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Elaine's Stuffed Turkey Breast Recipe

by Elaine

Ingredients

1 or 2 large turkey breasts 4 medium-sized celery stalks, finely chopped 1 large Spanish onion, finely chopped 2 large carrots, peeled, and finely chopped 1 large green pepper, finely chopped 1 large bunch fresh Chives (finely chopped) or 2 tbsp dried 3 stems fresh Rosemary, finely chopped, or 1 tbsp dried

5 to 7 fresh sage leaves, finely chopped, or 1 ½ tsp dried Swiss cheese, thinly slices, about 10 slices 1 large lemon, rind intact, thinly sliced 2 oz dry white wine 6 to 8 large cabbage leaves 4 tbsp soy sauce (Kikkoman my personal preference) salt & pepper to taste preference

Directions

1. remove turkey skin – reserve for broth
2. remove from bone – reserve bones for broth
3. reserve all veggie peelings, herb stems, etc.... for broth, as it will be strained after cooking
4. butterfly turkey breasts by slicing lengthwise, but not fully apart... spread out like a book...
5. combine all veggies and herbs together with soy sauce and wine
6. once well mixed, place a generous amount of filling onto ½ of each turkey breast
7. apply layer of cheese over the filling, then fold the breasts back into normal position
8. wrap breasts with cabbage leaves, securing with skewers if needed
9. place lemon slices on top of cabbage leavesd
10. place breasts in baking dish
11. begin baking @ 325*F
12. In the interim, cook the broth, which will be used for basting
13. allow the breasts to bake for one hour at 325*F, then:
14. baste with strained broth, and increase heat to 350*F
15. Baste every ½ to ¾ hour
16. bake until juices run clear
17. To serve:
18. slice width-wise into generous portions, and arrange on platter
19. Excellent with a Chef's salad with home-made vinaigrette dressing, and light fruit dessert.

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