California Raisin, Sweet Plantain and Walnut-stuffed Turkey Breast with Bok Choy Vegetables in Guava Sauce
California raisins, walnuts, mushrooms and plantains give a different twist to turkey breast.
- Serving Size: Turkey slices and sauce
- 2 1/2 pounds turkey breast
- 2 tablespoons finely chopped fresh cilantro
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper; to taste
- 1 cup demi-glaze
- 5 teaspoons barbecue sauce
- 1 cup guava glaze
- 2 teaspoons brown sugar
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 2 red tamarillos
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound walnuts
- 2 tablespoons olive oil
- 1/2 cup celery, diced 1/4 inch
- 1 medium onion, finely chopped
- 1/2 cup California raisins
- 1/2 pound fresh chanterelle mushrooms
- 1 fresh red pepper, seeded and diced
- 1 teaspoon cognac
- 2 tablespoons finely chopped cilantro
- 1 pound sweet plantain
- 4 teaspoons Pasteurized Eggs
- 2 teaspoons Pommery mustard
- 3 baby bok choy
- 1 yellow zucchini
- 4 baby carrots
- 2 tablespoons olive oil, divided
Arrange turkey breast lengthwise on work surface. Starting at top with sharp knife and being careful not to cut all the way through, score breast in half lengthwise down the middle to about 1 inch from end. Then, turning knife horizontally, cut turkey open on either side to form 2 flaps. Open flaps brush with oil; sprinkle with cilantro and garlic. Salt and pepper to taste. Place between two sheets of plastic wrap and set aside to marinate.
In a small saucepan, cook demi-glaze, barbecue sauce and guava glaze with brown sugar for about 20 minutes. Reduce heat and add chicken stock and tamarillos; simmer until reduced by half. Strain sauce into clean pan. Stir in heavy cream. Salt and pepper, to taste. Reserve and keep warm.
Preheat oven to 350°F and toast walnuts just until fragrant, about 5 minutes. Heat oil in sautépan and sauté celery, onion, raisins, mushrooms and red pepper. Add brandy. Turn all into bowl with sweet plantain and toss with fresh cilantro, egg and mustard. Set aside.
Turn oven to 375°F. Spoon stuffing onto prepared turkey and roll up like jellyroll. Tie at 1-inch intervals with kitchen string. Roast in preheated oven at 375°F for 45 minutes or until (170°F in center). Remove from oven and allow to stand a few minutes until ready to serve.
Meanwhile, clean and coarsely chop baby bok choy. Slice yellow zucchini diagonally. Blanch carrots. Toss vegetables with oil and sauté beginning with baby carrots, then zucchini and finally baby bok choy. Remove each to dry pan when done and keep warm for service.
Slice turkey breast. Portion and spoon vegetables onto 8 individual serving plates. Arrange turkey slices along side and spoon sauce over. Serve hot.
Nutrition Facts Per Serving
Calories 710 (54% from fat); Total Fat 44g (sat 8g, mono 12g, poly 4g, trans <1g ); Cholesterol 115mg; Protein 43g; Carbohydrate 42g; (Dietary Fiber 9g; Sugars 15g; ); Iron 6mg; Sodium 490mg; Calcium 405mg; Potassium 1883mg
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