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

Shanna's Orzo Currant Stuffed Breast

 *INGREDIENTS FOR ORZO-CURRANT STUFFING***
1/2 lb Orzo
2 cup Chicken stock, up to 3
2 tbl Olive oil
1 tbl Unsalted butter
1 x Onion, finely chopped
2 x Cloves garlic
4 stalk celery, finely chopped
1/2 cup Currants
1/2 cup Pine nuts, lightly toasted
1 tbl Fresh thyme, finely chopped
1 tsp Fresh rosemary, finely chopped
1/4 cup Fresh parsley, finely chopped
    Salt and freshly ground pepper
1/2 cup Toasted bread crumbs
    *INGREDIENTS FOR BUTTERFLIED TURKEY BREAST***
4 lb Turkey breast, butterflied, up to 5
2 tbl Unsalted butter, softened
    Salt and freshly ground pepper

 Method :
How to Prepare the Stuffing:
Bring the chicken stock to a boil, add the orzo and cook until al dente, Drain, reserving the stock. Melt the butter and oil in a large skillet over medium heat. Add the onion, garlic, celery, currants and cook until softened. Transfer mixture to a large bowl, add the orzo, pine nuts, herbs and bread crumbs and mix until combined. If necessary add some of the reserved stock to moisten the stuffing and season with salt and pepper to taste. Let cool before stuffing breast.
How to Prepare the Turkey Breast:
Preheat the oven to 350 degrees F. Lay the breast, skin-side-down, on a cutting board, season the inside with salt and pepper and spread the stuffing evenly over the surface. Roll the breast up, brush the skin with butter and season with salt and pepper. Tie with butchers string and place in a large baking dish. Roast for 1 1/2-2 hours or until cooked through.