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The Prairies: Chorizo Stuffed Roast Turkey Breast with Fall Fruit & Goat Cheese Bread Pudding

Chef Nick Beaumont,
The Fairmont

Update your traditional roasted turkey with this delicately stuffed breast. If you don’t have a meat grinder at home, ask your butcher to do it for you.

Stuffed Roast Turkey Breast
4 Tbsp butter
1/2 white onion, finely chopped
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh sage
6 bacon strips, chopped
1 whole turkey breast, skin on
3/4 cup cubed turkey thigh meat
1/2 cup cubed chorizo sausage
1 egg
salt and pepper to taste
butcher’s twine

Bread Pudding
2 cups cubed white bread
1 egg, beaten
1 Tbsp heavy cream
4 Tbsp crumbled goat cheese
4 Tbsp dried fruit
1 Tbsp finely diced chives
salt and pepper to taste

Stuffed Roast Turkey Breast
1. Preheat oven to 350°F.
2. Melt butter with bacon. Over medium heat, add herbs and onions. Cook until onions are translucent.
3. Pass turkey thigh meat, chorizo and cooled bacon mixture through meat grinder. Reserve in a bowl.
4. Blend one whisked egg into meat mixture. Add salt and pepper.
5. Lay turkey breast skin side down on top of four pieces of butcher’s twine. Pull tenderloin aside and make a single incision down length of breast. Stuff chorizo mix into incision. Carefully roll over turkey breast, tucking stuffing into centre. Tie up breast with twine.
6. Season breast with salt and pepper or choice herbs and spices.
7. Roast turkey until digital thermometer reads 165°F at the thickest part (approx. 45 mins).

Yield 6 servings

Bread Pudding
1. Preheat oven to 350°F.
2. Combine ingredients in a bowl and mix until bread is moist. Season to taste.
3. Grease small muffin tin and divide mixture evenly through moulds.
4. Bake for 20-25 mins until puddings are cooked through.

Yield 8 servings

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