 MEDITERRANEAN SPRING TURKEY BREAST From Chef Shelley Ward (Shelley's In the Kitchen) 1 half turkey breast, boned and butterflied 1 6-oz. bag of Mrs Cubbison’s Seasoned Dressing 1 2/3 cup chicken stock 1 - 2 tablespoons unsalted butter 1/2 leek, cleaned and diced 2 tablespoons pine nuts 1 lemon, zested and sliced thinly 2 tablepoons Italian parsley 1 tablespoon fresh oregano 1 tablespoon fresh thyme 2 cloves garlic, minced 1/4 cup Mediterranean olives olive oil salt and pepper, to taste 1 cup chicken stock 1 cup dry white wine 2 tablespoons flour 2 tablespoons butter Preheat oven to 400 degrees F. Saute leek, pine nuts, and lemon zest in butter. Make dressing according to package directions. Begin by adding chicken stock to leek mixture. Simmer according to directions. Remove from heat and add the dry dressing. Stir and cover. Let set for 5 minutes. Butterfly turkey breast and loosen the skin. Season both sides with salt and pepper. Chop the fresh herbs and add the garlic and some olive oil to create a paste. Rub the paste under the skin side of the turkey breast. Crush and pit olives. Chop roughly and sprinkle on top of the herbs. Top with the thinly sliced lemon. Carefully, turn over the turkey breast and spread a layer of dressing over the inside. Roll tightly and truss with butcher string. Place in roasting pan and add chicken stock and white wine. Roast for 50-70 minutes until internal temperature of 165 degrees F. is reached. Remove turkey from the pan and let rest for 10 minutes. To make pan gravy: Mix the flour and butter together with fingers to form a paste. Add small bits to the pan juices and whisk over medium heat until desired thickness. Adjust seasoning. Serve over sliced turkey breast. |
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