Servings: 4 or 2 with leftovers
A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless half turkey breast, it will probably be skinless. You may see bone-in, skin-on breasts as well; either ask your butcher to bone it for you, or bone it yourself.
Try a fruity white with crisp acidity such as a Pinot Gris. The A to Z Pinot Gris or the Elk Cove Pinot Gris, both from Oregon, are good options.
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I made this last for dinner and it was very, very good. I do wish that I had brined the turkey breast before making it. That would be my only complaint -- but not about the recipe! The end pieces were a tad dry but the bacon kept the majority of it quite moist.
The filling is really, really good. My turkey breast was a little bigger than called for in this recipe so I wish I had made more stuffing. Delicious recipe! Will definitely make again.
I combined this recipe with the one on Martha Stewart's website. After stuffing & rolling I wrapped it in cheesecloth and spread butter all over it. Tied it up and baked in the oven at 400. Done in 45 minutes. Huge hit!! Delicious and pretty!
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