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Stuffed Turkey Breast

Servings = 12 | Serving size =about 5 ounces turkey with rice

This recipe is excellent as leftovers.

Serve with Roasted Beets or Green Beans with Red Onion

1 3/4 cup	water
1/2 cup	wild rice
1 cup	jasmine or basmati rice
1/2 tsp	salt
1 tsp	grapeseed oil
1 large	shallot
2 large	carrots
1/4 cup	pistachio nuts (shelled)
1/4 cup	dried currants
1/2 tsp	salt
1/4 tsp	fresh ground black pepper
1/2 tsp	dried basil
1/2 tsp	dried oregano
1 tsp	dried rosemary
1	3 1/2 lb. boneless turkey breast with skin on
8	six inch disposable small wooden skewers

Place the water in a medium sauce pan over high heat. When it comes to a boil add the wild rice, white rice and salt. Stir once. When the water comes to a boil again reduce the heat to a simmer. Cook covered, simmering slowly, until all the water is gone. Stir once and set aside. The rice will be slightly underdone.

While the rice is cooking place the grapeseed oil in a medium skillet over medium heat and add the shallot and carrots. Cook for about 4 – 5 minutes, stirring frequently.

Add the carrots and pistachio nuts. Cook for another 3 – 4 minutes.

Remove from the heat and fold into the cooked rice. Add the currants, salt, pepper, basil, oregano and rosemary and toss until well blended.

Preheat the oven to 350°F.

Lay the turkey breast on a cutting board skin side down. Using a sharp knife butterfly the breast open starting the cut on the side of the breast that has the excess skin flap. Fill the cavity with the rice mixture and roll the filled breast toward the flap of skin. Gently roll the turkey breast until it is skin side up.

Using the wooden skewers pierce the meat of the turkey where the edges come together to effectively seal the stuffed turkey.

Place the stuffed turkey breast in a large oblong Pyrex dish and roast in the oven for about 90 minutes. The temperature on an instant thermometer should be at 155°F. Remove and let the turkey rest on the cutting board for about 5 – 10 minutes.

Nutrition Facts

Serving size: about 5 ounces turkey | Servings 12

Calories 329 | Calories from Fat 105

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 3g (14%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 85 mg (28 %) | Sodium 281 mg (12 %)

Total Carbohydrates 22g (7%) | Sugars 3g

Dietary Fiber 2g (7%) | Protein 32g

Vitamin A 41% | Vitamin C 2 % | Calcium 4% | Iron 15%

Vitamin K 3 mcg  | Potassium  524 mg | Magnesium  56 mg