Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing

Name: Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Southern
Ingredients: 2 Boneless Turkey breasts; 237 milliliters chicken stock; 946 milliliters crumbled cornbread, store-bought; 12 servings Kosher salt and freshly ground black pepper; 4 whole leeks, white part only, roots trimmed and cut into rings; 2 Tbsps extra-virgin olive oil; 1 leave from 2 fresh thyme sprigs; 2 Tbsps unsalted butter

Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing might be a good recipe to expand your main course collection. One portion of this dish contains about 30g of protein, 9g of fat, and a total of 260 calories. This recipe serves 12. If you have leaves from 2 thyme sprigs, cornbread, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F

Equipment you will use

Oven

Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil.

Ingredients you will need

Olive Oil

Butter

Leek

Water

Equipment you will use

Bowl

Frying Pan

Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored.

Ingredients you will need

Salt And Pepper

Leek

Thyme

Remove the leeks from heat to cool.

Ingredients you will need

Leek

In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cornbread

Leek

Equipment you will use

Bowl

Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll.

Ingredients you will need

Whole Turkey

Meat

Roll

Equipment you will use

Knife

Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.

Ingredients you will need

Stuffing

Whole Turkey

Place the remaining stuffing in a small baking dish and cook alongside the turkey.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Baking Pan

Tie in 4 places with kitchen twine and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Kitchen Twine

Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Roasting Pan

Put the turkey in the roasting pan and sear all over.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Equipment

Ingredients

Servings:

Boneless Turkey breasts 237milliliters

chicken stock 946milliliters

crumbled cornbread, store-bought 12servings

Kosher salt and freshly ground black pepper 4

whole leeks, white part only, roots trimmed and cut into rings 2Tbsps

extra-virgin olive oil 1leave

from 2 fresh thyme sprigs 2Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.