Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Turkey Breast en Croute for Thanksgiving

November 27th, 2013 · 1 Comment · Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Long Island Wine, Side Dishes, Wine

I make several of these stuffed turkey breasts en Croute every year. they are great for smaller families or for those of us a bit more interested in stuffing rather than the turkey itself.

Preparing for Thanksgiving can be stressful for any cook: experienced or otherwise. The turkey, the stuffing and the gravy – the holy trinity as far as I am concerned. I could even live without the turkey if I have really good gravy, stuffing and sides but let’s face it: you have to have a turkey unless you are specifically hosting a vegetarian Thanksgiving.

A three-pound turkey breast will feed up to four with everyone having seconds or you can get a smaller one for two. Just be sure to make enough stuffing, gravy and other sides. If you have a whole turkey, cut out the breasts for this recipe and use the legs and thighs for gravy and a delicious soup, sopa de tortilla, to feed a crowd over the weekend.

Ingredients for Turkey Breast en Croute


Turkey breast (3 lb.)

Salt and pepper and a drizzle of EVOO

2 quarts of 12 ingredient stuffing (make day before)

One box of frozen puff pastry

Egg wash


Step 1: Preheat oven to 350 degrees.

Turkey breast should cook 20 minutes per pound or until the center reaches 160 degrees.

Step 2: Add salt and pepper to turkey breast. Do not remove the skin from the breast.

Salt the Turkey

Step 3: Add two tablespoons of olive oil to a large sauté pan at medium heat. Sear turkey breast skin-side down until skin is browned. Then, turn over and slightly brown on other side. Remove from pan and allow to cool.

Step 4: Lay out your sheet of puff pastry, using rolling pin to flatten. Place puff pastry on baking sheet lined with parchment paper.

Step 5: Once the breast has cooled, butterfly the breast and place opened on the puff pastry.

Step 6: Fill the breast – it’s ok to overfill since you will just be wrapping it up with the pastry.

Steps 4 through 6

Step 7: Then, start at one side, pulling up the pastry and pinching in a fan-like pattern. Push down so as to seal the pastry and push out any air that could bubble up during baking and ruin the shape of the pastry.

Step 8: Use any leftover pastry to decorate your bird. Leaves, cornucopia, stars, etc.

Step 9: Brush with egg wash and place in the oven.

Bake for one hour or as big as the breast calls for and allow to rest at lesst 15 before slicing*. Present whole at the table on a beautiful platter with fresh herbs, *then slice afterwards. This makes a beautiful sliced serving.

Serve with abundance of sides and gravy. Check out my Thanksgiving wine pairings.

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark
Share on Facebook

Tags: ·············

1 response so far ↓

  • 1 garage vacuum // Dec 10, 2013 at 3:53 pm

    I extremely love the posts. I will be checking back frequently.

Leave a Comment