Stuffed Turkey Breast with Carrot and Prunes

And other part of turkey breast was used for roll, stuffed with carrot and prunes. Great hot and cold too. Makes awesome sandwiches.

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Yield: 4 servings

about 20 oz. turkey breast with whole skin
1 medium carrot
8-10 pitted prunes
2 garlic cloves, minced
salt and pepper
6 cups water or turkey stock

Place carrot in microwave and cook about 1 minute, or boil it until semi-soft.  Cut lengthwise in two parts.

Remove the skin of the turkey, set aside. Butterfly turkey breast, sprinkle with garlic, salt and pepper. Place prunes and carrot on the long edge, roll up meat, cover with remaining skin, wrap in plastic food wrap film, tie the ends and fasten with butchers twine.

Place turkey roll in roasting pan, add water or stock, cover with foil and bake in preheated oven at 350F for 45 minutes. Let cool, remove all twine and wraps and cook in preheated skillet until golden brown.

1 serving is about 215 calories

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