Rolled Stuffed Turkey Breast
(Kewadin Casino)


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Ingredients

8 to 10 lb Bone in turkey breast
1 lb Ground turkey
2 lb Chorizo sausage bulk
1 cup Fine diced onion
1/2 cup Fine diced celery
2 Eggs
1 cup Bread crumbs
2 tbs Cajun Seasoning
Sauce
1 gal Cold water
1 Turkey carcass
1/2 Onion
2 Stalks celery
2 Carrots
2 Bay leaves
1/4 tsp Thyme
1/2 tbs Salt
2 tbs Chicken or turkey base
1/2 lb Butter
1/2 lb Flour
2 cups Heavy cream
2 tbs Tarragon leaves

Instructions

Turkey Instructions

Carefully remove turkey breast and skin from the turkey carcass. Lay the breast with skin on a cutting board and butterfly cut the breast meat. Cover with plastic wrap and pound to about 1 1/2 thickness.

In a separate bowl combine ground turkey, chorizo sausage, onion, celery, eggs, and bread crumbs. Sprinkle Cajun seasoning on turkey breast.

On your prep table put 3 sheets of saran wrap, place turkey on wrap and place stuffing long ways in turkey breast. Now roll the turkey (and skin) around the stuffing. Carefully using the plastic wrap roll the entire stuffed breast in the wrap and twist the ends tightly. Now roll this in foil tightly and twist the ends in opposite ways.

This can now be placed in a 350 F for between 45 minutes to 1 hour, until the roll reaches 165 F in the center.

Remove from oven and allow to rest for 20 minutes. Remove the foil and wrap and slice in 3/4 inch slices. Serve with Tarragon Sauce.

For Sauce

Bring the above ingredients to a boil, and then reduce to a simmer for about 1 hour and strain. Melt the butter then combine the flour to make a roux paste. Add Flour and Thicken the strained stock with the roux and then add Cream and Tarragon.
 
 
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