Roast breast of turkey w/escarole stuffi

8 Servings

Ingredients

Quantity Ingredient
1 Whole turkey breast; defrosted; skinned, boned and butterflied
3 Average oranges; juice and grated peel of
⅓ cup Red wine vinegar
⅓ cup Dry red wine
⅓ cup Olive oil
⅓ cup Honey
2 tablespoons Olive oil
2 Onions; chopped
3 cups Escarole; torn into small pieces (I just cut it)
2 cups Matzo farfel or stuffing mix
2 cups Coarsely chopped pecans
1 cup Coarsely chopped apricots
3 Eggs; lightly beaten (or use egg substitute)
Freshly found black pepper
1 cup Dry red wine
¾ cup Chicken broth
¼ cup Honey
Corn or potato starch for thickening

Directions

MARINADE

STUFFING

SAUCE

From: birgittaw@... (Birgitta Wade) Date: Fri, 09 Aug 1996 21:13:17 -0400 This is probably my favorite turkey breast recipe. Once you get the turkey breast butterflied, it's not a big deal, but it gets rave reviews, has traditional ingredients, freezes nicely and reheats well. All your husband has to do it to defrost it (figure on at least 24 hours in the refrigerator) -- you cover it with foil, add a little broth, reheat for 30 minutes in 375 degree oven, heat the sauce and there you are. I once substituted part of the red wine vinegar with balsamic (Kedem makes a kosher one), but a little goes a long way. A tablespoon is plenty! Think of this as a jelly roll since assembly is virtually identical. Slices are nicely pale green and look lovely.

Start with the turkey roast: Take the skin off. Remove the meat from the bones the same way you would debone a chicken breast for cutlets: Start by peeling the meat from the ribs, working with a boning knife scraping away from the ribs, and using your hands. If you have a kosher butcher, you can probably con him into doing this for you! Once it's off the carcass, lay it flat, and cut into it lengthwise so that you can peel it back on itself forming a rectangle.

Mix ingredients for marinade. Place roast in a shallow bowl, pour marinade over, cover and refrigerate overnight. Turn once or twice. Make stuffing: Heat oil and saute onion in large saucepan. Add escarole and cook until all is wilted. A little garlic doesn't hurt either. Remove to a large bowl and stir in farfel, nuts, apricots, eggs and pepper to taste.

Assembly: Remove turkey from marinade and put on large flat surface (what was the top down) Put marinade in saucepan and set aside. Spread the meat with the stuffing about one inch from the edges. Roll up like a jelly roll and tie every inch or so. Don't worry about torn pieces -- just stick them back in.

Place roast on a rack and bake in preheated oven for about 1 hour. Add about a cup of water to the bottom of the pan. While roasting, add the wine and broth to the marinade you saved in saucepan, bring to a boil and reduce by half. Set aside.

Remove turkey from roasting pan. Pour the drippings into the saucepan and brush the turkey with the honey. Put back in the oven for another 15 minutes, drizzle with more honey, and roast another 15 minutes or until meat thermometer reachs 150 degrees. Remove roast to cutting board and let cool before wrapping securely in foil and freezing. Finishg sauce: Put the roasting pan with those nice brown bits over medium heat, add a little of the sauce, and scrape off the bits. Place into saucepan, add starch and whisk until the sauce comes to a boil and thickens. Add salt and pepper to taste, add more wine and/or honey if needed. Freeze.

To reheat: Bring roast to room temperature, place in roasting pan, roast at 375 for 30 minutes. Reheat sauce, slice roast, drizzle sauce over roast and pass remaining sauce.

Note: It took longer to keyboard this than to make it! JEWISH-FOOD digest 311

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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