50 (8 oz each) TURKEY BREAST STEAKS
STUFFING
7 oz butter
1-1/2 lbs yellow onions, chopped
1-1/2 lbs celery, chopped
1-1/2 lbs carrots, chopped
7 large Red Delicious apples, cubed
13 oz raisins
13 oz prunes, pitted, cubed
1-1/2 lbs day old white bread, cubed
1-1/2 Pints TURKEY STOCK
3/4 c fresh parsley, chopped
1-1/2 tbsp poultry seasoning
4-1/2 lbs TURKEY BACON, sliced
TURKEY GRAVY
7 oz butter
1-1/2 tbsp garlic, minced
1-1/2 lbs yellow onion, chopped
1-1/2 lbs celery, chopped
1-1/2 lbs carrot, chopped
1-1/2 c all purpose flour
4-1/2 qt TURKEY STOCK
Salt and white pepper To Taste
Cut pocket in each turkey steak and refrigerate.
In a braising pan, heat 7 ounces butter and saute 1-1/2 pounds each onions, celery, carrots and 7 apples. Remove from heat and transfer to bowl.
Add raisins, prunes, bread, 1-1/2 pints stock, parsley, and poultry seasoning. Mix well.
Stuff each breast steak with 2 ounces of stuffing. Cut bacon slices in half and place 4 half slices over each breast steak.
Bake in preheated 350 degree F convection oven for 18 to 20 minutes or until the internal temperature reaches 165 degrees F. Remove bacon slices if desired.
For gravy: In a large stock pot, heat butter and saute garlic with the remaining onions, celery, and carrots for 15 to 20 minutes on medium-high heat or until light brown.
Add flour and saute for 2 to 3 minutes. Add stock and bring to a boil. Simmer for 35 to 40 minutes until thickened. Season to taste. Strain.
Serve 2 ounces of gravy with turkey and garnish as needed.
580 Total Calories
180 Calories from Fat
20 g Total Fat
31 % Daily Total Fat
8 g Saturated Fat
40 % Daily Saturated Fat
205 g Cholesterol
68 % Daily Cholesterol
1640 mg Sodium
68 % Daily Sodium
29 g Total Carbohydrates
10 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
12 g Sugars
69 g Protein
40 % Daily Protein
8 % Daily Vitamin C
8 % Daily Calcium
25 % Daily Iron