This showstopper dish is a play on the Italian Porchetta and its a fun new way of serving turkey. This dish has become a holiday classic at my home every year, smokey flavors of bacon wrapping around the meaty turkey breast that’s filled with sweet cornbread stuffing laced with Granny Smith apple, vegetables, herbs and blue cheese.
Servings: 4
Ingredients:
- 1 large turkey breast (skin on)
- ½ cup celery (diced small)
- ½ cup carrots (diced small)
- 1 cup Spanish onion (diced small)
- 1 cup of granny smith apples (diced small)
- 3 cloves of garlic, minced
- 4 oz butter
- 2 oz olive oil
- 1 cup of blue cheese
- 2 tbsp parsley, chopped
- 1 tbsp sage, chopped
- Salt, to taste
- Pepper, to taste
- 1 ½ lbs of corn bread
- 2 whole eggs
- Butcher string
Preparation:
- Preheat oven to 350 degrees
- Remove skin form the breast and set aside
- With a sharp knife, butterfly the breast
- Lightly pound the breast with a meat mallet. Set aside
- In a large pan ,sauté onions, carrots and celery in olive oil for 3 minutes
- Add apples , garlic, butter and herbs and cook for 2 minutes
- Season with salt and pepper
- Place mixture in a large bowl, crumble the corn bread, blue cheese and mix in the eggs
- Spread out the turkey breast and place the stuffing on top
- Roll the breast tightly
- Lay out the turkey skin and roll the turkey on it
- Tie with butcher string to secure the skin
- Bake at 350 degrees for 45 minutes until fully cooked
- Remove the butchers string and slice