Stuffed Breast of Turkey

Utensil

11" Skillet

Yield

6-8 servings

Ingredients:

Festive bread stuffing (see recipe)
3.5 lb. Turkey roast, boneless 1.5 kg
2 cups Spinach leaves, frozen, thawed & drained (OR substitute with fresh spinach) 500 mL
4-6 Asparagus spears, whole fresh (blanched) 4-6
Salt and pepper to taste
3 Potatoes medium cut in ¼’s 3
2 Carrots (cleaned and cut into 1”(2 cm) pieces 2
2 Onions peeled and cut into 1” (2 cm) pieces 2
2 Celery sticks and cut into 1” (2 cm) pieces) 2
4 Garlic cloves peeled whole 4

Directions:

1. 7 quart (litres) Saladmaster roaster
2. If the turkey breast is netted remove it. Unfold the breast skin side down. Cover with plastic wrap and pound until evenly flattened. Sprinkle with salt and pepper. Use your favourite herbs and seasonings if you prefer. Hold in refrigerator.
3. Prepare bread stuffing as per recipe.
4. Layer the spinach on the flattened turkey breast.
5. Spread the stuffing evenly and alternate with fresh asparagus.
6. Roll the breast, tucking the ends as you roll.
7. Tie the turkey breast with kitchen string.
8. Sprinkle with salt and pepper.
9. Pre-heat 7 quart (litre) roaster on medium heat. Sear the rolled turkey breast on all sides until evenly browned.
10. Place evenly cut potatoes, carrots, onions and celery around the roast. Ensure that your roaster is 2/3 full. Cover with lid.
11. When Vapo valve dances steadily, turn to low and cook for 1 to 1 ½ hours or until the internal temperature of the turkey roast reaches 1650 F (700 C) and juices run clear.

Prep Time 30-45 minutes
Cooking Time 1 ½ - 2 hours
Time to Make 45-50 minutes

Nutrition

Per serving of Stuffed Turkey Breast with Cranberries and Pistachios 1/8 recipe
Calories            354.2 kcal
Fat                       6.3 g
Cholesterol        143 mg
Sodium             490.9 mg
Carbohydrates    25.4 g
Fibre                    4.9 g
Protein               48.8 g
Comments: Less than 30% fat.