Barefoot contessa stuffing turkey breast recipes - Main course
Author: Allan Pena
Next, after the turkey roasts for 1 hour, she tosses a medley of vegetables with ¼ cup olive oil and adds them to the same pan as the turkey continues to cook. First, her recipe coats the turkey with ½ stick of melted butter.
- Rolled Stuffed Turkey Breast
- Stuffed Boneless Turkey Breast
- The Barefoot Contessa’s Recipe for Perfect Roast Turkey Made Skinny
- Sausage, Fig & Cranberry Stuffing
- What are the ingredients in Barefoot Contessa's turkey breast recipe?
- How long do you cook a stuffed turkey breast on each side?
- How to cook a whole turkey breast in the oven?
- What is a stuffed boneless turkey breast?
Rolled Stuffed Turkey Breast
Juicy, tender turkey breast rolled round a flavoursome sausage stuffing and wrapped in crispy prosciutto, this showstopping Rolled Stuffed Turkey Breast is your answer to a delicously stress-free Christmas! (Serves 4-6 depending on appetite.)
Provided by: Eb Gargano
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,British,Fusion
Number of ingredients: 3
Provided by: Eb Gargano
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,British,Fusion
Number of ingredients: 3
Ingredients:
- 16 slices prosciutto (parma ham)
- 750 g turkey breast joint
- 400-600 g chestnut and cranberry stuffing (or stuffing of your choice, or just sausage meat)
Nutrition:
- Calories: 417 kcal
- Protein: 39 g
- Fat: 28 g
- Saturated Fat: 9 g
- Cholesterol: 129 mg
- Sodium: 822 mg
- Serving Size: 1 serving
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Lay a piece of clingfilm, roughly 30cm x 40cm (12in x 16in), on a board.
- Lay the prosciutto on top to form a rectangle roughly 20cm x 30cm (8in x 12in) – ensure that roughly half of the prosciutto is laid horizontally and half vertically and that there are no gaps. (Don’t worry if the prosciutto rips a bit as you do this.)
- Butterfly the turkey breast – i.e. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book.
- Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. (This will also help to tenderise the turkey breast.)
- Lay the turkey on top of the prosciutto rectangle and then spread over the stuffing. The stuffing should completely cover the butterflied turkey breast, except not quite all the way to the edges.
- Using the clingfilm to help you roll the turkey breast starting with one of the longer sides and rolling towards the other long side (i.e. so you end up with a long thin roll not a short fat one).
- Place the rolled stuffed turkey breast on a roasting tray with the seam facing downwards. Place in your preheated over for 1 hour. (The internal temperature should register 165F or 75C).
- Leave to rest for 10 minutes then serve, cut into think slices, with all your favourite Christmas vegetables and sauces.
Tags:
Barefoot Contessa’s Herb-Roasted Turkey Breast
Pour the wine into the bottom of the roasting pan. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer …
Ina’s Truffle Butter Roast Turkey
Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and …
Stuffed Boneless Turkey Breast
Rolled and stuffed with an apple-cranberry stuffing and drizzled with a cider-sage sauce, this boneless turkey breast recipe is a terrific alternative to a whole roast turkey.
Provided by: Lynne Webb
Total time: 120 minutes
Cook time: 75 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20
Provided by: Lynne Webb
Total time: 120 minutes
Cook time: 75 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
- 1 whole turkey breast (5-1/2 to 6-1/2 lbs, removed from the bone, skin left on (see notes))
- Salt and freshly ground black pepper
- 2 tablespoons melted butter
- 6 cups bread cubes (3/4-inch, crusts removed)
- 1/4 cup apple cider
- 1/2 cup dried cranberries
- 6 tablespoons butter
- 1 tablespoon shallot (minced)
- 1/4 cup celery (finely chopped)
- 1 large Granny Smith apple (peeled, cored and cut into 1/2-inch cubes)
- 2 teaspoons chopped fresh rosemary
- Salt and freshly ground black pepper
- 1 large egg (lightly beaten)
- 1/2 to 3/4 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 tablespoon shallot (minced)
- 6 fresh sage leaves (finely chopped)
- 2 cups apple cider (divided)
- 1-1/2 tablespoons cornstarch
- Salt and freshly ground black pepper
How to cook:
- Prepare the stuffing:
- Preheat the oven to 350°F. Spread the bread cubes on a large baking sheet and place them in the oven until they are dry and crisp but not browned, 7 to 10 minutes. Transfer to a large mixing bowl and set aside.
- Place the apple cider in a small, microwave-safe bowl and heat on High for 1 minute. Stir in the dried cranberries and set aside to soften.
- Heat the butter in a large frying pan over medium heat until melted. Add the shallot and sauté until softened, 4 to 5 minutes. Add the celery, apple and rosemary and continue cooking until the apple is tender, 3 to 4 minutes longer. Season lightly with salt and pepper, remove from the heat and set aside.
- Using your hands, gently crush the bread cubes into smaller pieces (don't worry if some of the cubes crumble into fine crumbs).
- Using a spatula to be sure you get all the melted butter from the bottom of the pan, add the celery-apple mixture to the bread, then add the cranberries and cider and stir to combine. Add the egg and 1/2 cup of the chicken broth and combine thoroughly. The stuffing should be moist but not soggy. If you feel it's still a bit dry, add a little more chicken broth. Set aside.
- Prepare the turkey:
- Increase the oven temperature to 375°F and position a rack inside a roasting pan.
- Lay the boneless turkey breast on a flat surface, skin side down. If the breast still has the tenderloins attached, remove them and reserve for another use.
- Cover the meat with two thickness of plastic wrap and pound the thickest portions with the flat side of a meat mallet until the breast is roughly the same thickness overall.
- Note: Our boneless turkey breast ranged in thickness from 1-1/4 to 2-3/4 inches. After pounding we ended up with an average overall thickness of about 1-1/2 inches.
- Season the turkey with salt and pepper and spread the stuffing over the breast to within 3/4 inch of the edge.
- Starting with the short side opposite the neck, roll the breast as tightly as you can without pushing too much stuffing out of the ends. Push any stuffing that does fall out back into the ends.
- Run a length of kitchen twine around the turkey lengthwise, tucking in the ends before tying. Tie crosswise lengths of twine around the roll at 2 to 2-1/2-inch intervals.
- Set the turkey, seam side down on the roasting rack, brush with melted butter, season with salt and pepper and add 3/4 inch of water to the bottom of the roasting pan.
- Roast the turkey until an instant-read thermometer inserted into the center of the roast registers 155°F, 50 to 70 minutes. You may want to rotate the pan in the oven about halfway through the cooking time to ensure even browning. Once the roast is done, transfer to a carving board and let it rest for 15 minutes before carving.
- Prepare the sauce:
- While the turkey roasts, make the Cider-Sage Sauce. Melt the butter in a saucepan over medium heat. Add the shallot and sauté until softened, 4 to 5 minutes.
- Add the sage and season lightly with salt and pepper. Stir in all but 1/4 cup of the cider and bring the mixture to a rapid simmer.
- Combine the cornstarch with the remaining 1/4 cup of cider, whisking until smooth.
- Add the cornstarch mixture to the simmering cider and cook, whisking continually, until thickened to a gravy consistency, 3 to 5 minutes. Remove from the heat, transfer to a serving dish and cover to keep warm until ready to serve.
- To Serve:
- Once the roast has rested, remove the ties and carve it into 1/2-inch slices.
- Arrange on a platter and drizzle with the Cider-Sage sauce. Pass the remaining sauce at the table.
The Barefoot Contessa’s Recipe for Perfect Roast Turkey Made Skinny
I love Ina Garten’s (Barefoot Contessa) recipe for roasting turkey. I decided to share it because it’s a really easy recipe to make and comes out moist and flavorful. I did change a few things from her original recipe to keep it skinny. First, her recipe coats the turkey with ½ stick of melted butter. I used reduced-fat butter, which cuts the fat in half. Next, after the turkey roasts for 1 hour, she tosses a medley of vegetables with ¼ cup olive oil and adds them to the same pan as the turkey continues to cook. Not only is that quite a lot of oil but in addition, all the fat from the turkey seeps into the vegetables while cooking. It’s best to make one of my vegetable dishes and served it on the side. You’ll just love this recipe anyways. The thyme, lemon, onions, and garlic gives it a classic turkey flavor that’s just PERFECT!! Each 5-ounce serving has 164 calories and 4g fat.
Provided by: Nancy
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Provided by: Nancy
Total time: 180 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 1 fresh turkey (or frozen and thawed (about 12 pounds))
- Kosher salt
- Fresh ground pepper
- 1 large bunch of fresh thyme
- 1 lemon, (halved)
- 1 onion, (quartered)
- 1 head garlic, (halved crosswise)
- ¼ cup reduced-fat butter, (melted)
- String ((to tie legs together))
Nutrition:
- Serving Size: 5 ounces
- Calories: 164 kcal
- Fat: 4 g
- Protein: 24 g
- Carbohydrate: 6 g
- Sodium: 410 mg
- Sugar: 5 g
- Preheat oven to 350 degrees.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, if it has any, and pat the outside dry.
- Place the turkey, breast side up, in a large roasting pan. Sprinkle inside the turkey cavity with salt and pepper. Stuff the cavity with thyme, lemon, onions, and garlic.
- Brush the outside of the turkey with the melted butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for about 2½ hours until the juices run clear when you cut between the leg and thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest 20 minutes.
- To keep the turkey skinny, remove the skin before or after craving.
Sausage, Fig & Cranberry Stuffing
A festive stiffing perfect for Thanksgiving or Christmas
Provided by: Michelle
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Provided by: Michelle
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- ¾ cup large-diced dried figs (stems removed)
- ¾ cup dried cranberries
- ½ cup Calvados or brandy
- ¼ cup unsalted butter ((4 tablespoons ))
- 1½ cups diced onions
- 1 cup ½-inch-diced celery ((about 3 stalks))
- 12 ounces pork sausage (casings removed (sweet, mild or hot - your preference))
- 1½ tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts (toasted)
- 3 cups herb-seasoned stuffing mix
- 1½ cups chicken stock
- 1 egg (beaten)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Nutrition:
- Calories: 794 kcal
- Carbohydrate: 96 g
- Protein: 22 g
- Fat: 30 g
- Saturated Fat: 11 g
- Cholesterol: 91 mg
- Sodium: 2057 mg
- Fiber: 6 g
- Sugar: 28 g
- Serving Size: 1 serving
- Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
- Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.
