Fig and Stilton-Stuffed Turkey Breast with Port Sauce
Ask the butcher to remove the bone and skin from the turkey breast halves, and specify the weight of skinless, boneless breast meat you'll need. Also, tell the butcher that you intend to flatten the meat so you can stuff it and roll it up. Wrapping the turkey in plastic wrap and then foil seals in juices and keeps the meat moist. The plastic wrap won't melt in the oven because it's protected by the foil.
Recipe by Cooking Light December 2004
Gallery
Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
371 calories; calories from fat 21%; fat 8.6g; saturated fat 4.6g; mono fat 2.6g; poly fat 0.7g; protein 47.3g; carbohydrates 25.3g; fiber 3.2g; cholesterol 124mg; iron 3.5mg; sodium 748mg; calcium 159mg.