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Gorgonzola and Apple-Stuffed Turkey Breast with Apple Cider Sauce
This recipe is a simpler version of the popular Tacchino Ripieno from Lombardy. It combines two Lombardian favorites, Gorgonzola cheese and apples. 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. Roasting the breast with the skin on helps to keep it moist. You can remove it before serving, if you prefer. The draft apple cider sauce is the perfect compliment to the turkey roll but regular apple cider or white wine may be substituted.
6 ounces Gorgonzola cheese, crumbled
3/4 cup apple, peeled and chopped
1 teaspoon dried sage, divided
1 garlic clove, minced
1 (3-pound) boneless turkey breast, with skin
Salt and pepper
3 tablespoons butter, room temperature
1/2 teaspoon salt, divided
1 medium onion, peeled and cut into wedges
1 (12 ounce) bottle hard apple cider
2 tablespoons flour
1/2 cup chicken broth
In a bowl, combine the Gorgonzola, chopped apple, 1/2 teaspoon sage, and garlic. Set aside.
Removethe skin from the turkey breast and set it aside.
Place the turkey breast on a piece of plastic wrap. Starting from the center, slice horizontally through each side of the breast almost to, but not through, the outer edge. Flip the 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. Season the meat with salt and pepper.
Spread the cheese/apple mixture evenly over the breast. Roll the breast up, starting at one of the short ends. Place the reserved skin over the top of the roll. Tie at 2-inch intervals with kitchen twine. Place the turkey roll, seam side down, in a lightly greased roasting pan. Combine 1/2 teaspoon sage and 1 tablespoon butter; season with salt and pepper; rub over the turkey breast.
Arrange the onion wedges around the turkey in the 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 160 degrees F. Remove from the oven; transfer the breast to a platter, and allow it to rest 10 minutes.
To make the sauce:
Melt the remaining 2 tablespoons of butter in a medium saucepan. Stir in 2 tablespoons of flour; season with salt and pepper. Stir over medium-high heat until the flour turns a light golden brown, 2-3 minutes. Add the remaining draft or apple cider and the chicken broth. Bring the sauce to a boil; reduce the heat and simmer 5 minutes. Remove string from turkey and slice. Serve turkey with onion wedges and cider sauce.
ITALIAN THANKSGIVING DINNER > GORGONZOLA AND APPLE STUFFED TURKEY BREAST
If you're short on space you can still entertain big by setting up mini buffets throughout your house. Find 3 great locations in your house to serve each item on your menu. Serve the turkey on a kitchen island, side dishes on a table in the living room, and the desserts on a rolling cart tucked into a corner. This will keep guests moving from one place to the next and mingling with others along the way.
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