Roasted Stuffed Turkey Breast - Cuisinart MSC-800 Series Instruction Booklet

Roasted Stuffed
Turkey Breast
When you are feeling nostalgic for
Thanksgiving, get the same flavors in
a fraction of the time with this
all-encompassing dish. We took the dishes
from the holiday and stuffed them into a
turkey breast to satisfy the craving. While
brining is an optional step, it is well worth the
time, for it keeps the turkey from drying out.
Settings: Brown/Sauté
Roast
Makes about 12 servings
Brine (optional):
8 cups water
1 cup kosher salt
¼ cup granulated sugar
Turkey:
1 turkey breast (6 to 7 pounds),
de-boned
1 tablespoon unsalted butter
1 celery stalk, diced (about ¼ cup)
1 small onion, diced (about ¾ cup)
1 medium-to-large yam, peeled and
diced
1 teaspoon sea or kosher salt, divided
¾ teaspoon freshly ground black
pepper, divided
½ cup dried cranberries
1 tablespoon chopped fresh sage
1 cup cubed sourdough bread (or any
rustic bread, like Italian or French)
/ cup chicken broth, low sodium
2
3
2 tablespoons unsalted butter, melted
for brushing (you may substitute
olive oil if you wish)
1. Prepare the brine (if using): Combine the
water, salt and sugar in a mixing bowl large
enough to accommodate the turkey breast.
Whisk the water, salt and sugar together
and add the turkey breast. If the turkey
breast is not fully submerged, add more
water. Cover and refrigerate for 3 to 4 hours,
or overnight (no more than 24 hours). Rinse
well under cold water after brining or the
turkey will be too salty.
2. Put 1 tablespoon of butter into the cooking
pot of the Cuisinart
Brown/Sauté at 350°F. Once butter has
melted, add the celery, onion, yam and a
pinch each of the salt and pepper. Sauté
until softened and fragrant, about 6 to 8
Multicooker, set to
®
minutes. Remove and reserve in a large
mixing bowl. Add remaining salt and
pepper, cranberries, sage, bread cubes
and broth to the sautéed vegetables. Toss
to combine. Reserve.
3. Lay the brined turkey breast out flat.
Pound to be sure that the turkey is even in
thickness. Spread the stuffing evenly on top
of the pounded turkey breast. Carefully roll
the turkey breast, width-wise, pushing any
stuffing that is falling out back in. Tie in six
places with kitchen twine to secure tightly.
Brush with the melted butter.
4. Increase the Brown/Sauté temperature to
450°F. Once the unit is hot, sear the stuffed
turkey breast on all sides, about 3 minutes
per side.
5. Insert the roasting rack into the cooking pot
and place the stuffed turkey breast on top.
Switch the unit to Roast at 325°F and be
sure to put the lid on. Let roast for about
2 hours, or until the internal temperature
is 165°F.
6. Carefully remove the stuffed turkey breast
and let rest for 10 minutes before slicing.
Nutritional information per serving:
Calories 424 (40% from fat) • carb. 12g • pro. 50g
• fat 18g • sat. fat 6g • chol. 152mg • sod. 808mg
• calc. 53mg • fiber 4g
16