Swiss Chard and Gruyere Stuffed Turkey Breast
Every single food magazine I’ve gotten this month has featured turkey. Turkey for Thanksgiving. How to cook it, how to serve it, what to serve it with, what to do with the leftovers. 1-2 months of food magazines dedicated to one 2-hour meal. Granted, it may be one of the biggest meals of the year, but really? Come on. Thanksgiving is one of those holidays where many families have traditional recipes. For us, it’s the one meal we don’t turn to a magazine or cookbook to produce. We cook a turkey, dad makes cornbread stuffing and fresh cranberry relish, and there are always mashed potatoes. Just a couple of years-old recipes needed. So what, pray tell, am I supposed to do with those 4+ magazines devoted to the Turkey Day meal? Well, I figured, why not make those recipes now. Turkey still tastes good, I assure you, even if it’s not Thanksgiving. So here’s my first Thanksgiving recipe in October. Maybe there will be more to come…
Swiss Chard and Gruyere Stuffed Turkey Breast (serves 5-6, from Food Network Magazine, November 2009)
1 cup Arborio Rice, cooked
2 lb Swiss Chard, stems removed, chopped fine
1/2 lb Pancetta, diced
2 cloves of Garlic
4 oz Gruyere, diced
1/2 cup Fresh Basil, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Scallions, chopped fine
Lemon Zest (from 1 Lemon)
1/2 tsp Nutmeg
1 Turkey Breast, boneless, skin on, 3-4 lbs
3 cups White Cooking Wine
Also Needed: Cooking twine, roasting pan
The directions for this recipe are pretty simple, but do take time – set aside an hour or so to assemble, and another hour to cook. Stuffing could be made the night before, then assemble and cook the turkey the next night.
In a large pot of salted, boiling water, boil the chard for 3-4 minutes until tender. Drain and squeeze dry. Combine first ten ingredients, through the nutmeg. S&P to taste. This is the stuffing. The original recipe called for 4 eggs to be mixed into the recipe. I didn’t and it turned out fine. If you want to add the eggs, do it right before you assemble and cook the turkey!
Preheat to 400. Remove the skin from the turkey, and save it. Try not to punture it. Butterfly the turkey breast and pound into a 1/2 thick rectangle. Place the stuffing in the middle, and wrap into a log. Use the reserved skin to cover the overlap where the sides of the turkey breast meet up. Tie with the cooking twine (or if you’re like me and don’t have any, use a few pieces of thread braided together).
Well, that’s not a very pretty picture. But you get the point! It’s ok if the stuffing kind of spills out the ends. Pull some skin over and secure with a toothpick, if you can. Otherwise just let it be. Place the turkey roll in a roasting pan (note: not what’s pictured above!), and rub the EVOO and S&P onto the outside. Fill the bottom of the pan with the white wine and 2 cups of water. Insert an oven-safe thermometer, and roast at 400 for 45 minutes to an hour, or until the thermometer says 160 in the meat. Let stand 15 minutes before slicing, so the juices absorb. Don’t skip this!! Slice into rounds, and serve with the remaining juices from the pan. Mashed potatoes and green bean casserole optional!
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