Cookbook makes gourmet cooking easier for the holidays

By Kaylene Morrill Wheeler

For the Deseret News

Published: Tuesday, Dec. 10 2013 5:20 p.m. MST

“Everyday Gourmet Cookbook” can be purchased at Deseret Book, Seagull Book, Costco, the BYU Bookstore and Amazon.com.

Stuffed Turkey Breast

Yield: 8–10 servings

Prep time: 35 minutes

Bake time: 65 minutes

Rest time: 10 minutes

When a whole turkey is too much but turkey at the table is a must, this moist stuffed turkey breast meets the need. Its presentation is as lovely as its taste is superb.

8 tablespoons unsalted butter

1 large yellow onion, diced

2 cups diced celery

1 fennel bulb, trimmed and diced (approximately 1½ cups)

2 tablespoons minced mixed fresh herbs (rosemary, sage, and thyme are a perfect combination)

⅓ cup minced fresh flat-leaf parsley

1½ teaspoons salt

¾ teaspoons freshly ground black pepper, to taste

1 box stuffing mix

3–3 ½ cups chicken stock, warmed, plus more if needed

2 4-pound boneless turkey breast halves, butterflied by your butcher and pounded to ½-inch thickness

Kitchen twine, for tying rolled roasts

2 tablespoons extra-virgin olive oil, divided between the 2 roasts

1 jar turkey gravy base, prepared according to package directions, for serving (or use homemade gravy)

Preheat oven to 425 F. In a large saucepan over medium heat, melt butter. Add onion, celery, and fennel; sautee, stirring occasionally, until soft and translucent, about 7 minutes.

Add mixed fresh herbs, parsley, salt, and pepper; stir to combine. Transfer ingredients to a large bowl. Add stuffing mix and 3 cups of stock; stir to combine. Add more stock if needed to form a moist stuffing. Set aside.

Place 1 butterflied turkey breast on a work surface with long side nearest you. Season with salt and pepper. Mound 3 cups of stuffing running down center of breast, leaving a 1-inch border on each long side.

Roll the long side nearest you over the stuffing to enclose, gently pressing on the filling, and roll to form a cylinder; do not roll too tightly or the filling will slip out through the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals.

Rub the outside of the breast with 1 tablespoon olive oil and season with salt and pepper. Place roast, rolled edge down, in large turkey roasting pan. Repeat process with the other turkey breast half. (You may have some leftover stuffing.) Place remaining roast alongside first roast, also with rolled edge down. Roast turkey for 25 minutes at 425 F, then reduce oven temperature to 350 F. Continue roasting for about 40 minutes or until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165 F.

Transfer turkey breasts to a carving board, cover loosely with aluminum foil, and let rest for 5–10 minutes. Slice into ½-inch slices, removing twine as you go. Serve immediately with your family’s favorite gravy.

— "Everyday Gourmet Cookbook," Alice Osborne, Jeanne Wolfley and Kaycee Leishman

Raspberry Custard Tart

Yield: 4 servings

Prep time: 52 minutes plus 2 hours chill time

Bake time: 25 minutes

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