The Chew: Rye-Stuffed Turkey Breast Recipe

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The Chew: Rye-Stuffed Turkey Breast

To help a family desperate for a turkey recipe to enjoy on Thanksgiving, Michael Symon came up with one that would save them time and effort. The mom admitted that she’d never made homemade stuffing before, which practically made The Chew hosts cringe! Thankfully, Michael came to the rescue! He showed the husband and wife team how to make his Rye-Stuffed Turkey Breast as an easier, more beginner-friendly Thanksgiving recipe.

To find out how to make your own version of the recipe at home, click next page.

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The Chew: Rye-Stuffed Turkey Breast Recipe Ingredients

The Chew: Rye-Stuffed Turkey Breast Recipe

Michael Symon’s Rye-Stuffed Turkey Breast is easy enough for beginner chefs to prepare but tasty enough to impress even the pickiest eaters. (allthingschill / Flickr)

For the Stuffing:

  • 3 tbsp unsalted butter
  • 1 C onion – peeled, finely diced
  • 1 tbsp thyme leaves
  • 12 oz breakfast sausage – removed from casing
  • 1/2 C parsley – finely chopped
  • 8 C rye bread – small dice
  • 1 tbsp olive oil
  • 1 C celery – finely diced
  • 1 tsp celery seed
  • 2 1/2 C chicken stock

For the Roasted Turkey Breast:

  • 1 large onion – quartered
  • 2 ribs celery – cut into thirds
  • Kosher salt and freshly ground black pepper
  • 2 turkey halves – halved, boneless, skin-on, about 2 lbs each
  • 2 carrots – peeled, cut in half
  • 1/2 C water

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The Chew: Rye-Stuffed Turkey Breast Recipe Directions

For the Stuffing:

  1. Preheat the oven to 300 degrees
  2. Put the rye bread on a sheet tray and bake until dried out and lightly toasted, about 25 minutes
  3. Preheat a saute pan over medium-high heat
  4. Add the olive oil and butter
  5. Add the sausage and cook for five minutes, breaking it up as it cooks
  6. Add the celery, thyme, onions, and celery seeds, then cook for 5 minutes, stirring occasionally
  7. Season with salt then add the chicken stock and season with salt and pepper as needed
  8. Bring to a simmer and remove from the heat
  9. In a large bowl, add the dried bread cubes and pour the sausage mixture over top
  10. Add the parsley and mix to combine

For the Roasted Turkey Breast:

  1. Increase the oven temperature to 425 degrees
  2. Season the turkey breasts with salt and pepper on both sides
  3. Loosen the skin from the meat without detaching it entirely
  4. Add 1 1/2 C of the stuffing in an even layer under the skin on each breast
  5. Set the rest of the stuffing aside
  6. Lay out 5-6 pieces of butchers’ twine on a cutting board
  7. Pu one stuffed turkey breast, skin side down, on the twine
  8. Put the rest if the turkey breast, skin side-up, on top of the other one, stacking them in opposite directions to ensure even cooking
  9. Stretch any overhanging fat over the meat, covering as much as possible, then tie with the twine and trim any hanging twine
  10. On a baking sheet, add the carrots, onions, and celery, then top with the tied turkey, seam side up
  11. Add 1/2 C of the water to the bottom of the pan and drizzle the turkey with olive oil then put in the oven
  12. Roast uncovered until cooked through, for about an hour
  13. Remove from the oven to rest for 15 minutes before slicing
  14. Serve with extra stuffing, roasted vegetables, and pan juices

For the Remaining Stuffing:

  1. Grease a 12 cup muffin pan
  2. Use an ice cream scoop to fill each tin in the pan with the stuffing
  3. Put the muffin pan in the oven for 30 minutes
  4. Remove from the oven and tent with foil to keep warm

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