Roast Breast of Turkey W/escarole Stuffi
| Yield: | 8 Servings |
| Categories: | Poultry |
| 1 | Whole turkey breast; defrosted; skinned, boned and butterflied | |
| MARINADE | ||
| 3 | Average oranges; juice and grated peel of | |
| 1/3 | c | Red wine vinegar |
| 1/3 | c | Dry red wine |
| 1/3 | c | Olive oil |
| 1/3 | c | Honey |
| STUFFING | ||
| 2 | tb | Olive oil |
| 2 | Onions; chopped | |
| 3 | c | Escarole; torn into small pieces (I just cut it) |
| 2 | c | Matzo farfel or stuffing mix |
| 2 | c | Coarsely chopped pecans |
| 1 | c | Coarsely chopped apricots |
| 3 | Eggs; lightly beaten (or use egg substitute) | |
| Freshly found black pepper | ||
| SAUCE | ||
| 1 | c | Dry red wine |
| 3/4 | c | Chicken broth |
| 1/4 | c | Honey |
| Corn or potato starch for thickening |
Advertisement