Turkey breasts stuffed with pear and bread стаффингом. 
Time: 13 час. thirty min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Marinade
- 6 tbsp. water
- 0.5 tbsp. salt
- 0.5 tbsp. Sahara
- 5 sprigs of thyme
- 1 branch of sage
- 0.5 tsp red chili flakes
Stuffed turkey
- 2 boneless turkey breasts (900 g each)
- 2 tbsp. l (30 gr.) Butter
- 1 chopped large shallots
- 1 tbsp. l shredded sage
- 1 tsp chopped thyme
- 0.5 tsp red chili flakes
- 1 ripe but hard enough pear, peeled and cut on cubes of 0.7 cm.
- 2 tbsp. l finely chopped walnuts
- 1 tbsp. bread crumbs
- 0.5 tbsp. chicken broth
- 6 thinly sliced bacon
- 1 tsp paprika
- 2 tbsp. l vegetable oil
- You will need: twine for meat
Recipes with similar ingredients: turkey, bacon, pears, nuts walnuts, shallots, red pepper flakes, thyme, sage, paprika
Recipe preparation:
- Start by making the marinade. In a large bowl, mix everything. ingredients and mix until salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered by it. Refrigerate for at least 1 hour or for night.
- For turkey: Melt the butter in a large frying pan on medium heat. Add shallots, sage, thyme, chili flakes and a pinch of salt; fry for 5 minutes. Dodge the fire to medium. Add the pear, evenly distributed in one layer. Give fry for 2 minutes without interfering. Stir and fry for another 1 minute, then remove from heat. Put the mixture in a bowl and add the walnuts. walnut, breadcrumbs and chicken stock. Stir and season salt and pepper to taste. Allow to cool.
- Remove the breasts from the marinade and dry. Cut the breasts into two equal parts horizontally, leaving approximately 1 cm. uncut on the one hand, so that the breast can be opened like a book. Sprinkle salt and pepper to taste. Put a large piece of cling film on clean chopping board. Put 3 slices of bacon in parallel in 1 see apart on top of the film. Spread open one of the breasts cut side up, longitudinally on top of bacon. Lay out half fillings on one half of the breast, close on top with the other half, then wrap it tightly with bacon. Make sure the strips of bacon fit tightly to the turkey. Sprinkle the bacon on the outside with paprika. Tight wrap in tape and wrap the ends so that the breast retains its shape. Do the same with the remaining bacon, turkey and toppings. Place the breasts on a tray and leave in the refrigerator for at least at least 1 hour. Pull breasts out of the refrigerator 30 minutes before how will you bake them. Peel off the film and with 3 pieces twine for meat tie a twine over the center of three strips of bacon, so that the breast retains its shape when frying.
- Preheat the oven to 190 ° C. Preheat a large frying pan on moderately high heat and add 1 tbsp. l vegetable oil. Put one of the breasts, knotted down, in a pan and fry until the bacon is slightly crispy and the turkey toast, about 4 minutes on each side. Put breast on a baking sheet. Fry the remaining turkey breast with 1 tbsp. l vegetable oil and also place it on a baking sheet. Put baking pan in the oven and cook until the turkey is baked and the internal temperature becomes 70 ° C (measure with a thermometer to meat), about 60 minutes. Take the turkey out of the oven for chopping board and let lie 15 minutes before slicing. Cut off twine, chop the breasts, lay on a serving platter and serve. Cabernet Sauvignon wine is suitable for this dish. Recipe Turkey stuffed with bread stuffing and wrapped in bacon.
