Wild Rice-Stuffed Turkey Breast

  1. Combine cherries and wine; let stand 1 hour. Drain, reserving wine.
  2. Bring 2 cups chicken broth, wild rice, and next 4 ingredients to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Cool; stir in breadcrumbs and cherries.
  3. Remove bone from turkey breast, leaving skin and meat intact.
  4. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. Starting at a long side, tightly roll up breast, jellyroll fashion; secure at 2-inch intervals with kitchen string. Sprinkle with salt and 1 tablespoon pepper; place on a lightly greased rack in a roasting pan.
  5. Bake at 375u0b0 for 2 hours or until a meat thermometer inserted into thickest portion registers 180u0b0. Remove from pan, reserving drippings; let stand 10 minutes.
  6. Melt butter in a heavy saucepan over low heat; stir in reserved drippings. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add reserved wine and remaining 1 1/2 cups broth; cook over medium heat, whisking often, 5 minutes or until thickened. Serve with turkey.

cherries, port wine, chicken broth, wild rice, longgrain rice, freshly ground pepper, onion, celery, whole wheat breadcrumbs, turkey breast, fresh rosemary, garlic, kosher salt, freshly ground pepper, butter, allpurpose

Taken from www.myrecipes.com/recipe/wild-rice-stuffed-turkey-breast (may not work)

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