Entrées; Roasted Herb & Garlic Pork; Roasted Stuffed Turkey Breast - Cuisinart Cook Central MSC-800C Series Instruction Booklet

Note: Should there be excessive grease
remaining in the bottom of the pot after
browning sausage in Step 1, refer to the
instructions on page 6 of the instruction
book for removal.
Nutritional information per serving (1 cup [250 ml]):
Calories 343 (65% from fat) • carb. 9g • pro. 20g
• fat 25g • sat. fat 9g • chol. 126mg • sod. 488mg
• calc. 74mg • fiber 1g
Entrées
Roasted Herb &
Garlic Pork
The longer the pork is marinated,
the more flavourful the end result will be.
Setting: Roast
Makes 6 servings
1 pork loin roast (approximately
2½ pounds [1.1 Kg])
3 garlic cloves, chopped
6 sage leaves
2 fresh rosemary sprigs,
leaves only
4 tablespoons (60 ml) extra virgin
olive oil
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
1. Put the pork in a bowl with the garlic,
sage, rosemary and olive oil and toss
together well. Let marinate in the
refrigerator for at least 2 hours and
up to overnight.
2. Remove pork from refrigerator about
30 minutes before roasting. Season the
roast all over with the salt and pepper.
Put the roasting rack into the cooking
pot of the Cuisinart Multicooker and
®
set to Roast at 400°F (200C). Put the
marinated pork on the rack, cover, and
set time for 1 hour.
3. Check the roast after 45 minutes; the
internal temperature should read 140°F
(60°C) at the thickest part.
4. Allow to rest 5 to 10 minutes before
slicing.
Nutritional information per serving:
Calories 457 (66% from fat) • carb. 1g • pro. 37g
• fat 33g • sat. fat 10g • chol. 119mg • sod. 361mg
• calc. 39mg • fiber 0g
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Roasted Stuffed
Turkey Breast
When you are feeling nostalgic for
Thanksgiving, get the same flavours 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 (2 L) water
1 cup (250 ml) kosher salt
¼ cup (60 ml) granulated sugar
Turkey:
1 turkey breast (6 to 7 pounds
[2.7 to 3.2 Kg]), de-boned
1 tablespoon (15 ml) unsalted
butter
1 celery stalk, diced (about ¼ cup
[60 ml])
1 small onion, diced (about ¾ cup
175 ml])
1 medium-to-large yam, peeled
and diced
1 teaspoon (5 ml) sea or kosher
salt, divided
¾ teaspoon (3.75 ml) freshly ground
black pepper, divided
½ cup (125 ml) dried cranberries
1 tablespoon (15 ml) chopped fresh
sage
1 cup (250 ml) cubed sourdough
bread (or any rustic bread, like
Italian or French)
/ cup (150 ml) chicken broth, low
2
3
sodium
2 tablespoons (30 ml) 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 (15 ml) of butter into
the cooking pot of the Cuisinart
Multicooker, set to Brown/Sauté at
350°F (180°C). 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
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 (230°C). 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 (160°C) and be sure to put the lid
on. Let roast for about 2 hours, or until
the internal temperature is 165°F (74°C).
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
25
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