At the Mc's house, Thanksgiving turkey is usually a deep fried turkey. I posted last year on how we fry our turkey. It really does make the moistest (is that the word?) turkey! That will be the bird for the big day.
I've been wanting to try out this recipe for a stuffed turkey breast, so I thought I would do it in time for y'all to use the recipe. Turkey 2 weeks in a row won't hurt! This is adapted from a recipe I saw on the food network (I think). I used a combination of figs, apricots and cranberries; you could use a combination of whatever you like.
Stuffed Turkey Breast
boneless turkey breast
2 cups dried figs, apricots, and cranberries
1 small onion, diced
3 pieces of bacon, cubed
2 Tbs fresh sage
2 Tbs Italian parsley
2 Tbs olive oil
1/4 cup red wine
Fresh ground pepper
Pre heat oven to 350°
Chop the dried fruit, onion, and herbs. Saute in olive oil with bacon until tender. Open the turkey breast and fill the center with the fruit mix. Wrap and bake the turkey until it reaches the temp of 165°. Meanwhile, in the skillet, add the red wine and de-glaze the pan with any bits of fig, bacon, and herbs. Add the turkey drippings to the pan and cook down to a thickened glaze.
I served this with some Roasted Rosemary Potatoes and Creamed Spinach. It was very moist, and the fruit added a light cranberry dressing. Since it is just us, I'll leave off the Pecan Pie. That will have to wait till next week.