You may also like
Categories:Viewed: 48 - Published at: 4 years ago
Ingredients
- 1/4 cup dried chestnuts
- 1/2 large turkey breast
- 2 Bosc pears, peeled, cored and cut into 1/4-inch chunks
- 3 tablespoons chopped fresh rosemary leaves
- 1 cup fresh bread crumbs
- 2 eggs, beaten
- Salt and pepper
Method
- Preheat oven to 425 degrees.
- In a small saucepan, combine the chestnuts with water to cover.
- Bring to a boil and boil for 20 minutes.
- Drain well.
- Have your butcher butterfly the raw turkey breast to a consistent 1/2-inch thickness.
- In a mixing bowl, stir together the chestnuts, pear cubes, rosemary leaves, bread crumbs, and eggs and mix well.
- Season the surface of the turkey breast with salt and pepper and lay the stuffing mix on top.
- Roll the breast and stuffing up like a jelly roll and tie with butcher's twine.
- Place in a roasting pan and roast for 60 to 75 minutes, until an instant-read thermometer reads to 155F at the center.
- Remove from the oven and allow to rest 10 minutes before carving.
