The fancy word for stuffed turkey breast is “galantine,” which I love because it sounds so elegant. In any event, it’s a fairly easy, but elegant way to serve turkey for a small group. With lots of side dishes you could get away with 8 to 10 people.
Use your favorite stuffing or my recipes for Cranberry and Challah Stuffing; Bacon, Rosemary and Cornbread Stuffing or Sausage and Apple Stuffing.
3 cups of your favorite stuffing
deboned whole turkey breast from a 12 to 14 pound turkey, skin on, about 4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
Lay the turkey breast skin side down between two large layers of plastic wrap. With a meat tenderizer, pound the breast until it is an even thickness and 1/2-inch thick. Discard the plastic. Season the breast with salt and pepper. Place the stuffing in a row in the middle of the pounded turkey breast short side to short side. Roll one side of the turkey up and over the stuffing, tucking everything in as neatly and tightly as you can. Roll the other side to make a log with the stuffing in the center. Use tooth picks to hold the final edge in place while you tie it with butcher’s string every 1 to 2 inches.
Preheat oven to 375 degrees. Heat a large, oven proof skillet over medium high heat and add the canola oil. Carefully place the roll into the pan. Brown for 10 minutes on all sides, turning as needed. Transfer skillet to oven and cook for 45 minutes or until an internal thermometer reads 155 in the center of the roll. Let rest 5 minutes and slice in 1/2 inch slices.
Serves 6 to 8
E was able to follow the recipe without a picture, by practicing with a piece of paper first. It’s actually harder to write than it is to do.