Rolled Stuffed Turkey Breast
Ingredients (serves 6):
- 1 turkey breast, boneless and skinless (about 2.5 pounds)
- 1/4 cup unsweetened apple juice
- 1/2 tsp. poultry seasoning
- 1/4 tsp. black pepper
- 1/3 tsp. salt
- 1 small onion, diced
- 2 stalks celery, diced
- 2 Tbsp. butter
- 1/3 tsp. salt
- 1/8 tsp. black pepper
- 1 Tbsp. fresh parsley, minced
- 1 Tbsp. fresh sage, minced
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh rosemary leaves, minced
- 2 cups French bread, half-inch cubed
- 1/4 cup turkey or chicken broth
Turkey Roll and Garnish:
- 2 Tbsp. vegetable oil
- 1 parsnip, peeled and cut into bite-sized pieces
- 2 carrots, peeled and cut into bite-sized pieces
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. fresh thyme, minced
- 2-1/2 cups turkey or chicken broth
- 2 Tbsp. butter, room temperature
- 2 Tbsp. all-purpose flour
- Salt and pepper to taste
*This recipe was developed for Multicooker (EL-CAC60). Adjustments may be necessary when using other models.
Prepare the turkey. Using a sharp knife, cut turkey breast in half horizontally. In a zipper storage bag, place turkey breast, apple juice, poultry seasoning, black pepper and salt. Massage through the bag and set aside.
Preheat the Multicooker, set menu to SAUTÉ/SEAR at 350°F. Cover with lid and press START/CANCEL to start. When the preheating completion beep sounds approximately 15 minutes, remove the Lid and melt butter.
Make the stuffing. Add onion and celery to the pan and cook until tender, about 5 minutes. Add salt, pepper, parsley, sage, thyme and rosemary, and stir. Then add bread cubes and vegetable stock, and gently mix and cook for 1 minute. Press START/CANCEL to turn heat off. Transfer stuffing to a bowl and set aside.
Prepare the turkey wrap. Remove turkey from plastic bag without liquid, from step 1. Place turkey breasts on a parchment paper-lined cutting board. Cover meat with plastic wrap and use a meat mallet or an empty bottle to flatten to 1/2 inch thickness.
Spread half of cooked stuffing from step 3 over each piece of meat, leaving 2” from one edge uncovered, lengthwise. Gently roll the turkey, jelly-roll style. Start at the filled side and roll towards the uncovered side. Set aside.
Sear the turkey rolls. Rinse and dry the Multicooker pot and place back in the unit to preheat. Cover with lid and set menu to SAUTÉ/SEAR at 410ºF. When the preheating completion beep sounds, heat vegetable oil. Using tongs, place the rolled turkey from step 5 into the pot and sear until all surface is crispy and browned, approximately 6 minutes. Carefully transfer rolls to a large plate.
Add the parsnip and carrots and cook while stirring for 3 minutes or until they start to brown. Press START/CANCEL to stop heating. Add broth, salt, pepper, thyme and stir.
Steam the turkey rolls. Using oven mitts, set the steam basket in the pot. Prepare a 6 inch square parchment paper with a few slits for venting. Line steam basket with the parchment paper, then place the seared turkey rolls from step 8. Set menu to STEAM and 40 minutes steam time. Cover with lid and press START/CANCEL to begin steaming.
When the end beep sounds, press START/CANCEL to end setting. Transfer turkey rolls to a plate, remove the steam basket with oven mitts, and strain and transfer vegetables also to the plate. Reserve stock in the pot. Cover turkey rolls and vegetables with foil to keep warm.
Make the gravy. Mix butter and flour in a small bowl. Add 2 tablespoons of stock from the pot and mix well to thin. Slowly stir in the mixture to the stock until completely dissolved.
Cover with lid and set menu to SIMMER at LO temperature, and press START/CANCEL to start. When PREHEAT turns off, stir in soy sauce and taste. Adjust taste with salt and pepper. After simmering for a minute, press START/CANCEL to end the menu. Strain and transfer gravy to a pitcher.
Cut and remove twine from the turkey rolls and slice. Plate and garnish with vegetables. Serve with gravy, enjoy!