Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Cullen's Cajun Cashew Stuffed Breast

2 x 2 1/2 lb. boneless skinless turkey, breast
3 tbl olive oil
3 tbl soy sauce
1 tbl minced garlic
1/2 cup roughly chopped shallot
1 tsp freshly ground black pepper
    Cashew Stuffing
1/4 cup butter
1 tsp minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 1/2 cup chopped toasted cashew
1/2 tsp cajun spice
3/4 cup water
2 tbl chopped dried apple
1/4 x finely chopped fresh sage
1/4 cup finely chopped fresh rosemary
2 1/2 cup fresh breadcrumbs

 Method :
Ask your butcher to butterfly the turkey breast or do it yourself by cutting it lengthwise down the center, almost but not completely through. Then open the two halves flat to resemble a butterfly shape Place butterflied turkey breast on work surface. Using meat mallet, pound turkey to about 1/4-inch thickness. Spread stuffing (see below) over turkey, leaving 1/2-inch border on all sides and pressing on stuffing to adhere. Starting at 1 long side, roll up tightly, jellyroll style, folding sides in as you go. Tie roulade in 5 places with string to secure.
In a small bowl whisk together olive oil, soy sauce, shallots, garlic and black pepper.
Place stuffed turkey rolls in shallow dish, coat with marinade, cover, and let rest in refrigerator 1 hour or overnight.
Preheat grill to medium. Lightly oil rack. Grill turkey rolls, turning often, until flesh is opaque, grill marks appear, and stuffing is heated through. Slice diagonally into thick slices and serve immediately.
Cashew Stuffing:
In a large skillet over medium heat, melt butter. Add garlic, onion, carrots, and celery and cook, stirring frequently, for 5 minutes or until soft but not brown.
Add Cajun spice and cashews and cook and stir for 1 minute.
Turn up heat, add water and bring to a boil. Remove saucepan from heat and add dried apples, sage, rosemary and breadcrumbs and stir until well mixed. Add salt and pepper to taste. Reserve.