This mouth-watering Maple Stuffing will leave your guests wanted more! A perfect dish to serve at during the holiday season.
|50 ml||Butter, divided and softened|
|30 ml||Finely diced onion|
|1||Garlic clove, minced|
|15 ml||Fresh sage, chopped|
|50 ml||Chopped fresh or frozen cranberries|
|175 ml||Cooked long grain and wild rice mix|
|850 g||Package MAPLE LEAF Prime® Turkey Split Breast|
|10 ml||Olive Oil|
|50 ml||Real maple syrup|
|4||Large carrots, cut into 3-inch (8 cm) pieces, lengthwise|
|Salt and pepper to taste|
PREHEAT oven to 350°F (180°C). HEAT 1 tbsp (15 mL) butter in a large pan, on medium-low, and sauté onions until transparent. Add garlic, sage and cranberries. Sauté for three minutes more or until cranberries have softened. Remove from heat and stir in rice, season with salt and pepper and set aside to cool.
DEBONE turkey by running a sharp knife along the bone, removing as much meat as possible. Place turkey breast flat with skin side up. Cut the breast in half lengthwise leaving a 1-inch (2.5 cm) hinge to keep as one piece.
SPOON the stuffing mixture into the centre of the bottom piece of the breast leaving a 1-inch (2.5 cm) border around the sides. Fold the turkey breast around the stuffing, fully enclosing the stuffing and secure the turkey with a skewer.
TOSS carrots lightly with olive oil and place in a roasting pan.
PLACE the turkey breast on the carrots and rub with the remaining butter and pour maple syrup over the turkey. Season with salt and pepper; cover and bake for 30 minutes.
UNCOVER and continue to roast for 1 hour or until a meat thermometer registers 170°F (77°C). ALLOW turkey to rest for 5 minutes. Remove skewers from turkey breast and slice in 1-inch (2.5 cm) thick slices.
SERVE with roasted carrots and maple butter pan drippings that have collected in bottom of pan.
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