Last week, Rania Harris showed off some fantastic first course recipes for your Thanksgiving feast. Today, she stopped by Pittsburgh Today Live for the main course!
Stuffed and Rolled Turkey Breast
- 4 tablespoons butter
- 3 ounces finely diced pancetta
- 1 large Spanish onion, diced
- 2 cloves of garlic – chopped
- 7 ounce jar of roasted red peppers – drained and patted dry
- 2 tablespoons chopped fresh basil
- 4 tablespoons chopped fresh Italian parsley
- 1 – 1 ½ cup bread crumbs (to your taste)
- Sea salt and freshly ground black pepper to taste
- ½ boneless turkey breast (about 3 pounds) with skin, butterflied
- so it is evenly ½ inch thick (have a butcher do this)
- 1 cup chicken stock
- 1 cup dry white wine
- 2 – 3 tablespoons all-purpose flour
Heat oven to 425 degrees. Chop onion and garlic finely. Drain peppers and pat dry.
Heat butter in sauté pan. Cook pancetta until almost crisp. Add onion, garlic and basil. Remove from heat. Add the bread crumbs and parsley. Season with salt and pepper to taste.
Position SnapWrap Sheet with the adhesive strip facing up and furthest from you. Place the turkey breast, skin side down, on SnapWrap sheet so that the outside of the breast is face up and about 2″ from the adhesive strip. Trim the bottom of the SnapWrap Sheet closest to you, if desired.
Spread bread crumb mixture evenly over the turkey breast and cover with peppers. Roll up, starting from a long side, like a jellyroll, and gradually pull it toward you to the end of the SnapWrap.
Roll the SnapWrap around the turkey breast roll, much like a jellyroll. Completely enclose turkey breast roll in the SnapWrap. When you reach the adhesive strip, remove the protective strip and affix the SnapWrap. The turkey breast roll will slide easily into the RoastWrap netting.
After sliding netting over the turkey breast roll, remove the SnapWrap by breaking the perforation and removing the SnapWrap from each side of the net.
Place the turkey breast roll in a roasting pan just large enough to hold it. Season with salt and pepper. Pour the stock and wine into the pan. Place in oven and reduce oven temperature to 350 degrees.
Roast the turkey breast roll until the internal temperature registers 160 degrees, for about 1 and ½ to 2 hours. Transfer the turkey to a carving board and allow to rest for 10 minutes. Remove the netting and slice into thick slices.
Place the juices from the pan in a saucepan and reduce slightly. Thicken with flour mixed with a little bit of water. The amount of flour will determine the thickness of the gravy. Season to taste with salt and pepper.
Sweet Potato Pierogie Soufflé
- 6 eggs
- ½ cup sugar
- 1 pint sour cream
- 1 teaspoon Vanilla
- ½ cup freshly squeezed orange juice
- 2 packages frozen Sweet Potato Pierogies by Mrs. T’s
- ¼ pound unsalted butter – melted
- Pecan Streusel Topping:
- ½ cup brown sugar
- 2 ounces unsalted butter – softened
- 1 cup chopped pecans
Beat eggs, add sugar and beat till ribbons. Add orange juice and sour cream. Add vanilla and continue to beat till smooth. Line greased pan with sweet potato pierogies and drizzle with melted butter. Pour on cream.
Pecan Streusel Topping:
Combine the topping ingredients in a small bowl.
Top with the pecan streusel topping and bake at 350 degrees for 45-50 minutes or until puffy and golden. Serve immediately as a side dish with your Thanksgiving Turkey.