Saturday, November 17, 2007


Rolled Turkey Breasts with Apple-Herb Stuffing


UPDATE May, 2013: Hi to everyone who came here from the horror show that is Amy's Bakery Page. We have asked them to remove the picture from Facebook, but so far, nothing has happened. At first we thought it was funny, but it's kinda gotten out of control. We don't know them and are not fans. ANYWAY...please enjoy this old post and take care!

Happy Thanksgiving.

I am here to remind you that a rolled-stuffed-sliced turkey breast is simple to make and takes so much less space in your refrigerator than a whole fowl. Brilliant. And when you see how easy (and by "easy" I mean, not particularly helpful unless you already know how to use butchers twine. I thought about trying to explain how...I just, am too hung over to try to string too many words together right now, and in a bit of a pinch for time. Oh and by the way? If you are going to see Beowulf in IMAX 3D? Don't have a few margaritas first, and for sure, don't get seats too close to the screen. Trust me.) the recipe below is, you will wonder what you have been thinking all these years with that ginourmous bird. And all that delicious dark meat.

Or, you can think of this as a revelation. You can make it in advance and offer it in addition to the whole roast. More meat for the pickin'. Clever, right? (And to my international readers...sorry this post is so US-centric. And to my vegan readers...well, just sorry.)
See my dears? Simple, elegant. Easy. Try it and taste the joy.
4 large turkey breasts, boned, skin retained. I think your butcher can do this. If you have that type of butcher. Or you can just slice the meat along the ribs, remove the thick, white tendon and the "tenders" which is the bit that just isn't attached to anything else. Freeze those and cook later. They are fab.
Apple-Herb Dressing (This is made by sauteeing one small dice onion and 2 ribs of celery, a teaspoon each of minced fresh sage, thyme and rosemary in 2 tablespoons of melted butter. Mix that with 3 cups of dried bread cubes, a cup of coarsly chopped dried apple, and enough turkey stock to moisten, then taste and add a gang of salt. Make sure this is cooled completely before you add it to the turkey.)
Stuff with the dressing, roll it up lengthwise, truss with some butchers twine, season liberally, and roast until cooked through, in a pan on top of four celery ribs, 1 cup small mushrooms, onions rings from three onions and additional sliced apples (fresh) plus a bit of turkey stock. Don't forget to baste. (Should take about 45 minutes to one hour.)
Remove from the oven and let rest while you (if you choose too) make gravy from the pan drippings. It's easier to slice when its cooler.
Cut off the butcher-twine, then go on and slice and serve.
Or, hire someone to do this, (a caterer perhaps.) and spend your day drinking yourself silly, enjoy your family's company and raise a glass to our Pilgrim/Pioneer forefathers.


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Don't like Brussels sprouts? There is a snippet of DNA that gives some people the ability to taste a compound that makes many vegetables taste bitter. And they are different than those who are blind to bitter taste — who actually like brussels sprouts — by a single spelling change in our four-letter genetic alphabet: somewhere on human chromosome 7, the former have a G where the later have have a C. - NY

Here is a recipe that actually explains how to do all this.

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This looks fabulous. Also, very interesting that there's a brussels sprouts gene to go along with the cilantro gene. I guess I have them both!
Thanks Kalyn!

I must have the cilantro-dislike gene too...LOL
The photo, the first one Rachel? It's stunning - lovely stuff.
Why Lucy, you are just too sweet. Thank you!
Rachael, someday you MUST come down to San Diego and give me some lessons in food photography! I'm gobsmacked (my latest fave word) by your photos. And of course, I've always loved your cooking!
Toni - LOL. Bless. I promise, its nothing; just a combination of Picasa and dumb luck, I assure you.

But you are the artist, with the eye and whatall. Your pictures are far superior to mine!
Rachael - this looks like something in a restaurant. I couldn't pull off such a stunning feast. Simply delicious.
Mmmmm, this looks good! But I really like the idea of hiring a caterer & spending the day drinking yourself silly! Seriously, I love your blog. Your pics are lovely, your recipes look delicious and you crack me up!
Oo, I love this recipe! Not that I'd ever be able to serve anything that wasn't a whole bird at my Thanksgiving, but it does sound divine.
"If you are going to see Beowulf in IMAX 3D? Don't have a few margaritas first, and for sure, don't get seats too close to the screen. Trust me."
You crack me up!! This look absolutely beautiful and delcious - now I wish I hadn't bought that huge turkey!!
Michelle - I swear, I almost gave myself whiplash that night - I fear I was too lit to stop ducking the arrows flying at my head, DOH! ...and oy from that It was ugly.

LA - Bless, you are so sweet.

Chris - I bet you could! I KNOW you could...
Ha ha ha, even your comments crack me up!! Happy Thanksgiving to you, Rachael - I hope it's wonderful!
I second Michelle; Rachael, you are hilarious. Now I kind of want to see Beowolf. Happy Thanksgiving.
LOL i love how you know we are coming from Amy's Baking Company!! LOL

i LOVE how you know we are coming from Amy's Baking Company LOL

I'm bookmarking this page, it's great! I'm glad that someone had the wherewithal to comment that the pic was stolen on those crazy thieves' fb. I found a yummy new recipe. Can't wait to try it. Thanks, and keep your chin up! <3
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