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Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy

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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

You can never have too many breakfast recipes, so give Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy a try. This recipe makes 8 servings with 953 calories, 64g of protein, and 44g of fat each. This recipe covers 70% of your daily requirements of vitamins and minerals. If you have bay leaf, slightly rounded tablespoons flour, grill seasoning 3 palm fulls, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy, Stuffin' Egg Muffin, and STOVE TOP Stuffin' Egg Muffin are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
Preheat oven to 450 degrees F.
Equipment you will use
OvenOven
3
Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner.
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Roasting PanRoasting Pan
4
Mix grill seasoning, cumin, paprika and coriander together.
Ingredients you will need
Grill SeasoningGrill Seasoning
CorianderCoriander
PaprikaPaprika
CuminCumin
Equipment you will use
GrillGrill
5
Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste.
Ingredients you will need
Pistachio NutsPistachio Nuts
CilantroCilantro
ParsleyParsley
BasilBasil
ThymeThyme
Equipment you will use
Food ProcessorFood Processor
6
Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand.
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SpatulaSpatula
BowlBowl
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 OilExtra Virgin Olive Oil
MeatMeat
Equipment you will use
Kitchen ThermometerKitchen Thermometer
Roasting PanRoasting Pan
KnifeKnife
Aluminum FoilAluminum Foil
OvenOven
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 PepperSalt And Pepper
VegetableVegetable
ZucchiniZucchini
ButterButter
CeleryCelery
Whole TurkeyWhole Turkey
AppleApple
OnionOnion
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Frying PanFrying 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 SeasoningPoultry Seasoning
Salt And PepperSalt And Pepper
Sunflower SeedsSunflower Seeds
VegetableVegetable
StuffingStuffing
StockStock
Equipment you will use
Frying PanFrying 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
StuffingStuffing
Whole TurkeyWhole Turkey
Equipment you will use
OvenOven
Frying PanFrying 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
ButterButter
OnionOnion
SauceSauce
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PotPot
12
Add the flour to the skillet and whisk 1 minute.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Frying PanFrying Pan
WhiskWhisk
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 StockChicken Stock
Chipotle ChilesChipotle Chiles
GravyGravy
SauceSauce
SaltSalt
Equipment you will use
WhiskWhisk
14
Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.
Ingredients you will need
StuffingStuffing
Mounds BarMounds Bar
Whole TurkeyWhole Turkey
GravyGravy
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score100
Very Healthy
Dish TypesMorning MealBrunchBreakfast
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