© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp unsalted butter
1/2 c pine nuts
1/2 c dried cranberries, rehydrated
2 c brioche, cut into small dice
5 Leaves fresh sage, cut into thin strips
1 BONELESS TURKEY BREAST
Salt and freshly ground black pepper To taste
Canola oil, for searing As needed
1 Pint cream
15 Leaves fresh sage
10 Leaves baby spinach
Canola oil As needed
Salt and freshly ground black pepper To taste
Canola oil, for sautéing As needed
1 c yellow onion, finely minced
6 c assorted fresh mushrooms, cut into large pieces
1 c Swiss chard stems, cut into thin pieces
1 tbsp garlic chives, finely minced
1 Bunch Swiss chard leaves, cut into large pieces
1/2 c dry white wine
3 tbsp unsalted butter, cut in chunks
1 tbsp fresh thyme
Salt and freshly ground black pepper To Taste
TURKEY BREAST and STUFFING
Preheat oven to 300 degrees F.
Heat 3 tablespoons butter in pan and add pine nuts, cranberries, brioche and sage leaves. Cook for about 2 minutes. Mix well and allow to cool.
Remove skin from the turkey breast and butterfly it.
Spread stuffing mixture to within 1-inch of the edges. Starting with a long edge, roll up the meat. Tie with butchers twine in 3 or 4 places to secure it. Season with salt and pepper.
Sear in pan with hot canola oil until all sides are golden brown.
Oven roast until internal temperature reaches 165 degrees F.
SAGE PESTO CREAM
Reduce cream by half over high heat.
Puree sage and spinach in blender with just enough oil to allow the puree to be smooth.
Add puree to cream. Adjust consistency.
Season to taste with salt and pepper. Hold warm on the side.
MUSHROOMS and SWISS CHARD
Over very high heat and in a large pan, sauté onions in oil.
Add mushrooms and chard stems and cook, stirring, until almost done. Add garlic chives and chard leaves and cook until all are tender.
Deglaze with wine. Add 3 tablespoons cold butter in small chunks to finish and emulsify sauce.
Add thyme. Season to taste with salt and pepper.
SERVICE
To serve, remove twine and slice the turkey in rounds.
Place some mushroom-chard mixture in center of each plate. Top with turkey.
Pour sage cream around the outside of the plate.