BEST stuffed turkey breast EVER. I'm not exaggerating. I mean it. This is SO worth every moment it takes to make it. The fact that you're using all whole foods make it even better. The fact that you don't feel like a bloated mess after... the BEST! Plus it's 100% kid approved. Both of my little ones LOVED the whole thing (which NEVER happens). The turkey is moist (even though I hate that word it's exactly what it is. The stuffing is definitely not bread-like, but it's filling, delicious and I didn't miss the stove top what-so-ever. **Check out the recipes for the cocktail & side dishes here** First you have to make the stuffing.
Ingredients: 2⁄3 cup dry farro
2⁄3 cup dry lentils
4 cups + 3 Tbsp. low-sodium organic chicken (or vegetable) broth
1⁄3 cup dried cherries
¾ cup boiling water
4 tsp. olive oil
½ cup chopped celery (approx. 1 large stalk)
¼ cup chopped shallots (approx. 2 medium shallots)
2⁄3 cup ¼-inch cubes butternut squash, peeled
4 fresh sage leaves, finely chopped
4 tsp. apple brandy (substitute unsweetened apple juice)
1⁄3 cup fresh orange juice (juice of 1 small orange)
2 tsp. finely grated orange peel (orange zest)
¾ tsp. ground nutmeg
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Instructions
1. Preheat oven to 375º F.
2. Combine farro, lentils, and broth in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; gently boil, covered, for 50 to 55 minutes, or until lentils and farro are tender-crisp.
3. While grains are cooking, combine cherries and boiling water in a medium bowl; soak for 15 minutes. Drain and set aside.
4. Heat oil in large nonstick skillet over medium-high heat.
5. Add celery and shallots; cook, stirring frequently, for 5 minutes.
6. Add squash, cook, stirring frequently, for 4 minutes, or until squash is tender-crisp.
7. Add sage; cook, stirring frequently, for about 3 minutes.
8. Add brandy (if desired); cook, stirring frequently, for 2 to 3 minutes, or until liquid has almost completely evaporated.
9. Add orange juice, orange peel, cherries, nutmeg, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes.
10. Add contents of skillet and water to saucepan of cooked grains; mix well. Remove from heat.
11. Use to stuff turkey (recipe below) If you're going to use it as a casserole, place stuffing in prepared (lightly greased 3-quart casserole dish). Set aside. casserole dish. Top with almonds. Bake for 18 to 22 minutes, or until almonds are golden brown.
TIPS: • If using this recipe for Whole-Grain Stuffed Turkey, use 1½ cups of Whole-Grain Stuffing to fill the turkey
Recipe for Whole Grain & Lentil Stuffed Turkey Ingredients:
2 Tbsp. ghee (organic grass-fed, if possible) 1 clove garlic, finely chopped 1 bay leaf, crushed
1 sprig fresh thyme
1 raw small turkey breast deboned, skin on, butterflied (approx. 2½ lbs.)
Sea salt (or Himalayan salt), divided use
Ground black pepper, divided use
1½ cups Whole-Grain Stuffing (see separate recipe for Whole-Grain Stuffing)
Instructions:
1. Preheat oven to 375º F.
2. Combine ghee, garlic, bay leaf, and thyme leaves (discard stem) in a small bowl; mix well.
3. Place turkey breast, skin-side down, on a cutting board. Rub meat side of turkey breast with half of ghee mixture. Season with salt and pepper.
4. Spread stuffing in an even layer over ghee mixture, covering the entire surface of turkey breast.
5. Roll turkey breast into a tight log, with stuffing on the inside and skin on the outside; wrap kitchen twine around turkey breast and tie lightly.
6. Rub outside of turkey breast with remaining half of ghee mixture. Season with salt and pepper.
7. Place in roasting pan on rack. Bake for 65 to 75 minutes, turning every 20 minutes so skin crisps evenly, or until a thermometer placed into center of turkey breast reaches 165º F.
8. Allow the turkey breast to rest at room temperature for 15 minutes; remove twine and skin. Cut into eight 1-inch thick slices.
TIPS: • To butterfly a turkey breast, lay it skin-side down on a clean cutting board. Using a sharp knife, cut the breast in half laterally, leaving about ½ inch before slicing all the way through the outer edge. Open the cut breast along the ½-inch binding like a book to reveal a turkey breast that is doubled in size and half the width. You can also ask the butcher at your grocery store to butterfly a turkey breast for you and skip this step.