Gorgonzola-Stuffed Turkey Breast
with Apple Cider Sauce
with Apple Cider Sauce
(Serves 6-8)
Cheese lovers will indulge in this version of a holiday favorite.
Since it is a boneless turkey breast, it will only be in the oven for a little more than 1 hour.
The dark brown, rich sauce highlights draft apple cider; and is the perfect compliment to the turkey roll.
Regular apple cider may be used but the sauce will have a slightly sweeter taste.
Since it is a boneless turkey breast, it will only be in the oven for a little more than 1 hour.
The dark brown, rich sauce highlights draft apple cider; and is the perfect compliment to the turkey roll.
Regular apple cider may be used but the sauce will have a slightly sweeter taste.
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6 ounces Gorgonzola cheese, softened
3/4 cup apple, peeled and chopped
1-1/4 teaspoons black pepper, divided
3/4 teaspoon dried sage, divided
1 garlic clove, minced
1 (3-pound) boneless, skinless turkey breast
1 tablespoon butter, softened
1/2 teaspoon salt, divided
4 large shallots, peeled and quartered
1 tablespoon olive oil
1 (12 ounce) bottle hard apple cider
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water
3/4 cup apple, peeled and chopped
1-1/4 teaspoons black pepper, divided
3/4 teaspoon dried sage, divided
1 garlic clove, minced
1 (3-pound) boneless, skinless turkey breast
1 tablespoon butter, softened
1/2 teaspoon salt, divided
4 large shallots, peeled and quartered
1 tablespoon olive oil
1 (12 ounce) bottle hard apple cider
1/2 cup chicken broth
2 tablespoons cornstarch
2 tablespoons water
In a bowl, combine cheese, apples, 1/4 teaspoon pepper, 1/4 teaspoon sage, and garlic.
Set aside.
Lay turkey breast, with what would have been skin-side down, on plastic wrap.
Starting from the center, slice horizontally through each side of the breast
almost to, but not through, the outer edge.
Flip pieces out to open like a book.
Place a sheet of plastic wrap on top.
Pound to an even thickness of about 1/2-inch.
Spread cheese mixture evenly over the breast.
Roll the breast up, starting at one of the short ends.
Tie at 2-inch intervals with kitchen twine.
Place turkey roll, seam side down, in a lightly greased roasting pan.
Combine 1/2 teaspoon pepper, 1/2 teaspoon sage, 1 tablespoon butter, and 1/4 teaspoon salt.
Rub over turkey breast.
Toss shallots with olive oil. Arrange around turkey in pan.
Bake, uncovered at 350-degrees F. for 30 minutes.
Baste turkey with about 1/2 cup of draft or apple cider.
Bake 35-40 minutes longer, or until thermometer registers 170 degrees F.
Remove from oven, transfer breast to a platter, and allow to rest 10 minutes.
Remove shallots from pan and discard.
Add remaining cider to the roasting pan. Stir to loosen bits from bottom of pan.
Pour the mixture into a saucepan.
Add 1/2 teaspoon pepper, 1/4 easpoon salt, and chicken broth.
Bring to a boil, reduce and simmer 5 minutes.
In a small bowl, combine cornstarch and water; add to cider mixture.
Return mixture to a boil and cook 1 minute, whisking constantly.
Remove string from turkey and slice.
Serve turkey with cider sauce.
Set aside.
Lay turkey breast, with what would have been skin-side down, on plastic wrap.
Starting from the center, slice horizontally through each side of the breast
almost to, but not through, the outer edge.
Flip pieces out to open like a book.
Place a sheet of plastic wrap on top.
Pound to an even thickness of about 1/2-inch.
Spread cheese mixture evenly over the breast.
Roll the breast up, starting at one of the short ends.
Tie at 2-inch intervals with kitchen twine.
Place turkey roll, seam side down, in a lightly greased roasting pan.
Combine 1/2 teaspoon pepper, 1/2 teaspoon sage, 1 tablespoon butter, and 1/4 teaspoon salt.
Rub over turkey breast.
Toss shallots with olive oil. Arrange around turkey in pan.
Bake, uncovered at 350-degrees F. for 30 minutes.
Baste turkey with about 1/2 cup of draft or apple cider.
Bake 35-40 minutes longer, or until thermometer registers 170 degrees F.
Remove from oven, transfer breast to a platter, and allow to rest 10 minutes.
Remove shallots from pan and discard.
Add remaining cider to the roasting pan. Stir to loosen bits from bottom of pan.
Pour the mixture into a saucepan.
Add 1/2 teaspoon pepper, 1/4 easpoon salt, and chicken broth.
Bring to a boil, reduce and simmer 5 minutes.
In a small bowl, combine cornstarch and water; add to cider mixture.
Return mixture to a boil and cook 1 minute, whisking constantly.
Remove string from turkey and slice.
Serve turkey with cider sauce.