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

Kat's Pea Chestnut Stuffed Breast

1/2 lrg Turkey breast, off bone and raw
    (approximately 1 1/2 lbs)
1/2 cup Dried chestnuts boiled 20 minutes in
3 cup Water and then drained
2 x Bosc pears peeled, seeded,
    and cut into 1/4" cubes
3 tbl Chopped fresh rosemary leaves
1 cup Fresh bread crumbs
2 x Eggs
    Salt to taste
    Freshly-ground black pepper to taste


 Method :
Preheat oven to 425 degrees.
Butterfly open raw turkey breast until consistently 1/2-inch thick and set aside.
In a mixing bowl, stir together chestnuts, pear cubes, rosemary leaves, bread crumbs and eggs and mix well. Season turkey breast with salt and pepper and lay stuffing mix over top. Roll breast and stuffing up like a jelly roll and tie with butcher twine.
Place roll in roasting pan and roast at 425 degrees for 35 to 45 minutes, until meat thermometer reads 155 degrees at center. Remove from oven and allow to rest 10 minutes before carving.
Serve with Red Wine Risotto.
This recipe yields 4 to 6 main course servings.