skinless turkey breast (3 to 4 pounds) Olive oil, for drizzling 3 slices thick-cut bacon Preheat oven to 400 degrees.
Heat butter in a 3-quart saucepan over medium heat. Add onion, celery and apple, and cook for 5 minutes or until tender-crisp, stirring occasionally. Add mushrooms and sage, and cook for 2 minutes.
Add broth to saucepan and heat to a boil. Remove saucepan from heat. Add stuffing and mix lightly. Season to taste with salt and pepper. Set aside.
Place turkey breast on cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll turkey around the stuffing. Lay bacon lengthwise on top of the turkey breast and tie the breast crosswise with kitchen string in four or five places to hold it all together.
Heat a 12-inch ovenproof skillet over medium-high heat. Beginning with bacon side down, sear turkey breast on both sides until nicely browned, 3 to 4 minutes per side.
Transfer turkey, bacon side up, to roasting pan and place in oven.
Roast for 20 minutes. Remove pan from oven, flip turkey breast, return to oven, and roast until an instantread thermometer inserted into the center of breast reads 165 degrees, 20 to 30 minutes more, for a total of 12 to 15 minutes per pound.
Let rest 10 minutes, then snip off kitchen twine. Slice turkey and arrange decoratively on serving platter. Pour pan juices over the slices.
Serves 4.