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Turkey: Turkey Breast Stuffed with Fennel & Red Pepper

Source of Recipe

www.qualitygreens.com


List of Ingredients

� 1 Boneless double turkey breast
� 1 tbsp olive oil
� Pinch each salt & pepper
� 2 C Chicken stock
� 2 tbsp all purpose flour
� � C dry white wine

Stuffing:
� 4 oz pancetta or bacon chopped (optional)
� 1 Onion chopped
� 2 cloves garlic minced
� Half bulb of fennel/anise chopped (2 C)
� � tsp salt
� � tsp fennel seeds, crushed
� � C chopped roasted red pepper
� � tsp each: pepper & rosemary
� 1 tbsp chopped fresh thyme
� � fine bread crumbs (fresh)
� 2 tbsp chopped fresh parsley
� 2 tbsp pine nuts � toasted.


Recipe

� In a large skillet, cook bacon until crisp.� Spoon off fat.�

� Reduce heat to Med. Cook onion, garlic, fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often until onion is softened.� Stir in red pepper, bread crumbs, parsley and pine nuts.� Let cool 10 minutes.

�Open turkey breast and lay flat.� Fold back filets toward outside of breast.� Spread stuffing over breast leaving 1 inch border on all sides.� Roll up at 4 evenly spaced intervals.� Tie with kitchen string.� Brush with oil and sprinkle with Salt & pepper.� Place on rack in roasting pan; pour in � C of chicken stock.� Roast in 325 degree oven adding stock if necessary for 2.5 hrs until no longer pink inside.� Transfer to cutting board, tent with foil and let stand for 20 minutes.

� Skim fat from pan juices and whisk in flour over heat.� Whisk in remaining stock and wine ; bring to boil � stir until thickened.�

� Slice turkey and serve with sauce.

� 8 servings � enjoy!