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

Shanna's Pear Pineapple Stuffed Breast

1 tbl olive oil
1 tbl unsalted butter
4 x double smoked bacon, cut into thin strips
1/2 x onion, finely, diced
1 cup diced pear
1 cup diced pineapple
1/3 cup chicken stock
2 cup Japanese breadcrumbs
1/4 cup sage, leaves, finely, chopped
    cracked black pepper
    Stuffed Turkey Breast
1 x 5 lb. boneless turkey, breast, fresh
    stuffing, (see recipe)
1 tbl olive oil
4 tbl unsalted butter, softened

 Method :
In a large fry pan over medium-high heat, add oil and butter. Heat for 30 seconds and add bacon and onion. Sweat for 3 to 4 minutes until onions are translucent. Add diced pear and pineapple and continue to cook until golden brown. Add chicken stock and cook for another minute. Remove from heat and stir in Japanese breadcrumbs and sage. Adjust seasoning with a little salt and pepper.
Refrigerate until ready to use.
Stuffed Turkey Breast:
Rinse turkey breast and pat dry with paper towel. Along side of turkey breast, cut an incision almost through breast and 1 inch from each end or butterfly (cut breast open). Season turkey with salt and white pepper. Fill with stuffing and wrap any remaining stuffing in foil. Tie breast with butchers twine or kitchen string.
Preheat oven to 375 degrees Fahrenheit.
In a hot fry pan, heat olive oil. Season outside of turkey and sear turkey breast on all sides.
Place turkey breast on a rack in a roasting pan. Spread softened butter on turkey breasts. Cook Turkey breast until juices run clear, about 45 minutes - 1 hour.
Remove from oven and allow meat to rest for ten minutes before carving.
*Place extra stuffing in oven for a 1/2 hour.