Spicy Turkey Breast
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 459, total fat 19 G., saturated fats 5 G., proteins 44 G., carbohydrates 26 G., fiber 2 G., cholesterol 107 mg, sodium 2250 mg, sugar 8 G.
Calories 459, total fat 19 G., saturated fats 5 G., proteins 44 G., carbohydrates 26 G., fiber 2 G., cholesterol 107 mg, sodium 2250 mg, sugar 8 G.
Turkey breast can be prepared just as elegantly and festively as a whole bird, and this option is perfect for a small gathering. Stuff it with a mixture of cornbread, Calabrian chili paste, Italian sausage, and Pecorino cheese, roll it up, and bake it on a bed of ciabatta slices, which will absorb the delicious juices and make a wonderful side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp toasted fennel seeds, ground
- 1.5 tsp coarse salt
- 1 teaspoon dried oregano
- 1 tsp onion powder
- 1 teaspoon smoked paprika
- 1 cup store-bought cornbread crumbled
- 0.5 cups of milk at room temperature
- 450 g raw sweet Italian sausage, casings removed
- 0.5 cup grated Pecorino cheese
- 2 tsp Calabrian chili paste
- 2 (900 g) boneless turkey breast halves with skin, butterflyed
- 6 slices ciabatta, 2.5 cm thick.
- 6 tablespoons extra-virgin olive oil
- Special equipmentkitchen string
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Recipes with similar ingredients: turkey, fennel seeds, oregano, paprika, bouillon, starch, minced sausage, Pecorino Romano cheese, Calabrian pepper (paste)
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Combine fennel seeds, salt, oregano, onion powder, and smoked paprika in a small bowl. Set aside.
- In a medium bowl, combine the cornbread and milk. Let it soak for 10 minutes. Add the sausage, pecorino, and chili paste. Mix with your hands.
- Place the turkey breasts skin-side down on a cutting board so they're open like a book. Spoon half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin edges are facing up. Tie each turkey breast tightly with 4 pieces of string, spaced 4-5 cm apart. Rub the turkey with the spice mixture.
- Place the bread slices on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Place the turkey breasts, skin-side up, on the bread and drizzle with the remaining 4 tablespoons olive oil. Bake for 30 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting until the skin is crisp and a meat thermometer inserted into the oven registers 165°F (71°C), about 40 minutes more.
- Let the turkey rest for 10 minutes, then slice and serve with gravy.
Quick sauce:
Bring 2 cups of low-salt chicken broth to a boil. In a small bowl, make a paste by mixing 5 teaspoons of cornstarch with 5 teaspoons of water. Stir the paste into the boiling broth. Sprinkle with 1/4 teaspoon of smoked paprika, 1/4 teaspoon of oregano, and 1/4 teaspoon of coarse salt.
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