Peruvian Stuffed Turkey Breast is a delicious holiday dish—quick cooking turkey breast stuffed with dried fruits and nuts.
I admit it, I do love cooking an entire turkey in my oven and getting ready for a gathering of people. But most of the time, all I really want is the turkey breast. Are you like me? Do you defrost, wash, baste and bake a 16 pound turkey mainly for those few slices of juicy white meat (okay, given that your turkey comes out juicy, right!)?
Yeah, I totally understand. Which is why I think you should consider these delicious stuffed turkey breasts. They are so simple to prepare and you cannot tell me that they don’t look gorgeous! Your family, friends and maybe even strangers will be in awe of how tasty and juicy these stuffed turkey breasts are.
Of course, you could modify the filling. If you don’t like nuts, leave them out. If you prefer spinach over chard, substitute it. Those are all things that are best suited to your tastes, not mine.
- 6 pounds turkey breast
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 medium red onion, finely diced
- 3/4 cup sliced swiss chard (about 3 large leaves)
- 1 apple, peeled & finely chopped
- 1/2 cup golden raisins, finely chopped
- 1/4 cup pecans, finely chopped
- 1/3 cup parsley, minced
- 1/2 cup white wine
- salt & pepper
- Preheat oven to 350F.
- Cut the turkey breast(s) in such a way as to open it as flat as possible without cutting any parts too thin or puncturing holes in the meat. Open the turkey breast(s) up and place in a large baking dish. Pour soy sauce over the turkey, turning over to be sure all parts are covered.
- In a large skillet, heat oil and add onion. Cook over medium heat until softened, about 10 minutes. Add chard, apple, raisins, pecans, parsley and wine. Over medium heat, cook until all ingredients are soft, about 10 minutes. Add salt and pepper to taste. Allow mixture to cool.
- Divide filling between turkey breasts if there are multiple or simply place the filling on the one. Roll up turkey breast, tucking in the ends and tie up with string. Place stuffed breast into the large baking dish, brush with oil and bake until meat is fully cooked, about 2 hours. (I basted them about 3 or four times with a splash of oil to be sure the outside stayed moist. Next time, I may try to cover the entire pan with foil for the first 1 1/2 hours.)
- Remove from oven and allow to cool slightly before slicing and serving.
- The 3 kilograms of turkey breast I bought were in 4 somewhat equal pieces of breast meat. If you can get your hands on one or two pieces, great—if not, no problem!