Text 28437, 102 rader
Skriven 2015-06-22 05:12:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1344
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkey Breast Stuffed w/Matzo & Fennel - 1/2
 Categories: Poultry, Breads, Herbs, Vegetables, Fruits
      Yield: 11 Servings

      6 tb Olive oil
      1 md Onion; fine chopped
      1 lb Fennel (sometimes called
           - anise); bulbs only, 1/4"
           - dice
      2    Celery ribs; in 1/4" dice
      2 ts Salt
    1/2 c  Golden raisins
      2    Egg matzos (6" square); in
    1/2    " pieces
      1 lg Egg; lightly beaten
    1/3 c  Fine chopped fresh parsley
  1 1/2 ts Black pepper
  1 1/2    Fennel seeds; toasted,
           - ground in an R2D2
      7 lb Whole turkey breast; bone &
           - skin attached
  1 3/4 c  Chicken broth (14 oz can)
      1 ts Potato starch

  SPECIAL EQUIPMENT: kitchen string; an instant-read
  thermometer

  MAKE STUFFING: Heat 3 tablespoons oil in a 12-inch heavy
  skillet over moderately high heat until hot but not
  smoking, then saut+¬ onion, stirring occasionally, until
  golden, about 5 minutes. Reduce heat to moderate and add
  fennel, celery, and 1/2 teaspoon salt, then cook, stirring
  occasionally, until fennel and celery are golden and
  tender, 10 to 12 minutes. Transfer vegetables to a bowl to
  cool.

  Soak raisins in boiling-hot water to cover 5 minutes, then
  drain well and chop. Add to vegetables.

  Rinse matzo in a colander under hot running water until
  softened, 15 to 30 seconds. Drain, pressing gently on
  matzo to extract excess water. Add to vegetables along
  with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon
  pepper and stir until combined.

  Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2
  teaspoon pepper, and ground fennel seed in a small bowl.

  Bone turkey and remove skin.

  Butterfly and flatten turkey: Arrange 1 breast half,
  skinned side down, lengthwise on work surface, with
  thinner, pointed end nearest you. Starting at top (thicker
  part), cut breast half lengthwise down middle, but not all
  the way through to work surface, with a boning knife or a
  sharp, small knife, stopping about 1 inch from end closest
  to you. Then, turning knife horizontally, cut turkey
  breast open on either side like a book jacket, beginning
  at lengthwise cut, to form 2 flaps. Open flaps, then put
  butterflied breast between 2 sheets of plastic wrap.

  Pound turkey with flat side of a meat pounder or with a
  rolling pin until 1/2 inch thick. Butterfly and flatten
  remaining breast half.

  Stuff and roast turkey: Put oven rack in middle position
  and preheat oven to 375+.F/190+.C.

  Remove top sheet of plastic wrap from 1 breast half and
  pat turkey dry. Arrange with a short side nearest you and
  season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  Mound half of stuffing in center, leaving a 1-inch border
  on each long side. Fold short end nearest you over
  stuffing to enclose, gently pressing on filling, then roll
  to form a cylinder (donCÇÖt roll too tight, or filling will
  slip out of ends). Tie rolled turkey breast crosswise at
  1" intervals with kitchen string. Season remaining
  turkey breast half with remaining 1/4 teaspoon each of
  salt and pepper, then stuff, roll, and tie in same manner.

  CONTINUED IN PART TWO

  Recipe by Melissa Roberts

  Gourmet | April 2004

  Serves 10 to 12

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... I love vegetables; I once committed an act of photosynthesis with one.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)