Apple Stuffed Turkey Breast

 
This Thanksgiving my family was all spread out, and my parents had just arrived back from New Zealand the day before. We decided to take it easy this year, and I was left completely in charge of dinner.  The first decision I made was to downscale from a large turkey to a turkey breast. I had made this recipe before using pork, so I figured it would be perfect to apply to this to turkey!
 
Preheat Oven to 375 degrees. 
 
Peel, core, and chop 2 Granny Smith apples, 8 leaves of sage (chop) and chop a large onion.  After adding some olive oil to a skillet, add the apples mixture and cook until softened (about 5 minutes.) 
I used Nature’s Own Whole Wheat bread in my recipe, and it needed at least 4 cups of bread to really make enough stuffing for the turkey.  It’s also a very light bread, so a more dense bread will yield different results.

 

  • Take 2-4 cups of cubed bread (crusts removed) and add to this a beaten egg, a little bit of butter (1 tbsp) and salt and pepper.  You’ll need to add chicken broth slowly, just until moist. If you add too much stock, you’ll need to add more bread to balance out the moisture level. 
Let the stuffing cool. 

 

 

Take your turkey and slice open the packaging. You’ll need to butterfly your turkey and stuff it with the delicious stuffing! If it doesn’t all fit, you can place it in a dish and bake it alongside the turkey for the last 15 minutes. 

Take butcher twine and sew together the twine or netting that already enclosed the turkey breast. 

 

Salt and pepper the outside of the turkey, then Bake at 375 for about 90 minutes. 
Make sure to bake with the skin side up!

Let the Turkey rest for about 15 minutes before slicing.  (feel free to use the dripping to make delicious gravy too!) 

Ingredients

    • olive oil
    • 1 large onion, chopped
    • 2 Granny Smith apples, peeled, cored and chopped
    • 8 fresh sage leaves
  • 2-4 cups cubed bread (crusts removed.) 
  • 1 egg, beaten
  • 2 tablespoons butter
  • Salt and pepper
  • 1/2 to 1 cup chicken broth, more may be needed 
  • 1 (3 pound) turkey breast, butterflied

Directions

Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. 
  • Take 2-4 cups of cubed bread (crusts removed) and add this, a beaten egg, a little bit of butter (1 tbsp) and salt and pepper.  You’ll need to add chicken broth slowly, just until moist. If you add too much stock, you’ll need to add more bread to balance out the moisture level. Let the stuffing cool. Take your turkey and slice open the packaging. You’ll need to butterfly your turkey and stuff it with the delicious stuffing! If it doesn’t all fit, you can place it in a dish and bake it alongside the turkey for the last 15 minutes. Take butcher twine and sew together the twine they already gave you. Salt and pepper the outside of the turkey, then Bake at 375 for about 90 minutes. Make sure to bake with the skin side up!  Let the Turkey rest for about 15 minutes before slicing.

 

This is based originally on: http://www.foodnetwork.com/recipes/paula-deen/apple-stuffed-pork-loin-roast-recipe/index.html

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