Turkey Breast with Oyster Stuffing

Name: Turkey Breast with Oyster Stuffing
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 227 grams bacon cut into 1/2-inch pieces; 6 servings Freshly ground black pepper; 1 kilograms boneless turkey breast, skin on; 3 liters day old bread, broken up (about 1 loaf); 355 milliliters celery diced (about 6 stalks); 296 milliliters clarified butter; 28 grams dried sage; 237 milliliters dry white wine; 79 milliliters all-purpose flour; 158 milliliters chopped fresh parsley leaves; 473 milliliters onion, finely diced (about 2 to 3 large onions); 6 servings Salt; 18 mediums shucked oysters; 237 milliliters Turkey neck and giblets to make turkey giblet stock

Turkey Breast with Oyster Stuffing might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 60g of protein, 61g of fat, and a total of 981 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 3 hours. It is perfect for Thanksgiving. A mixture of bacon, parsley leaves, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

In a large skillet, cook bacon over low heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove bacon and set aside to drain.

Ingredients you will need

Bacon

Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes.

Ingredients you will need

Bacon Drippings

Celery

Onion

Sage

Equipment you will use

Frying Pan

Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.

Ingredients you will need

Stuffing

Oysters

Parsley

Butter

Pepper

Bread

Sage

Salt

Equipment you will use

Frying Pan

Preheat an oven to 400 degrees F.

Equipment you will use

Oven

Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.

Ingredients you will need

Salt And Pepper

Turkey Breast

Stuffing

Equipment you will use

Kitchen Twine

Kitchen Thermometer

Skewers

Oven

While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat.

Ingredients you will need

Turkey Necks

Whole Turkey

Stock

Water

Meat

Equipment you will use

Sauce Pan

Oven

Frying Pan

Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux.

Ingredients you will need

All Purpose Flour