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Stuffed Turkey Breast

From

April​/May 2006

Stuffed Turkey Breast

We wanted our stuffed turkey breast to cook evenly, so we butterflied the breast and pounded it to an even thickness. We cooked the stuffed breast in a moderate oven so that it didn’t dry out, and brushed the exterior with oil, salt, pepper, and sugar to keep the meat moist and flavorful. We found bread-based stuffings too bland, so we included full-flavored vegetables, strong cheeses, and lots of herbs in our stuffing recipe.

Serves 6 to 8

Before stuffing the turkey, make sure the stuffing is completely chilled. Some stores only sell boneless turkey breasts with the skin still attached; the skin can be removed easily with a paring knife. This recipe calls for one turkey breast half. Don't buy an entire breast with two lobes of meat; it's too large for this recipe.

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