Wild Rice-Stuffed Turkey Breast
Photo: Tina Cornett
Yield: 8 to 10 servings
- 1 (3-ounce) package dried cherries
- 2 cups port wine
- 3 1/2 cups chicken broth, divided
- 1/2 cup uncooked wild rice
- 1/2 cup uncooked long-grain rice
- 1 teaspoon freshly ground pepper
- 1 small onion, chopped
- 1/2 cup diced celery
- 2 cups soft whole wheat breadcrumbs
- 1 (6-pound) turkey breast
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- Combine cherries and wine; let stand 1 hour. Drain, reserving wine.
- Bring 2 cups chicken broth, wild rice, and next 4 ingredients to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Cool; stir in breadcrumbs and cherries.
- Remove bone from turkey breast, leaving skin and meat intact.
- Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. Starting at a long side, tightly roll up breast, jellyroll fashion; secure at 2-inch intervals with kitchen string. Sprinkle with salt and 1 tablespoon pepper; place on a lightly greased rack in a roasting pan.
- Bake at 375° for 2 hours or until a meat thermometer inserted into thickest portion registers 180°. Remove from pan, reserving drippings; let stand 10 minutes.
- Melt butter in a heavy saucepan over low heat; stir in reserved drippings. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add reserved wine and remaining 1 1/2 cups broth; cook over medium heat, whisking often, 5 minutes or until thickened. Serve with turkey.
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