Turkey Breast with Oyster Stuffing
- 1/2 pound bacon cut into 1/2-inch pieces
- 2 cups onion, finely diced (about 2 to 3 large onions)
- 1 1/2 cups celery diced (about 6 stalks)
- 1 -ounce dried sage
- 12 cups day old bread, broken up (about 1 loaf)
- 2/3 cup chopped fresh parsley leaves
- 1 1/4 cups clarified butter
- 18 medium shucked oysters
- Salt
- Freshly ground black pepper
- 2 1/2 to 3 pounds boneless turkey breast, skin on
- Turkey neck and giblets to make 1 cup turkey giblet stock
- 1 cup dry white wine
- 1/3 cup all-purpose flour
- In a large skillet, cook bacon over low heat until crisp.
- Remove bacon and set aside to drain.
- Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes.
- Add sage and broken-up bread to the skillet.
- Stir in parsley, butter, oysters, salt, and pepper.
- Lightly toss stuffing, but mix well, and let cool.
- Preheat an oven to 400 degrees F.
- Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing.
- (You may want to secure with skewers or cotton kitchen twine.)
- Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
- While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock.
- Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets.
- When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing.
- Skim most of the fat from the pan juices, reserving 1/3 cup of the fat.
- Add the wine to the remaining pan juices and cook over medium high heat until reduced by half.
- In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux.
- Add stock and wine reduction, continuing to cook until gravy simmers.
- Add reserved cooked and chopped giblets and neck meat.
- Slice turkey to reveal stuffed interior and arrange on plate.
- Serve with gravy.
bacon, onion, celery, sage, bread, parsley, butter, oysters, salt, freshly ground black pepper, turkey breast, turkey neck, white wine, flour
Taken from www.foodnetwork.com/recipes/robert-irvine/turkey-breast-with-oyster-stuffing-recipe.html (may not work)