Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy
Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy might be just the morn meal you are searching for. This recipe serves 8. One serving contains 952 calories, 64g of protein, and 44g of fat. A mixture of bay leaf, coriander, sunflower seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Instructions
1
Watch how to make this recipe.
2
Preheat oven to 450 degrees F.
Equipment you will use
Oven
3
Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner.
Equipment you will use
Roasting Pan
4
Mix grill seasoning, cumin, paprika and coriander together.
Ingredients you will need
Grill Seasoning
Coriander
Paprika
Cumin
Equipment you will use
Grill
5
Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste.
Ingredients you will need
Pistachio Nuts
Cilantro
Parsley
Basil
Thyme
Equipment you will use
Food Processor
6
Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand.
Equipment you will use
Spatula
Bowl
7
Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.
Ingredients you will need
Extra Virgin Olive Oil
Meat
Equipment you will use
Kitchen Thermometer
Roasting Pan
Knife
Aluminum Foil
Oven
8
While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened.
Ingredients you will need
Salt And Pepper
Vegetable
Zucchini
Butter
Celery
Whole Turkey
Apple
Onion
Equipment you will use
Frying Pan
9
Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish.
Ingredients you will need
Poultry Seasoning
Salt And Pepper
Sunflower Seeds
Vegetable
Stuffing
Stock
Equipment you will use
Frying Pan
10
Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.
Ingredients you will need
Stuffing
Whole Turkey
Equipment you will use
Oven
Frying Pan
11
In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet.
Ingredients you will need
Butter
Onion
Sauce
Equipment you will use
Pot
12
Add the flour to the skillet and whisk 1 minute.
Ingredients you will need
All Purpose Flour
Equipment you will use
Frying Pan
Whisk
13
Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.
Ingredients you will need
Chicken Stock
Chipotle Chiles
Gravy
Sauce
Salt
Equipment you will use
Whisk
14
Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.