Maui-Inspired Turkey Breast Roll |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is the most delicious turkey I've ever had. I came up with it because my family loves macadamia nuts. The sage garlic butter rub gives the turkey a lovely taste. Leimomi Lear, Wakefield, New Hampshire Ingredients:
2 boneless turkey breast halves (2 to 2-1/2 pounds each) |
3/4 cup butter, softened, divided |
4 garlic cloves, minced |
1 tablespoon fresh sage or 1 teaspoon dried sage leaves |
2 celery ribs, chopped |
1 small onion, chopped |
3 cups reduced-sodium chicken broth |
1/2 cup chopped macadamia nuts, toasted |
2 teaspoons poultry seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (12 ounces) unseasoned stuffing cubes |
1/2 cup unsweetened pineapple juice |
1 tablespoon olive oil |
gravy: |
1-3/4 cups reduced-sodium chicken broth |
2 tablespoons cornstarch |
2 tablespoons unsweetened pineapple juice |
Directions:
1. Remove skin from the turkey breasts; set aside. Flatten turkey breasts to 3/8-in. thickness. Place breasts side by side so that they are overlapping slightly. Combine 1/2 cup butter, garlic and sage; rub over turkey.
2. In a large skillet, melt remaining butter. Add celery and onion; saute until tender. Add the broth, nuts and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in stuffing cubes.
3. Spread stuffing mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, rolling turkey away from you; arrange skin over top of roll. Tie with kitchen string at 2-in. intervals.
4. Place on a rack in a large roasting pan. Combine pineapple juice and olive oil; set aside.
5. Bake turkey at 325° for 2-1/4 to 2-3/4 hours or until a thermometer reads 170°, basting occasionally with pineapple juice mixture.
6. Remove meat to a serving platter and keep warm. For gravy, add broth to the pan, scraping to loosen browned bits. Pour into a small saucepan and bring to a boil. Combine cornstarch and pineapple juice until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 12 servings.
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