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STUFFED TURKEY BREAST
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 45 minutes to 1 hour
(approximately)
Yield: 6 Servings
One 2.2 pound (1 kg) (approximately)
turkey breast, boneless and skinless
1 ¾ cups (420 ml) chicken broth
¼ cup (60 ml) unsalted butter
2 tablespoons (30 ml) flour
1/3 cup (90 ml) dry white wine
Filling
1 cup (250 ml) hot water
4oz (110 g) dried porcini
6 ounces (170 g) thinly sliced pancetta
3 tablespoons (45 ml) olive oil, divided
6 ounces (170 g) crimini mushrooms,
sliced
½ tablespoon (7.5 ml) finely chopped
fresh rosemary
½ tablespoon (7.5 ml) finely chopped
fresh sage
2 shallots, finely diced
¼ cup (90 ml) chopped fresh parsley
1 ½ cups (360 ml) fresh crust-less
breadcrumbs (not dry)
prepare the Stuffing
1.
Soak porcini mushrooms in hot water
for 30 minutes to soften. Squeeze the
porcini mushrooms, chop and set aside.
Strain the liquid through a paper filter
(a coffee filter). Set aside.
2.
Heat 1 tablespoon (15 ml) olive oil in a
medium sized skillet. Fry the pancetta
until crispy (approximately 2 minutes).
Drain on paper towels and chop.
Set aside.
60
3.
In the same skillet add 1 tablespoon
(15 ml) olive oil and sauté the crimini
mushrooms and shallots until lightly
browned and liquid has evaporated.
Add fresh herbs. Set aside.
4.
In a medium sized bowl, combine
the porcini, pancetta, crimini and
breadcrumbs. Set aside.
prepare the Turkey
1.
Butterfly the turkey breast and cover
with plastic wrap. Pound the turkey
breast until about ½ inch (1.25 cm) thick.
Remove plastic wrap and lightly season
with salt and pepper. Spread the filling
leaving a 1 inch border (2.50 cm).
Starting at the long end, roll up the
turkey breast. Tie roll with butcher's
twine every 1 inch (2.50 cm) to secure
the roll.
2.
Place the turkey breast roast onto the
Breville broil rack with the baking tray
underneath. Rub the exterior of the
roast with 1 tablespoon (15 ml) olive oil.
Season the roast lightly with salt and
pepper.
3.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 375˚F (190˚C) and the TIME to 45
minutes (approximately). Press START/
CANCEL button to activate.
4.
Roast the turkey until a thermometer
inserted into the thickest part of the
roast registers 155˚F (68˚C).
5.
Remove the turkey breast roast from the
oven and tent with foil. Please see NOTE
on page 63.
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Make the sauce
1.
In a saucepan, melt the butter and add
the flour. Cook for 1 minute.
2.
Combine white wine, chicken stock
and reserved porcini liquid and pour the
contents into the saucepan whisking
constantly to avoid lumps. If lumps
occur strain the sauce using a fine mesh
sieve. Cook for 5 minutes uncovered on
medium to low heat or until thickened
and reduced by one third.
3.
Season the sauce with salt and pepper
if necessary.
Carving the roast
1.
Cut and remove the strings. Slice the
roast into ½ inch thick rounds and
arrange on a platter. Pour the sauce
over the sliced roast.
ApRICOT-BALSAMIC GLAZED
ROASTED CHICKEN LEGS
Function: ROAST
Temperature: 425˚F (218˚C); 375˚F (192˚C)
Cooking Time: 10 minutes; 25 minutes
(approximately)
Yield: 4 chicken legs
4 chicken legs
2 tablespoons (30 ml) unsalted butter
¹⁄ ³ cup (80 ml) apricot preserves
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) chopped rosemary
1 teaspoon (5 ml) chopped thyme
1 garlic clove crushed
Salt and pepper to taste
1.
Place the chicken legs on the Breville
broil tray with the baking pan underneath.
Season lightly with salt and pepper.
2.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 425˚F (218˚C) and the TIME for 10
minutes. Press the START/CANCEL
button to activate.
3.
Roast the chicken for the allotted time.
Then, turn the TEMPERATURE down to
375˚F (192˚C) and continue to roast for
approximately 25 minutes or until the
juices run clear and there is no longer
traces of pink inside.
4.
Meanwhile, melt the butter in a
saucepan on medium to low heat. Add
garlic and herbs and stir to extract the
aromas. Add the apricot preserves and
balsamic vinegar. Bring to a low simmer
and cook for approximately 5 minutes.
5.
Baste the chicken legs during the
last 10 minutes of roasting with the
apricot-balsamic glaze.
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