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
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.
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.
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.Share on Facebook